Mixto Ceviche Pop Up
3 Sundays | 3 Chefs | 4 Courses | 4 Pairings
Pre-Sale Tickets Only.
Only 60 Seats Available Per Event.
For our first series we are excited to be exploring ceviches and cuisines native to three different countries;
Peru, Mexico, and the Philippines.
Sunday, November 10th | Chef Tim Luym | Filipino Cuisine | The Attic
Sunday, December 8th | Chef Jose Sarmiento | Peruvian Costal Cuisine | El Torro Loco
Sunday, January 12th | Sylvia McCollow | Mexican Costal Cuisine | Nido
Tickets Include
- 4 Courses -
- 4 Drink Pairings -
- Full Service & Gratuity Included -
- Take Home Menu -
- Soundtrack CD: Mixed & Compliled by Carlos Nieto & DJ Mackswell -
MENU
Sunday, November 10th
Chef Tim Luym | Filipino Cuisine | The Attic
Note from the Chef: For this dinner series, I am looking to highlight the Latino Filipino connection with my menu. There is much more than meets the eye, and I want to expose the similarities often overlooked. From the ingredients to the dishes, I want people to see that there is much more in common than what they have ever imagined. The goal is to help bridge the gap and demystify Filipino cuisine.
Latino Pilipino Connection
Sinigang Shrimp ‘Ceviche’
Fresh Rock Shrimp 'Cooked' in a Tangy Tamarind Guava Broth Accompanied with Seasonal Vegetables (a.k.a. the Filipino Tom Yum)
Kila Cava
Sparkling Spanish Wine with a splash of prickly pear puree. “Spain’s answer to champagne”
______
Pilipino Ceviche Duo – Walu and Mackerel
Fijian Walu (South Pacific) Marinated in Calamansi Juice, Coconut Vinegar, Labuyo Chili, Shallots, Cilantro, Coconut Milk & Hand Harvested Philippine Sea Salt
Pacific Mackarel Marinated in Calamansi Juice, Palm Vinegar, Philippine Seaweed, Labuyo Chili, Fresh Ginger, Red Onions & Scallions, Philippine Hand Harvested Sea Salt
Bird's Eye View
Tequila, Calamansi juice, Agave, Birds Eye / Labuyo Chili tincture
______
WoW Taco duo - Milkfish Belly / Sisig Silog Taco
An Ode to the Wow Truck favorite Taco. Philippine Milkfish Belly Cooked with Calamansi Juice and Lime, Onions & Peppers Topped with Fried Quail Egg paired with Classic Sisig 'Filipino Carnitas' using Niman Ranch Pig Heads Seasoned with Soy, Cane Vinegar, Chilis, Onions, Cambodian Kampot Black Pepper, 8th Wonder Philippine Heirloom Garlic Rice, Fried Glaum Egg
Pinatubo Punch
Aged Rum, Coffee Liqueur, Coconut Water, Calamansi Juice
______
Avocado FK Frozen Custard ‘Halo Halo’
Avocado Custard with Organic Tapioca Condensed Milk, Coconut Shavings, Ube (Purple Yam), Flan, Jackfruit, Sweet Potato, Kidney and Garbanzo Beans, Caramelized Plantain on Top of Coconut Water Shaved Ice
Jeepney Jack
Asian whiskey, Jackfruit
______
* Items Subject to Change Based on Availability *
** Comsuming raw or uncooked food products increases your exposure to foodborne illnesses **
About Tim Liyum
As a consultant, chef, and entrepreneur, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic in San Francisco’s Financial District and the increasingly popular Filipino inspired WoW Silog Food Truck. Luym’s accolades include, but are not limited to 2007 Rising Star Chef and 2012’s Top 100 Bars in the Bay Area (San Francisco Chronicle) for his work at Under The Attic in San Mateo.
Mixto is a ceviche pop up. The name represents the rich cross section of the people, places, and ideas involved in this event. We wanted it to be simple, comprehensible, and to the point.
Three Sundays --, three chefs, -- four courses, -- and four pairings. Every menu will be designed by a different chef along with a variance in wine and cocktail pairings. Each chef will approach their menu in a dynamic way, specific to their cultural backgrounds and inspirations.
The preparation and care of food is an art form. It is born from the love and passion of its maker, driven by the artist’s vision and palate. To us, dining is the ultimate experience. It engages all of the senses; sight, smell, touch, sound, and most importantly, taste. It is the intersection of art, food, music, design, and human interaction; pillars to culture which converge into one experience.
Why ceviche? The ocean is one of our favorite places. It always feels so refreshing and alive. In ceviche every ingredient is prepared raw and in its freshest form. It is in this state that flavor is at its purist and most pronounced. Without compromise, ceviche is both healthy and delicious.
Through our love for fresh food and great people we have worked to create a place where they can all come together.
Please join others of like mind in a visceral experience.
show less
3 Sundays | 3 Chefs | 4 Courses | 4 Pairings
Pre-Sale Tickets Only.
Only 60 Seats Available Per Event.
For our first series we are excited to be exploring ceviches and cuisines native to three different countries;
Peru, Mexico, and the Philippines.
Sunday, November 10th | Chef Tim Luym | Filipino Cuisine | The Attic
Sunday, December 8th | Chef Jose Sarmiento | Peruvian Costal Cuisine | El Torro Loco
Sunday, January 12th | Sylvia McCollow | Mexican Costal Cuisine | Nido
Tickets Include
- 4 Courses -
- 4 Drink Pairings -
- Full Service & Gratuity Included -
- Take Home Menu -
- Soundtrack CD: Mixed & Compliled by Carlos Nieto & DJ Mackswell -
MENU
Sunday, November 10th
Chef Tim Luym | Filipino Cuisine | The Attic
Note from the Chef: For this dinner series, I am looking to highlight the Latino Filipino connection with my menu. There is much more than meets the eye, and I want to expose the similarities often overlooked. From the ingredients to the dishes, I want people to see that there is much more in common than what they have ever imagined. The goal is to help bridge the gap and demystify Filipino cuisine.
Latino Pilipino Connection
Sinigang Shrimp ‘Ceviche’
Fresh Rock Shrimp 'Cooked' in a Tangy Tamarind Guava Broth Accompanied with Seasonal Vegetables (a.k.a. the Filipino Tom Yum)
Kila Cava
Sparkling Spanish Wine with a splash of prickly pear puree. “Spain’s answer to champagne”
______
Pilipino Ceviche Duo – Walu and Mackerel
Fijian Walu (South Pacific) Marinated in Calamansi Juice, Coconut Vinegar, Labuyo Chili, Shallots, Cilantro, Coconut Milk & Hand Harvested Philippine Sea Salt
Pacific Mackarel Marinated in Calamansi Juice, Palm Vinegar, Philippine Seaweed, Labuyo Chili, Fresh Ginger, Red Onions & Scallions, Philippine Hand Harvested Sea Salt
Bird's Eye View
Tequila, Calamansi juice, Agave, Birds Eye / Labuyo Chili tincture
______
WoW Taco duo - Milkfish Belly / Sisig Silog Taco
An Ode to the Wow Truck favorite Taco. Philippine Milkfish Belly Cooked with Calamansi Juice and Lime, Onions & Peppers Topped with Fried Quail Egg paired with Classic Sisig 'Filipino Carnitas' using Niman Ranch Pig Heads Seasoned with Soy, Cane Vinegar, Chilis, Onions, Cambodian Kampot Black Pepper, 8th Wonder Philippine Heirloom Garlic Rice, Fried Glaum Egg
Pinatubo Punch
Aged Rum, Coffee Liqueur, Coconut Water, Calamansi Juice
______
Avocado FK Frozen Custard ‘Halo Halo’
Avocado Custard with Organic Tapioca Condensed Milk, Coconut Shavings, Ube (Purple Yam), Flan, Jackfruit, Sweet Potato, Kidney and Garbanzo Beans, Caramelized Plantain on Top of Coconut Water Shaved Ice
Jeepney Jack
Asian whiskey, Jackfruit
______
* Items Subject to Change Based on Availability *
** Comsuming raw or uncooked food products increases your exposure to foodborne illnesses **
About Tim Liyum
As a consultant, chef, and entrepreneur, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic in San Francisco’s Financial District and the increasingly popular Filipino inspired WoW Silog Food Truck. Luym’s accolades include, but are not limited to 2007 Rising Star Chef and 2012’s Top 100 Bars in the Bay Area (San Francisco Chronicle) for his work at Under The Attic in San Mateo.
Mixto is a ceviche pop up. The name represents the rich cross section of the people, places, and ideas involved in this event. We wanted it to be simple, comprehensible, and to the point.
Three Sundays --, three chefs, -- four courses, -- and four pairings. Every menu will be designed by a different chef along with a variance in wine and cocktail pairings. Each chef will approach their menu in a dynamic way, specific to their cultural backgrounds and inspirations.
The preparation and care of food is an art form. It is born from the love and passion of its maker, driven by the artist’s vision and palate. To us, dining is the ultimate experience. It engages all of the senses; sight, smell, touch, sound, and most importantly, taste. It is the intersection of art, food, music, design, and human interaction; pillars to culture which converge into one experience.
Why ceviche? The ocean is one of our favorite places. It always feels so refreshing and alive. In ceviche every ingredient is prepared raw and in its freshest form. It is in this state that flavor is at its purist and most pronounced. Without compromise, ceviche is both healthy and delicious.
Through our love for fresh food and great people we have worked to create a place where they can all come together.
Please join others of like mind in a visceral experience.
Mixto Ceviche Pop Up
3 Sundays | 3 Chefs | 4 Courses | 4 Pairings
Pre-Sale Tickets Only.
Only 60 Seats Available Per Event.
For our first series we are excited to be exploring ceviches and cuisines native to three different countries;
Peru, Mexico, and the Philippines.
Sunday, November 10th | Chef Tim Luym | Filipino Cuisine | The Attic
Sunday, December 8th | Chef Jose Sarmiento | Peruvian Costal Cuisine | El Torro Loco
Sunday, January 12th | Sylvia McCollow | Mexican Costal Cuisine | Nido
Tickets Include
- 4 Courses -
- 4 Drink Pairings -
- Full Service & Gratuity Included -
- Take Home Menu -
- Soundtrack CD: Mixed & Compliled by Carlos Nieto & DJ Mackswell -
MENU
Sunday, November 10th
Chef Tim Luym | Filipino Cuisine | The Attic
Note from the Chef: For this dinner series, I am looking to highlight the Latino Filipino connection with my menu. There is much more than meets the eye, and I want to expose the similarities often overlooked. From the ingredients to the dishes, I want people to see that there is much more in common than what they have ever imagined. The goal is to help bridge the gap and demystify Filipino cuisine.
Latino Pilipino Connection
Sinigang Shrimp ‘Ceviche’
Fresh Rock Shrimp 'Cooked' in a Tangy Tamarind Guava Broth Accompanied with Seasonal Vegetables (a.k.a. the Filipino Tom Yum)
Kila Cava
Sparkling Spanish Wine with a splash of prickly pear puree. “Spain’s answer to champagne”
______
Pilipino Ceviche Duo – Walu and Mackerel
Fijian Walu (South Pacific) Marinated in Calamansi Juice, Coconut Vinegar, Labuyo Chili, Shallots, Cilantro, Coconut Milk & Hand Harvested Philippine Sea Salt
Pacific Mackarel Marinated in Calamansi Juice, Palm Vinegar, Philippine Seaweed, Labuyo Chili, Fresh Ginger, Red Onions & Scallions, Philippine Hand Harvested Sea Salt
Bird's Eye View
Tequila, Calamansi juice, Agave, Birds Eye / Labuyo Chili tincture
______
WoW Taco duo - Milkfish Belly / Sisig Silog Taco
An Ode to the Wow Truck favorite Taco. Philippine Milkfish Belly Cooked with Calamansi Juice and Lime, Onions & Peppers Topped with Fried Quail Egg paired with Classic Sisig 'Filipino Carnitas' using Niman Ranch Pig Heads Seasoned with Soy, Cane Vinegar, Chilis, Onions, Cambodian Kampot Black Pepper, 8th Wonder Philippine Heirloom Garlic Rice, Fried Glaum Egg
Pinatubo Punch
Aged Rum, Coffee Liqueur, Coconut Water, Calamansi Juice
______
Avocado FK Frozen Custard ‘Halo Halo’
Avocado Custard with Organic Tapioca Condensed Milk, Coconut Shavings, Ube (Purple Yam), Flan, Jackfruit, Sweet Potato, Kidney and Garbanzo Beans, Caramelized Plantain on Top of Coconut Water Shaved Ice
Jeepney Jack
Asian whiskey, Jackfruit
______
* Items Subject to Change Based on Availability *
** Comsuming raw or uncooked food products increases your exposure to foodborne illnesses **
About Tim Liyum
As a consultant, chef, and entrepreneur, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic in San Francisco’s Financial District and the increasingly popular Filipino inspired WoW Silog Food Truck. Luym’s accolades include, but are not limited to 2007 Rising Star Chef and 2012’s Top 100 Bars in the Bay Area (San Francisco Chronicle) for his work at Under The Attic in San Mateo.
Mixto is a ceviche pop up. The name represents the rich cross section of the people, places, and ideas involved in this event. We wanted it to be simple, comprehensible, and to the point.
Three Sundays --, three chefs, -- four courses, -- and four pairings. Every menu will be designed by a different chef along with a variance in wine and cocktail pairings. Each chef will approach their menu in a dynamic way, specific to their cultural backgrounds and inspirations.
The preparation and care of food is an art form. It is born from the love and passion of its maker, driven by the artist’s vision and palate. To us, dining is the ultimate experience. It engages all of the senses; sight, smell, touch, sound, and most importantly, taste. It is the intersection of art, food, music, design, and human interaction; pillars to culture which converge into one experience.
Why ceviche? The ocean is one of our favorite places. It always feels so refreshing and alive. In ceviche every ingredient is prepared raw and in its freshest form. It is in this state that flavor is at its purist and most pronounced. Without compromise, ceviche is both healthy and delicious.
Through our love for fresh food and great people we have worked to create a place where they can all come together.
Please join others of like mind in a visceral experience.
read more
3 Sundays | 3 Chefs | 4 Courses | 4 Pairings
Pre-Sale Tickets Only.
Only 60 Seats Available Per Event.
For our first series we are excited to be exploring ceviches and cuisines native to three different countries;
Peru, Mexico, and the Philippines.
Sunday, November 10th | Chef Tim Luym | Filipino Cuisine | The Attic
Sunday, December 8th | Chef Jose Sarmiento | Peruvian Costal Cuisine | El Torro Loco
Sunday, January 12th | Sylvia McCollow | Mexican Costal Cuisine | Nido
Tickets Include
- 4 Courses -
- 4 Drink Pairings -
- Full Service & Gratuity Included -
- Take Home Menu -
- Soundtrack CD: Mixed & Compliled by Carlos Nieto & DJ Mackswell -
MENU
Sunday, November 10th
Chef Tim Luym | Filipino Cuisine | The Attic
Note from the Chef: For this dinner series, I am looking to highlight the Latino Filipino connection with my menu. There is much more than meets the eye, and I want to expose the similarities often overlooked. From the ingredients to the dishes, I want people to see that there is much more in common than what they have ever imagined. The goal is to help bridge the gap and demystify Filipino cuisine.
Latino Pilipino Connection
Sinigang Shrimp ‘Ceviche’
Fresh Rock Shrimp 'Cooked' in a Tangy Tamarind Guava Broth Accompanied with Seasonal Vegetables (a.k.a. the Filipino Tom Yum)
Kila Cava
Sparkling Spanish Wine with a splash of prickly pear puree. “Spain’s answer to champagne”
______
Pilipino Ceviche Duo – Walu and Mackerel
Fijian Walu (South Pacific) Marinated in Calamansi Juice, Coconut Vinegar, Labuyo Chili, Shallots, Cilantro, Coconut Milk & Hand Harvested Philippine Sea Salt
Pacific Mackarel Marinated in Calamansi Juice, Palm Vinegar, Philippine Seaweed, Labuyo Chili, Fresh Ginger, Red Onions & Scallions, Philippine Hand Harvested Sea Salt
Bird's Eye View
Tequila, Calamansi juice, Agave, Birds Eye / Labuyo Chili tincture
______
WoW Taco duo - Milkfish Belly / Sisig Silog Taco
An Ode to the Wow Truck favorite Taco. Philippine Milkfish Belly Cooked with Calamansi Juice and Lime, Onions & Peppers Topped with Fried Quail Egg paired with Classic Sisig 'Filipino Carnitas' using Niman Ranch Pig Heads Seasoned with Soy, Cane Vinegar, Chilis, Onions, Cambodian Kampot Black Pepper, 8th Wonder Philippine Heirloom Garlic Rice, Fried Glaum Egg
Pinatubo Punch
Aged Rum, Coffee Liqueur, Coconut Water, Calamansi Juice
______
Avocado FK Frozen Custard ‘Halo Halo’
Avocado Custard with Organic Tapioca Condensed Milk, Coconut Shavings, Ube (Purple Yam), Flan, Jackfruit, Sweet Potato, Kidney and Garbanzo Beans, Caramelized Plantain on Top of Coconut Water Shaved Ice
Jeepney Jack
Asian whiskey, Jackfruit
______
* Items Subject to Change Based on Availability *
** Comsuming raw or uncooked food products increases your exposure to foodborne illnesses **
About Tim Liyum
As a consultant, chef, and entrepreneur, Luym continues to elevate Filipino and Southeast Asian cuisine to new heights at Attic Restaurant in San Mateo. His other projects include Urban Picnic in San Francisco’s Financial District and the increasingly popular Filipino inspired WoW Silog Food Truck. Luym’s accolades include, but are not limited to 2007 Rising Star Chef and 2012’s Top 100 Bars in the Bay Area (San Francisco Chronicle) for his work at Under The Attic in San Mateo.
Mixto is a ceviche pop up. The name represents the rich cross section of the people, places, and ideas involved in this event. We wanted it to be simple, comprehensible, and to the point.
Three Sundays --, three chefs, -- four courses, -- and four pairings. Every menu will be designed by a different chef along with a variance in wine and cocktail pairings. Each chef will approach their menu in a dynamic way, specific to their cultural backgrounds and inspirations.
The preparation and care of food is an art form. It is born from the love and passion of its maker, driven by the artist’s vision and palate. To us, dining is the ultimate experience. It engages all of the senses; sight, smell, touch, sound, and most importantly, taste. It is the intersection of art, food, music, design, and human interaction; pillars to culture which converge into one experience.
Why ceviche? The ocean is one of our favorite places. It always feels so refreshing and alive. In ceviche every ingredient is prepared raw and in its freshest form. It is in this state that flavor is at its purist and most pronounced. Without compromise, ceviche is both healthy and delicious.
Through our love for fresh food and great people we have worked to create a place where they can all come together.
Please join others of like mind in a visceral experience.
show less
Date/Times:
444 Oak Street, Oakland, CA 94607
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