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Filipino Food Community Hosts Bake Sale For Typhoon Relief
Want to help raise some dough for a sweet cause? The folks at Eat My Blog have you covered. On Saturday, November 23, the blogger-hosted charity bake sale will be organizing an event where proceeds will go directly Philippine Red Cross and the relief effort for Typhoon Haiyan victims.
Eat My Blog has raised over $16K for the LA Regional Food Bank since its first event in 2009. This time around, over 25 food bloggers, writers, chefs, and members of the food community will donate sweets to be sold at Pasadena's Cool Haus location.
The effort is being spearheaded by many Filipino members of the food/food writing scene here in L.A. including Cathy Chaplin of Gastronomy Blog and Nastassia Johnson, Director of Operations at Cool Haus and author of the desserts blog Let Me Eat Cake.
"Freya Estreller [co-owner and CEO of Cool Haus] and I are both Filipinas and we want to do anything we can to help the victims back in the Philipines," says Johnson.
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Johnson is baking ube cupcakes to donate to the event. "Ube is a classic Filipino flavor, and it highlights my heritage and gives back to those in need. It's a win win," she says.
There will also be cream cheese pumpkin bars courtesy of Animal and Son of a Gun and a savory waffle corndog from Night + Market. Additional restaurants that have offered donations include Republique, Chef Roy Choi, Sotto, The Tasting Kitchen, Crème Caramel, Le Bon Garcon, Whoa Nelly Catering, Good Girl Dinette, Park's Finest, Vintage Enoteca, The Hart & the Hunter, Xoia, Short Cake, and Pastry Chef Susan Yoon.
Eat My Blog, "Sweets for Relief" edition, will be held at the Pasadena location of CoolHaus from 10:00 a.m. to 1:00 p.m. Sweet seekers are encouraged to come early for the best selection.
And if you can't make it to that event, or if you're looking for an immediate call to action, Filipino chef Andre Guerrero is hosting a benefit at The Oinkster this weekend. This Saturday and Sunday, they'll be bringing back their pork adobo burger, donating all the proceeds to the Red Cross.
The burger is made up of a stewed then pan fried pork served atop a pork patty with adobo sauce, mayo, and pico de gallo on a pan de sal bun. Guererro's sister restaurant, Maximiliano, will match the amount donated.
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