Chef Jessette/MG Events Catering

12/16/2016

This needs to e seen!

08/05/2015

02/22/2015

Hi,

Here are the photos from my first Pop-Up, Nouveau Filipino (TM).

Let's start from left to right:
1. The beautiful table that Angelena Checchi decorated.
2. Braised ox tail in a broth of calamansi.
3. Assorted cured meats, mixed berries, and baguette from Model Bakery.
4. Kare Kare reduction with escargot, jasmine rice, long beans, and eggplant.
5. Tender squid adobo with homemade squid ink pasta.
6. Dungeon Terrine with P**o.
7. Chocolate truffle tart with pandan brenton sable, durian-passion fruit anglaise, and shattered raspberries.

Can't wait for the next Pop-Up. I'm calling it Nouveau Filipini Deux. March 21st at The Echo Gallery in Calistoga. Join me. Seats are limited.

02/20/2015

Hello everyone I wanted to let you know that my event Nouveau Filipino was a hit! Thank you to all the guest that attended!!! Thank you to the people that helped me! My next pop-up is coming up on March 21st here is the flyer for all the info. Hope to see you there. My menu for this pop-up is Bicol food! Stay tuned for the coming up menu!!!

01/30/2015

Hello Everyone it's getting close for the Nouveau Filipino event make sure you purchase your tickets. There are on 15 seats available! February 8th, 2015 at 5pm!!!!!

01/19/2015

Hello everyone! I had to change the date of my pop-up because I didn't realize that super bowl was on feb.1. So the new date is
Feb. 8,2015 hope you can make it!

01/09/2015

Hello everyone, I'm back! Six months ago my beautiful baby boy was born. I’ve been busy taking care of him, and now I’m ready to put my culinary skills back to work.

I’ve been working on a menu for my first Pop-up restaurant right here in Napa Valley. I’m calling the event Nouveau Filipino, meaning new Filipino. I'm putting a French inspired spin on traditional Filipino recipes, like palbok and dinuguan.

The event takes place on February 1st, at Black Rock Inn Bed & Breakfast in St. Helena at 5pm. Seating is limited, so please book early (15 people total). I will feature a deluxe seven-course menu, plus palate cleansers and dessert from pastry Chef master Karl Fong. All courses will be pared with Napa’s finest wines, red and white, so bring your appetites. Please check back in the next few days and I will post how to book seats.

I believe this is a first of its kind in Napa Valley and I am truly excited to share this new culinary adventure with you. So please join me in bringing Nouveau Filipino, the taste of the Philippines with a modern twist, to wine country.