Carlo Lamagna Pops Up in Evanston With "Twisted Filipino" Cuisine

Carlo Lamagna is the latest chef to pop-up at Evanston's clandestine Company, a small dining space designed spefically to host chef pop-up events and showcase under-the-radar talent. On April 8 and 9, the Perennial Virant sous chef will embrace his heritage via a "Twisted Filipino" dinner. The beauty of Company is that it affords all chefs the opportunity to do their own thing or something they've always wanted to do but have not had the chance. "I always wanted to help bring Filipino food to the public eye and what better way then to take advantage of this awesome opportunity from Company," says Lamagna. "I believe that Filipino food is on the same level as any other cuisine in the world and can also be elevated with the right understanding of the culture and food." This is precisely what he aims to achieve with his "Twisted Filipino" pop-up.

(Interior of Company, Photo: Heather Talbert)

The first course is lumpia, aka pork egg rolls with jicama, papaya, sweet chile, and lime vinaigrette. Second is arroz caldo, a rice porridge with confit chicken legs, garlic chips, and spring onions. Next is ginataan na isda, a dish of calamari, shrimp, snapper, Meyer lemon, cilantro, and coconut, followed by braised pork shoulder adobo with long beans, garlic fried rice, and chicharron. Lastly, dessert is called saging, a riff on a traditional Filipino banana dish made with caramelized banana bread pudding and roasted peanut ice cream. The meal not only serves as a fulfillment of a personal goal but a tribute to his late dad, whom he had promised to one day cook a meal for.

(Carlo Lamagna)

Both events take place at 7:00 p.m. (doors open at 6:30 p.m.) and cost $65 for five courses. Tickets can be purchased at www.companyevanston.com.
1307 Chicago Ave., Evanston, IL 60201