From São Paulo to Indio
Hermosa Beach’s Silvio’s Brazilian BBQ takes on the wired masses at Coachella for the fifth year. A glimpse into the little-known world of food vending at the biggest festival in the country Chef Dion and David, Silvio’s Brazilian BBQ’s crewmembers, grill through a batch of Silvio’s signature “golden chicken” at the first weekend of Coachella Valley Music and Arts Festival. Photos We’re moving eastbound on the I-10 at a modest speed of some 60 miles per hour early Thursday afternoon. Behind the wheel is Doug Howarth, the 41-year-old co-owner and manager of Silvio’s Brazilian BBQ restaurant on the Hermosa Beach Pier Plaza. He’s chewing on sunflower seeds and effortlessly navigating his old school ‘88 RV, which he says he snagged last year for $6,000. Just as some 80,000 others from around the world, we’re headed to the first weekend of the Coachella Valley Music and Arts Festival at the Empire Polo Club in Indio, about 150 miles east of Hermosa. “Silvio used to come out with us to Coachella,” the New York native says, explaining that the business’ namesake and Brazilian co-owner, Silvio Correa, is staying put this year. “But if I’m gone, he’s the manager who covers the restaurant…
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