ChiliCali is back hosting our Sunday Supper Club again! Our last pop-up this year will be on 12/16, and we have 2 dates in January (1/6 and 1/20).
The last few months we have been busy getting ready for our Food Truck launch at Google Campus. Finally we are able to get everything lined up so we can run our pop-ups, catering, and food truck in parallel while still selling our ChiliCali cooking condiments to stores. Not an easy task, but we are so committed to promote Indonesian flavors to the Bay Area and we’ll not rest until our food and culture is part of the mainstream culture here in the U.S.
These dinners will be served family style, multi-course, seasonal, most importantly they will be intimate. Tickets are limited because we want to get to know our diners and provide the best experience for all. During the dinner feel free to come to the kitchen, ask any questions, even help out with cooking and plating!
We are currently in Indonesia for a research & development trip getting very inspired by the flavors and unique dishes we’ve encountered during this trip. For example, a local spot in Bali at a fishing village called Serangan is serving a raw seaweed dish with amazing Balinese spices/bumbu. Another example, a street vendor is serving a goat curry dish without coconut milk instead adding toasted shredded coconut as the finishing touch to infuse that coconut flavors.
We will be releasing menu details when we’re back on December 1st. However, please purchase your presale tickets now because they typically sell out fast. Looking forward to share what we’ve learned the past three weeks here in Indonesia.
For past menu please visit our website: ChiliCali.com/PopUp
Please note our dishes typically medium spicy, contain shellfish, pork, gluten, peanuts. If you are vegetarian please purchase the vegetarian ticket. If you have strict allergies to gluten/shellfish/dairy please send us a note to confirm we can accomodate.
BYOB
Fun Fact: Dungeneous crab season just open! Kepiting/ crab will definitely be part of the menu.
Hope to see familiar faces and very excited to meet new diners.
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ChiliCali is back hosting our Sunday Supper Club again! Our last pop-up this year will be on 12/16, and we have 2 dates in January (1/6 and 1/20).
The last few months we have been busy getting ready for our Food Truck launch at Google Campus. Finally we are able to get everything lined up so we can run our pop-ups, catering, and food truck in parallel while still selling our ChiliCali cooking condiments to stores. Not an easy task, but we are so committed to promote Indonesian flavors to the Bay Area and we’ll not rest until our food and culture is part of the mainstream culture here in the U.S.
These dinners will be served family style, multi-course, seasonal, most importantly they will be intimate. Tickets are limited because we want to get to know our diners and provide the best experience for all. During the dinner feel free to come to the kitchen, ask any questions, even help out with cooking and plating!
We are currently in Indonesia for a research & development trip getting very inspired by the flavors and unique dishes we’ve encountered during this trip. For example, a local spot in Bali at a fishing village called Serangan is serving a raw seaweed dish with amazing Balinese spices/bumbu. Another example, a street vendor is serving a goat curry dish without coconut milk instead adding toasted shredded coconut as the finishing touch to infuse that coconut flavors.
We will be releasing menu details when we’re back on December 1st. However, please purchase your presale tickets now because they typically sell out fast. Looking forward to share what we’ve learned the past three weeks here in Indonesia.
For past menu please visit our website: ChiliCali.com/PopUp
Please note our dishes typically medium spicy, contain shellfish, pork, gluten, peanuts. If you are vegetarian please purchase the vegetarian ticket. If you have strict allergies to gluten/shellfish/dairy please send us a note to confirm we can accomodate.
BYOB
Fun Fact: Dungeneous crab season just open! Kepiting/ crab will definitely be part of the menu.
Hope to see familiar faces and very excited to meet new diners.