Join Ayala Museum and Served Manila on August 14 as they travel the flavors of history in “UNBOXING THE GALLEON TRADE” with chef, artist, and writer Claude Tayag.
In celebration of the 500th anniversary of the circumnavigation of the world, Ayala Museum and Served Manila will host an experiential historical conversation on the Manila-Acapulco Galleon trade — complete with a curated exploration kit that allows you to make and taste the food during the event itself.
The session will be surveying some of the most prominent food and dishes exchanged during the Manila-Acapulco Trade to explore the impact of the 250-year relationship between Mexico and the Philippines, revealing what it says about Filipino identity.
Some of the iconic dishes that Claude Tayag will try to unbox, like the proverbial chicken and egg question, are the chicharon vs chicharron, champorado vs champorrado, tuba vs tuba, and lambanog vs tequila. There will also be a cocktail-making segment with guest mixologist, Lennon Aguilar. By marrying food and history together through a sensory experience, this event is just one way Ayala Museum and Served Manila want to continuously find new engaging ways to bring history to the community.
For P3,000, participants will get access to the session plus an exploration kit that includes two craft cocktails, DIY champorado kit, artisanal chicharon, craft chocolates, and more.
You can register for “Unboxing the Galleon Trade” at http://bit.ly/galleontrade.