LA COCINA'S 6TH ANNUAL GALA

City View AT Metreon

6 PM - 7:15 PM | RECEPTION

7:30 PM - 9:30 PM | DINNER + FUND A NEED

PARKING OPTIONS | CLICK HERE


ABOUT YOUR MEAL THIS EVENING 

 

Reception BY

bites by Jardiniere | Paula Le Duc Fine Catering | Los Cilantros | Yoli's Adobo | El Molino Central

beer by Calicraft Brewery | cocktails by Paula Le Duc Fine Catering & Campari | wines by Hitching Post

 

Dinner Hosted BY

DPG - Daniel Patterson Group, featuring La Cocina Chefs Reem Assil of Dyafa & Heena Patel of Besharam

with Guest Chef: Kaltum Mohamed of Mother of All Catering


About our Special Guests

These are the stories of talented food entrepreneurs born out of inspiring kitchen incubators that create spaces of opportunity and inclusivity for local chefs in their communities.

 

Spice Kitchen Incubator + Chef KalTum, 'Mother of all' catering

 
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Salt Lake City, Utah | Spice Kitchen Incubator is a project of the International Rescue Committee (IRC), and was founded in partnership with Salt Lake County. It is a business incubator that brings together refugees and other disadvantaged community members interested in starting a full or part-time food business.

Spice Kitchen Incubator ensures participants receive technical assistance and training, have affordable access to commercial kitchen space and learn the steps to establishing a successful food business.

 
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Chef Kaltum moved to Utah from Sudan in 2013. Her full name, Um-Kaltum, means “Mother of Kaltum” which is part of what lead to her business name "Mother of All." Kaltum’s Sudanese specialties with traditional spices. 

Kaltum is inspired by Spice Kitchen's program as it provides people like herself with the kitchen space necessary to start and operate her food business.  Kaltum is a strong woman who loves to cook lots of food and she wants people to eat her food every day. She creates her food for sharing with others. Kaltum says “I am relaxed when I am cooking. I go crazy when I am not cooking, but when I am cooking, I am happy”.

 

mesa komal + Chef Javaneh, The Hummus Chick

 
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Nashville, Tennessee | Mesa Komal is a program of Conexión Américas, a nonprofit that assists Latino families in realizing their aspirations for social and economic advancement by promoting their integration into all aspects of life in Middle Tennessee.  

The Mesa Komal commercial kitchen is a program of Conexión Américas, and exists inside the beautiful Casa Azafrán Community Center on 2195 Nolensville Pike.  The kitchen is conveniently attached to an event space, perfect for business meetings, family gatherings or culinary events with on-site food service.

 

 
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Javanehof The Hummus Chick, was born to Persian parents in the United Arab Emirates. The inspiration to Hummus Chick was to bring Java's Mediterranean memories of delicious recipes to the marketplace.

The Hummus Chick hummus and spices celebrates flavors from different regions in the Mediterranean.

Javaneh is inspired by Mesa Komal's opportunities of working with a community of creators, chefs, and food activists. 

 

LURN + Chef Adan, Zingo Tacos

 
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Los Angeles, California | Leadership for Urban Renewal Network (LURN) is composed of a group of passionate professionals dedicated to supporting sustainable communities by developing solutions to fight poverty, build sustainable economies and resilient communities. 

 
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Formerly known as Tacos Café Tijuana, Zingo Taco is derived from Coatzingo, the name of the town in Puebla, Mexico, where Adan Rodriguez' family is from. 

 

El Pájaro Community Development Corp + Chef Yoli, Yoli's Adobo

 
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Watsonville, California | El Pajaro's mission is to promote equal access to economic opportunity and vision is to transform people’s lives through entrepreneurship.

El Pájaro CDC focuses on developing micro-enterprises and small businesses by providing technical assistance, loan application and packaging,
business plans and business technology services, and marketing and management consulting.

 
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When Yoli was a little girl, her grandmother cooked "Birria" (goat meat) and "Barbacoa" (shredded beef) to many people who came to celebrate Easter in her village, La Sauceda. As Yoli got older, she started developing the love for cooking, began catering and selling in the plazas.

In 2000, Yoli came to the U.S with hopes of one day opening a food business. Inspired by her grandmother's recipes, fifteen years later, Yoli's Adobo brings the unique and authentic flavor of Mexico right to your home.