Seven renowned chefs gathered at the Keep Memory Alive Event Center on May 22, 2026. The event, called Isang Kusina, celebrated Asian American and Pacific Islander (AAPI) Heritage Month.
The pop-up dinner explored the history of Filipino food in America. It traced the cuisine from the 1587 landing in Morro Bay to modern kitchens.
Walbert Castillo founded Istorya, the group behind the event. Mama Sita’s served as the lead sponsor for the dinner.
“For generations, Mama Sita’s has been the true taste of home for Filipinos everywhere,” Castillo said.
Special guest speaker Cecilia Pacheco Morais attended the event. She is the granddaughter of Teresita “Mama Sita” Reyes.
“Filipino cuisine is more than food: it is memory, family, history, and home,” Morais said.
Chefs used local ingredients combined with Philippine artisanal products. These included Mama Sita’s vinegars, hot sauces, and heritage grains.
Chef Dio Buan of Las Vegas opened the meal. He served a Bibingka Blini and a Foie Gras Tartlet with jackfruit flakes.
Chef Patrice Cleary from Washington, D.C., prepared Maryland blue crab in a Ginataang Alimasag. Seattle’s Chef Aaron Verzosa served handmade Miki Noodles with lion’s mane mushrooms.
Chef Cristina Quackenbush of New Orleans combined Creole and Filipino roots. She created a Lakbay Gumbo spiked with spicy Labuyo sauce.
Los Angeles chef Lord Maynard Llera served grilled venison with a huckleberry adobo gastrique. The dinner concluded with a collaborative halo-halo dessert.
The evening featured cultural music and performances. Organizers said the event represented one shared heritage through a single kitchen.
