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From Chef Guillen:“After eating Mexican food for so many years I might have grown some disdain towards it but then realized that I’m actually eating different versions of it from many different cultures… I was pounding chicken thinking about Katsu but then thought “why not schnitzel
A portion of the profits is donated to a relevant social cause or charity of the chef’s choice
WHEN: Saturday March 11th
The recipes are each drawn from the rare ingredients and culinary traditions of four utterly unique ecosystems of tropical South America: the Amazon rainforest
CA) and Button Mash (Los Angeles
Cobi x Calico Swim Club fermented From Chef Guillen:“After eating MexicanIt's summer. We have an ocean. We know good food It's a simple equation. Cobi Marsh of the beloved Cobi's and Trevor Durant of Calico Yacht Charters take a small group out on the coast of LA for their very first Swim Club. Hosted aboard one of Calico's vintage 1970s vessels, Cobi fires up an Indonesian inspired barbecue with Southeast Asian BBQ favorites, Nasi Goreng, vibrant Asian salads, tropical fruits, roti, house made curries, sambals and sauces,
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