I've been cooking at the underground restaurant, The Wooden Table since 2011. We focus on bold flavors and fun concepts inspired by the rich cultural mix of the South Bay Area. Our menus frequently include Italian, Vietnamese, Filipino, Japanese and Mexican ingredients, among many others. One of my favorite things to do is explore ethnic markets and bring interesting flavors back to the diners of The Wooden Table. I'm equally passionate about using and learning as much as I can about our beautiful local produce. We source with the seasons, our flavors are global but our style is undeniably Californian.
This was my first experience of Filipino "integrated" cuisine, and I have been experiencing for a very long time. Ingredients I have never seen, treated with respect and appreciation. The soul of the chefs speaks clearly in every exquisitely crafted dish. Many dishes, many more flavors and textures, but more Mozart than Wagner. And the guests were so gracious to school us in the food and culture of this diverse cuisine that harkens back to the myriad of traders that stopped, cooked and sailed on.
This was my first journey to Pampanga via the Giants Dugout. A Grand Slam!