A Filipino supper club for friends, built around rice. We styled the table as a forest floor of moss, stones, mushrooms, and ginger roots, designed the menus, place cards, and matchboxes, and cooked every course: samalamig sa sago to start, champorado with daing, sisig on crispy rice (with a vegan mushroom adobo), then turon mille-feuille, biko, and galletas. The matchboxes read: I stole this from Risfolk.
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