MAIS MEZCAL MOLE
For our very first dinner series Zhorigo invited Jorge “Mole” Leon (working at Pujol in Mexico City) and mezcal producer Carlos Moreno from Mezcal Koch in Oaxaca. Creating amazing mezcal cocktail, Alexandra Parcau from Art Cocktail Club in Paris joined our team.
Together with 3 different restaurants (Trube Zollikon, Bauernschänke and Gamper) chef Olivier Bur and the team created unique evenings. Each dinner highlighted Mexican produce and the 3 star ingredients; mais, mezcal and mole.
Pictures by Pascal Grob for Gault Millau Schweiz / Züri isst
Read the article «Zhorigo»: Mexikanische Weltklassen by clicking on any picture
ZHORiGO X CASA QUIEN
Pictures by ELISA BERGEL MELO
In collaboration with Casa Quien and Estudio dos Gardenias in Santo Domingo,
Zhorigo brought a piece of Switzerland across the Atlantic.
For one special evening we held a dinner and conversation about diversity, origins and produce
in the heart of the Colonial city in the capital of Dominican Republic.
ZHORiGO X JELMOLI
Pictures by Pascal Grob
In collaboration with Jelmoli Food Market, Zhorigo held a workshop discovering the origins of the Peruvian kitchen. The cooking class was followed by a 4 course dinner paired with lovely Pisco Sours made by Barrancos Chef de Bar.
The night was hosted by chef Luis Carlos Ventocilla from Gaston Acurio's "Manko" in Paris alongside the Zürich based chef Olivier Bur and "La Peruana Pisco" that makes handcrafted Nikkei Pisco, supporting small independent grape growers.