My first taste of the duck-breast adobo at Neng Jr.’s, Silver Iocovozzi’s Asheville, N.C., restaurant, made me feel like a handsome NBA superstar dining at Le Bernardin—it was that special. The dish had both the essential Indigenous flavors of umami-sour soy-vinegar and a luscious layering of rich fortification by an expert saucier.
Silver has always had a point of view with a steadfast vision—they know what they want, and they can see where they are headed. They take a meticulous approach to studying, referencing, and annotating flavor, as the best chefs do.
And they’ve always cooked how they live, with bold curiosity and vigor. Queer trans folks integrate to survive, and so do Filipinos. We aim to thrive with style and gusto. With Silver’s presence and culinary contributions, you can taste their addition to our histories.
Dimayuga is a chef and author
- The 100 Best Mystery and Thriller Books of All Time
- Inside One Indian iPhone Factory
- What Beyoncé Gave Us
- Congress Avoided a Shutdown. What Happens Next?
- What Happens to Diane Feinstein's Senate Seat
- The Enduring Charm of John Grisham
- Kerry Washington: The Story of My Abortion
- Want Weekly Recs on What to Watch, Read, and More? Sign Up for Worth Your Time