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Two ways To-cino: Join Chef Jerome for a cooking demonstration that explores the traditional Filipino and the “Mahal” way to cure, grill and smoke the most flavorful pork belly!

Mahal BBQ is the latest concept from three-time James Beard Nominee, Chef Jerome Grant. Chef Jerome
has led the revolution in museum dining, most notable for his tenure as the inaugural chef of the
Smithsonian National Museum of African American History and Culture’s Sweet Home Café and the
National Museum of the American Indian’s Mitsitam Café. Featuring Afro-Filipino BBQ platters and
bowls with lemongrass inasal chicken, tocino-cured pork, and house-made sauces, Mahal, which means
love in Tagalog, highlights the flavors beloved by his family and inspired by Chef Jerome’s multi-cultural
upbringing, career and international travels. Mahal is excited to feature a minority and female-forward
beverage program. Chef Jerome was named one of the ’16 Black Chefs Changing Food in America’ by
the New York Times in 2019, and nominated for Best Chef Mid-Atlantic (2019), Best American
Cookbook (2019), and Best New Restaurant (2017) by the James Beard Foundation.

This class will sell out quickly so don’t hesitate to purchase your ticket ASAP.

Ticket price includes complimentary beer and wine. This class requires at least 6 participants.

(THIS CLASS IS POSTPONED UNTIL LATER DATE)

Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact programs@hillcenterdc.org and we will be happy to work out a solution.