Welcome to Harana. The word translates as "serenade" from Filipino/Tagalog. I don't need to pile paragraphs on the parallels between food and music just to conclude that a meal can be a serenade. But as a key to Harana going forward, I'll just remind that every meal is a session in the way every musical performance is. One constant: there's an artist and an audience.

Actualization of a serenade is as much about reception as it is bestowal. Both are their own art forms (another key going forward). In gastronomy, eating requires style and intent. Without them, there is no conduit for the style and intent of cooking. Eating is performance. Eating is really part of the recipe (another key). Harana is both eating and cooking.

Paelya Trio—A planless Valentines day was salvaged by a last minute LA traffic-induced space out wherein this farm paelya (paella) trio was conceived. In short, bottom to top: 1. Blood rice with grilled skirt steak 2. Tumeric rice with turboed duck breast 3. Adobo rice with turboed liempo (pork belly). The best part is not visible here. The tutong (socarrat ) or burnt crisp rice at the bottom was an intense gravity-fed amalgam of all the flavors born of sizzling seasoned cast iron making a crispy crescendo to a three-part serenade.