No Borders Dinner Series finds its new home at Blood & Sand! Chef Heidi Skye Hamamura, the founder of No Borders, joins forces with David Bohlen of Bohlen Family Farms to create a culinary coup. Each month, they will collaborate with a guest chef to create a menu celebrating global cuisines and inspired flavors.

For its first offering at Blood & Sand on Sunday October 27th, No Borders Dinner Series is featuring the celebrated Filipino Chef, Chef Malou Perez-Nievera. Malou is known for hosting an immersive dinner called Kamayan which literally translates into "eating with your hands". This Kamayan dinner promises to be a festive night of glorious food shared family style on banana leaves. It will transport you to a Pacific paradise and promises to be a lot of fun.

We will be using the freshest ingredients from local farmers and purveyors, notably Bohlen Farms, and Such and Such Farm. We are also partnering with 4 Hands Brewing Company and their 1220 Spirits Origin Gin for specially crafted cocktails for the event. We will have Brad Phillips and Beverage Team on hand along with Kira Webster, the BAO, and Justin Gobelman, Bar Les Frères, to make some delicious beverages for you.

Seating Options:
5 PM
6 PM
7 PM
Seats will be limited so grab your tickets today.

Tickets include all courses, a welcome cocktail, with tax & gratuity included, all for $100.
Additional cocktails designed to pair with these dishes will also be available.

MENU:

BLACK AND WHITE RICE
white rice with cilantro and garlic side by side with heirloom black rice splashed with crab roe

LECHON
Filipino style roasted pig

CHICKEN BARBECUE
Terriyaki marinated; cherry wood cold smoked chicken thighs with bruleed orange

KATSU CATFISH
Butterflied catfish topped with seasonal veggies and pinakbet
(pee-nak-bet: a Filipino traditional stewed vegetable)

BEEF KEBOBS
Caldareta (Khal:dah:reh:tah - Filipino beef stewed in tomato sauce) Beef skewered
beef cubes, grilled pineapple and roasted bell peppers

SEAWEED SALAD
Melange of Japanese seaweed, ginger-miso vinaigrette

BALUT KWEK KWEK
Balut (bah:luht, a popular Filipino street food of a fertilized duck egg) tempura,
unagi sauce

LUMPIA
a play on the traditional Filipino Lumpia (loom:piah - fried egg roll), minced turkey, apple, jicama crispy crepe wrapper

UKOY
(ooh:koi - Filipino shrimp fritter)
shrimp, shredded carrots, shredded squash, rice flour batter

PANCIT BIHON
Thin rice noodles, carrots, Napa cabbage, oyster mushrooms

BACON COVERED EMBOTIDO
(em:boh:tih:doh)
Filipino meatloaf stuffed with egg and sausage

PANDAN CREPE
Savory crepe stuffed with farm fresh veggies drizzled with sweet soy, chopped nuts and fresh garlic

TOGORASHI SHRIMP CHIPS
crispy fried shrimp chips, togorashi, Japanese seasoning

CALAMANSI SORBET
(Kah{lah:man:see)
Filipino citrus fruit, mint muddled sorbet

COCONUT CREAM PIE
Coconut milk, toasted coconut crumbs with graham crust

MAKE YOUR RESERVATION TODAY!!