This Week's Episode
Hosted by Lynne Rossetto Kasper
Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.
Instructions
Place the sugar cube in a chilled champagne flute and moisten with a few dashes of bitters. Add champagne. Garnish with the lemon twist.
Adapted from Straight Up Or On the Rocks by William Grimes (North Point Press, 2001).
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.
