February 14, 7:00 P.M. Dinner: Kasama at Night Presented by BentoBox
February 14, 2024 07:00 PM
Experience the Modern Filipino Cuisine of Chicago’s Celebrated Hot Spot
25 11th Ave, New York, NY 10011, USA
James Beard Award winners of Best Chef: Great Lakes chefs Tim Flores and Genie Kwon are the couple behind James Beard Best New Restaurant nominee Kasama, which means “together” in Tagalog. A Chicago phenomenon, the intimate, all-day café morphs into a fine dining experience at night to showcase a stellar, modern Filipino tasting menu. This unique concept of bakery-to-restaurant earned the duo a slew of accolades including a coveted Michelin star and a spot on Eater’s list of Best Meals of 2023.
Dining Table: $170 | Internal Chef Counter: $185 | External Chef Counter $150
MENU
Hors d’Oeuvre
Lumpia Shanghai> Fried Pork Spring Roll with Fresh Herbs, Radish, and Rice Paper
Salmon Chicharron
Contains alliums, finfish, shellfish, and soy
Moët & Chandon Champagne
Dinner
Nilaga> Westholme Wagyu Beef with Savoy Cabbage, Short Grain Rice, and Beef Broth
Contains alliums, finfish, and soy
Cocktail> Hennessy, Sherry, Lemon Cordial, and Herbs
Adobo> Maitake Mushroom with Scallop Conserva, Mussels, and Olive Oil Sauce
Contains shellfish and soy
Kare-Kare> Westholme Wagyu Beef Short Rib with Peanut Sauce and Bagoong XO Sauce
Contains peanuts, finfish, and shellfish
Cocktail> Hennessy, Fernet, Peanut, and Vinegar
Truffle Croissant with Délice de Bourgogne Cheese, Honey, and Belgian Pearl Sugar
Contains gluten and dairy
Halo-Halo> Asian Pear Granita with Tita Lolly's Leche Flan and Ube
Moët & Chandon Champagne
Wagyu beef generously donated by Westholme Wagyu.
Alcohol generously donated by Hennessy and Moët & Chandon.
About Timothy Flores and Genie Kwon:
Tim Flores grew up just outside of Chicago with his parents, who immigrated from the Philippines in 1975. His first experience in professional kitchens was polishing dishes at GT Fish & Oyster between college semesters in Iowa. After graduation, Flores returned to Chicago and transitioned to GT’s kitchen, where he met his future wife and business partner, Genie Kwon, who ran the restaurant’s pastry wing. Kwon, a native of New Orleans, graduated from Newbury College’s culinary management program in Massachusetts. By the time she found herself working alongside Flores, Kwon had cut her teeth at Flour Bakery & Café, Nobu 57, and Eleven Madison Park.
In 2014, Flores moved on to work as a line cook at Senza while Kwon served as the pastry chef at BOKA and netted a Jean Banchet Rising Pastry Chef of the Year award. In 2016 they helped open Oriole–a fine-dining restaurant that earned two Michelin stars in its first year.
In 2018, Flores and Kwon left to conceptualize a space of their own. After two and a half years, they built that space in the Ukrainian Village and named it Kasama, meaning “together” in Tagalog. Kasama is a reflection of both Genie’s and Tim's culinary backgrounds as a bakery and restaurant that serves modern Filipino food inspired by the food Tim grew up eating.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.