Weekends With Winter

The Chicken & Waffle Cone Has Arrived in Los Angeles!

in Events, Uncategorized on

What came first, the chicken or the waffle cone? Heck, it doesn’t matter. Carb & Nation is bringing them together for the first west coast appearance of the Chicken and Waffle Cone on Saturday September 27th at Tested.LA from 5-11 p.m. Carb & Nation will start their Saturday night residency at Tested.LA with a special treat for everyone. Chef Kevin and Fata are both creating their own version of a chicken and waffle cone to be served for one-night only.After receiving an overwhelming response for their Indonesian fried chicken during their last pop-up event, they began searching for a unique way to feature the dish. Like a sign sent from the culinary gods, the fried chicken and waffle cone dish – created by Brooklyn Star Restaurant in New York – came into their life through the wonderful world of social media. Now, Carb & Nation is determined to create the west coast version here in Los Angeles.
 
Below are the two versions of the chicken and waffle cone that will be served; Indonesian Chicken & Waffle Cone and an American Style Chicken & Waffle Cone.
chicken waffle cone

American Style – Fried chicken, roasted sweet potatoes, apple coleslaw with lemon-coriander dressing, fig syrup and goat cheese fondue (house made buttery habanero hot sauce is available upon request)

 

 

chicken waffle cone 2

Indonesian Style Chicken & Waffle Cone- Coconut rice, pickle vegetables, Indonesian fried chicken, coconut-kaffir syrup and homemade sambal.​

 

About Carb Nation

carb nation

Fata Wijaya grew up in Indonesia before moving with his family to southern California, where he earned an Associates of Culinary Arts at Le Cordon Bleu. From there, Fata started at Four Seasons Pahui’a Restaurant in  Hualalai, Hawaii.  Fata then worked for Jean Georges Vongerichten at The Mark in New York before taking time to stage in the kitchens of WD50, Le Cirque, and Alinea in Chicago where he continued to develop his knowledge of molecular gastronomy. Fata then returned to New York to work at Nougatine, before getting promoted to thethree-Michelin-starred Jean Georges where he spent almost two years working through the kitchen. Fata returned to Los Angeles where he most recently worked as sous chef at Church & State under Tony Esnault.

Kevin Micheli is a native of Detroit, Michigan.  After receiving a business degree from Western Michigan University, he went on to earn his degree in Culinary Arts at New England Culinary Institute.  Kevin started his career at Cuisine, which was voted Detroit’s best restaurant.  From there, he worked at Michelin-starred restaurants Everest and Crofton on Wells in Chicago, the latter as the Sous Chef. From Chicago, Kevin moved to Seattle where he opened a large hotel-style private residence as Executive Chef.  He most recently worked as Sous Chef at Church and State in Los Angeles under Tony Esnault.

 

About Tested. LA

tested la

Tested.LA is a concept kitchen that allows food entrepreneurs to rent space to grow their food concept. They can choose to be open or closed to the public. Expect to see; a coffee shop, food trucks, caterers cooking away before events, pop-up restaurants, confectioners making candy and more!  They have some “regulars” but their schedule does change and is posted on the Tested.LA Facebook page every week. Of course, Tested.LA  is always looking for talented chefs and concepts for their kitchen.

So Weekender’s, is this something you’d be interested in trying? Are there any other cool concept kitchens out there that you’d like to share? Connect with me in the comments below!

 

Comments

    • It’s such a cool take on the whole chicken and waffles craze. I love when people get creative with food 🙂

    • Thank you Alex “What you talkin bout” Willis!! This def has to be added to your list of things to check out!!

  8. Oh my WORD, this looks AMAZING! I’m glad I haven’t found this in Chicago because my wallet (and tummy) would need forgive me!

    • Of course you can be honest 🙂 I think people in LA are getting really creative with what they offer here because we are so deluded with so many different types of food so chefs are getting really creative.

  18. Um that first one sounds amazing, I want it right now! And I’m also a little sad I missed the opportunity to try this when we were in LA last week! Oh well, we want to go back anyways 😉

  23. I still have not had chicken and waffles but know so many people rave about it. There is a place here that serves brunch with chicken and waffles and always sells out.

  34. Confession: I’ve never had chicken and waffles. And I live in the south. I seriously need to change that. But both of those options that you posted look incredible!

  36. OMGosh. That looks so good. We don’t have any neat things like that, but we did just had a Greek food truck pop up in town and I am dying to try it out. Life in the big city (sarcasm).