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Join Boston culinary talent, Chef Ellie Tiglao, owner of Somerville’s Tanám, for a live cooking class and learn how to make pan seared white fish with palapa and kuning. Tanám is the first restaurant concept by Olio, a worker cooperative, democratically run and operated primarily by women of color. Tanám features narrative Filipino cuisine, using food and art to tell stories that don’t often get told, shared by the people who live those stories.
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