Chef Raquel Dang of the highly anticipated brick-and-mortar Baby’s Kusina + Market and Chef Shawn McConnell of Otto’s Taproom & Grille are joining forces for an epic Kamayan dinner. With this communal Filipino dining experience, guests feast with their hands (in Tagalog, Kamayan means “by hand”).

Chef Shawn McConnell and Chef Raquel DangPhoto byOtto’s Taproom & Grille

The Filipino Philly fusion experience will occur at Otto’s, located at 1216 North 29th Street in Philadelphia’s Brewerytown neighborhood. Priced at $65 per person, with an optional beverage pairing for an additional $20, the event offers seatings at 5:30 p.m. and 8 p.m. A portion of the proceeds will be donated to the North Philly Project, a nonprofit supporting underserved and marginalized communities.

The three-course experience begins alfresco at Otto’s Taproom & Grille, where guests will be greeted on the sidewalk with The Poblacion, a refreshing welcome cocktail or mocktail made with Calamansi, a zesty Filipino citrus. Diners can choose between soy calamari-marinated mushrooms or chicken thigh skewers to accompany the drink. Guests will then migrate into the bar and upstairs, discovering banana leaves on the tables in preparation for a Kamayan feast, where they will be encouraged to eat without utensils.

The seated portion of the dinner features an authentic family-style experience: Adobo Beef Cheek with chili-calamansi aioli, cherry pepper relish, and a side of pretzel slider buns as an homage to the Philly soft pretzel; Filipino-style crispy pork belly, known as Lechon Kawali, served with spiced vinegar dipping sauce; as well as Ginataang Gulay, a hearty grilled vegetable stew cooked in coconut milk. These savory dishes and accouterments will be followed by fresh fruit and a frozen blueberry granita served with corn-steeped sweetened condensed milk and fresh blueberries. Beverage pairings include a Calamansi Margarita with candied lime and an Ube Painkiller – clarified coconut milk and pandan leaves with ube root extract. The Otto’s team will also offer a selection of additional Filipino-inspired cocktails beyond the beverage pairings.

“We are ecstatic about working with Raquel and the entire Baby’s team,” said McConnell. “Cooking with Filipino ingredients has been such an incredible and inspiring experience, and I’m very excited for our guests to enjoy the fruits of this really fun collaboration.”

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Marilyn Johnson is an award-winning freelance food and travel news reporter who champions the food and drink scenes of the greater Mid-Atlantic region and occasionally beyond. She is a USAToday 10Best Food & Travel Expert, a member of Les Dames d'Escoffier, and founder of So Good PR. Email Marilyn at phillygrub@gmail.com with food and travel news.