Workshop by Cookbook Courtyard - Sausage and Pickling Workshop with Chef Paolo Dungca

Following the success of our last workshop with Chef Julie Cortes, we’re excited to bring you another hands-on experience just in time for Spring and Summer! Join Chef Paolo Dungca, James Beard Award semifinalist and 2024 RAMMYS Award finalist for Rising Culinary Star, for a workshop celebrating two staples of Filipino cuisine. You’ll learn how to make longganisa — the beloved Filipino sausage known for its sweet, garlicky, savory flavor — alongside atchara, the bright and tangy pickled papaya that perfectly balances every bite. Designed for beginners and curious home cooks alike, this class breaks everything down step by step so you can recreate these dishes at home with confidence. You’ll work with high-quality ingredients, learn traditional techniques, and understand how these two dishes come together to create a classic Filipino flavor experience. By the end of the workshop, you’ll leave with your own handmade longganisa, a jar of atchara, and the skills to bring these vibrant flavors into your kitchen. WHAT’S INCLUDED Your own handmade longganisa to take home A jar of freshly made atchara All ingredients and supplies during the workshop A recipe and preparation guide Step-by-step instructions from Chef Paolo Dungca Snacks and drinks during the workshop WHAT YOU’LL LEARN What makes Filipino longganisa unique How to season, mix, and prepare sausage from scratch How to properly pickle and balance flavors for atchara Tips for storing, cooking, and serving both dishes How to recreate a classic Filipino breakfast experience at home Date: Sunday, May 3, 2026 Location: Kayu 1633 17th St NW, Washington, DC Limited spots available. Reserve your spot.