BAY OF LEAVES – a kitchen invasion
Starting 6ish nightly from 10-14 July, the XCHC Bar kitchen will be traveling to the Caribbean and taking you with us.

Food from Cuba should be slow to make, from modest ingredients, surrounded by family. Savoury like tostones, frijoles, yuca, mojo or sugar sweet like ron, guayaba & cafe. To be “Criollo” means having the African, Arab, and Iberian mix in with Caribbean influences. Gaby is bringing these tastes of home (which might seem exotic) to you for the first time at XCHC bar. Eat if you’re hungry, happy to share, the winter of a tropical island.

Gaby Montejo is not a chef, but an avid cook with 17 years research into the art/food interface involving people, activities & action. These nights promise a hearty, colourful, & filling meal with no trace of animal or wheat.