Kogi/Chego/A-Frame/Sunny Spot chef Roy Choi on his Cubano sandwich served at Sunny Spot: “It’s just filled with layers...It’s like when you get stoned, sometimes things go into different worlds and fabrics and textures. It’s a little crispy, then it’s spicy and warm and soothing. It helps me bring in a whole pantry of ingredients that as a chef I may have considered not good enough. Using [classical] techniques but then balancing it with straight French’s yellow mustard, or bringing in some ghettos--- that you pull from your cupboard.” [Daily Beast]
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