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Olio Collective's Liberation Kitchen Pop-Up

Sunday, October 4, 2015 - 7:30pm to 10:30pm

Olio Culinary Collective is kicking off Liberation Kitchen, a farm-to-table fundraising feast for grassroots community organizations. Their 1st righteous group is the Asian American Resource Workshop (AARW), a Boston area anchor for API activists and artists.

AARW Board Member, Olio Chef and Worker-Owner Laurence Louie is presenting a personal 5 course prix fixe dinner ($55 general; $45 for AARW members). The menu offers insight to the comforting flavors of his Chinese American upbringing, clarified through a lens of Mediterranean ingredients and techniques gained on the line at the famed Oleana Restaurant.

Tickets available at

Liberation Kitchen 10/4 Menu (subject to change):

Five Spice Squash Bravas
Sweet Corn Puree. Fried Garlic. Smoked Scallion Aioli. Sweet Tomato Pickles 

Seared Plum Quail 
Plum Hoisin. Brown Butter Sweet Potato. Shiso Oil. Plum Salad. Pickled Radish.

Broiled Mackerel With Chayote Broth
Sesame Soy. Crisped Lap Chueng Sausage. Baby Bok Choy. Ginger Scallion. 

Kataifi Onion Quiche With Braised Lamb 
Grilled Green Tomato Relish. Melty Cheese. Scallion Oil. Upland Cress`

Ice Cream Tea Sandwiches
Almond Chrysanthemum. Coconut Thai Tea. Anise Milk Tea