‘Use My Kitchen, Tell Your Story’ Series Inspires
Story by Aja Goare
Photography by Richard Fusillo
A partnership between San Luis Obispo County restaurants, wineries and individuals with guest chefs from around the world brought to the area a series of dinners that offered a window into another culture, a different perspective and a new world. Use My Kitchen, Tell Your Story was dreamed up by Edible San Luis Obispo Publisher Gail Cayetano Classick, who wanted to introduce her community to a unique dining experience.
“Having this dinner series come to fruition has truly been a dream come true,” Gails say. “Seeing chefs and restaurateurs host these dinners and so openly tell their stories is truly inspirational – as a first generation Filipino-American, I know being open about cultural identity is not always welcomed – and the fact that these hosts came and shared their food, history and experiences without holding back, and without any hesitation, was just so beautiful.”
Three separate events featured chefs Byron Gomez from Costa Rica, Azalina Eusope from Malaysia and Relly Estrella from the Philippines. Chef Byron’s dinner was held at Niner Estate Wines, Chef Azalina prepared dinner at Windrose Farm and Chef Relly served his meal at Della’s.
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Born in Costa Rica and raised in New York, Chef Byron was most recently the Executive Chef of Supper Club 7908 in Aspen, CO and the first known DACA (Deferred Action for Childhood Arrivals) recipient to be featured on Bravo’s Top Chef.
“Being in a wine terroir like Paso Robles was stepping into tradition and culture,” Byron shares. “Never in my mind would I have thought that my upbringing and Costa Rican gastronomy would be able to be highlighted in such an environment. To have had the opportunity to tell my story and educate guests with ingredients not found in Paso Robles was one of the best cooking experiences I’ve had. Education through wine and food is deeply impactful. No one can deny this.”
A fifth-generation Malaysian steed food vendor from Penang, Chef Azalina moved to San Francisco over a decade ago. Her namesake restaurant will open in the Tenderloin District this fall. Her daughter assisted as sous chef, serving
After immigrating to the United States from the Philippines at the age of 30, Chef Relly worked his way up developing franchises before making the leap to open his own casual Filipino restaurant Food Trip in Santa Barbara County.
“Leading this dinner has encouraged me to move forward, because food served with passion and pride can bridge cultural differences,” explains Relly. “And can create new friends and family. The guests at our dinner reminded me of how I felt when I decided USA will be my new home: welcomed, supported and empowered.”
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For Gail and the many guests who sold out each dinner, the events were an opportunity to learn about the identity and personal journey of each chef. The stories shared through food sparked thoughtful discussions among guests and the chefs.
“Walking around the dinners, I heard many conversations among dinner guests about the foods that they grew up with, or foods they’ve tried in the past that they remembered after tasting the evening’s dishes,” recalls Gail. “The dinner guests would reminisce about their upbringing, or their travels, with other attendees who they just met that evening. How great is that?! To hear people sharing these personal experiences with new friends, was an unintended result that was so powerful. I am grateful that these dinners opened up these lines of communication.”
Though it’s unclear if the dinner series will continue in 2023, there certainly was an interest in continuing to bring guest chefs to SLO County to foster connection through cuisine. The EdibleSLO team would like to thank the chefs, who asked for nothing but the opportunity to tell their stories, the venues, Chef Rachel Ponce and her team, event coordination by Amanda Holder Events, graphic design by Anna Takahashi and Honey Jo Creative Co., gifts by Harvestly, photography by Richard Fusillo and videography by Heraldo Creative Studio.
