Plancha Baja Med: The Chad White Experience
Pushing the Boundaries
In his chef’s coat and a red knit cap, burly and bearded Chad White ran through his to-do list.
Sous chef Ryan Ellison was to make a guava reduction that would join banana crema over shaved ice.
“So it’s like a snowcone,” said White.
The guava-reduction, banana-crema snowcone was the final act to White’s fourth pop-up, his once-a-month dining experience called Plancha Baja Med, where the venue sometimes changes, the menu’s always different and he can make the food as weird as he wants.
“This is an opportunity for me to really push the boundaries with food and be as creative as I want to be,” he said. “And if people want to come to dinners, they can and if it’s too much for them, then they don’t need to.”
Folks looking for something a little more inside-the-box can check out Sea Rocket Bistro in North Park, where he’s co-owner — or his catering company, EGO Culinary Trends, he said.
“The pop-ups really kind of stem from the idea I wanna be able to cook whatever I want, however I want, wherever I want,” he said.
And if he’s feeling funky, he wants to roll with it.
- Tarryn Mento / Eatsd.com
