The Incredible Edibles at L.A. Weekly's Coachella House

The Incredible Edibles at L.A. Weekly's Coachella House

The L.A. Weekly Coachella House at the Korakia Pensione in Palm Springs brought together three diverse chefs for three days last weekend for a continuous feast that included four bars, a Ciroc bar and candy station as well as other edibles of all kinds.

Local chef Daniel Villanueva from Daniel's Table in Cathedral City served up his famous Icelandic smoked salmon salad and eggs with duck for the recovery brunch on Sunday, and chef Mikail Sayeed offered stuffed braised mushroom and chicken tacos for the pre-party kickoff.

Saline chef Leo Bangarra from the Hotel Joaquin in Laguna Beach brought an overflowing feast of sea bass with forbidden rice in coconut broth and artichokes with tomato jam on black toast.

The exclusive weekend also included a Ciroc pool party decorated with 200 watermelons to celebrate its melon vodka, hosted by Ashley Simpson and Evan Ross, along with gifting suites and IV hydration stations.

Get the full tour here:


The L.A. Weekly Coachella House at the Korakia Pensione in Palm Springs brought together three diverse chefs for three days last weekend for a continuous feast that included four bars, a Ciroc bar and candy station as well as other edibles of all kinds.

Local chef Daniel Villanueva from Daniel's Table in Cathedral City served up his famous Icelandic smoked salmon salad and eggs with duck for the recovery brunch on Sunday, and chef Mikail Sayeed offered stuffed braised mushroom and chicken tacos for the pre-party kickoff.

Saline chef Leo Bangarra from the Hotel Joaquin in Laguna Beach brought an overflowing feast of sea bass with forbidden rice in coconut broth and artichokes with tomato jam on black toast.

The exclusive weekend also included a Ciroc pool party decorated with 200 watermelons to celebrate its melon vodka, hosted by Ashley Simpson and Evan Ross, along with gifting suites and IV hydration stations.

Get the full tour here:

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