Edible Magazine San Luis Obispo recently announced the headliners for its 2023 ‘Use My Kitchen, Tell Your Story’ dinner series, in partnership with Travel Paso. The event is set to take place in the Paso Robles region, and it will feature area restaurants and individuals offering the use of their kitchens to chefs who have immigrated to the United States. These chefs will share their stories with dinner guests through the dishes served, using food as a tool to find common ground and foster understanding.
This year’s featured chefs include Emily Lim, Singapore born and bred and now residing and cooking in San Francisco; Pablo Lamon from Argentina who runs his business in Miami and consults in Turks and Caicos, and widely known for his time on Bravo’s Top Chef; and Helen Abraha, a local favorite who immigrated from Ethiopia and now owns food popup Ebony.
“We are excited to again bring to San Luis Obispo County three distinct and intimate dinners highlighting cuisine from around the world, and giving guests the opportunity to enjoy an evening of storytelling and diverse menus curated by such talented chefs – tasting the foods that have shaped their lives,” said Gail Cayetano Classick, Publisher of Edible Magazine San Luis Obispo.
Chef Pablo Lamon, Chef and Owner of Lamon Culinary Group, expressed his excitement about the upcoming event. He said, “I’ll be cooking my vision of a modern approach to Argentine cuisine. Argentina is all about fun, passion and eating, so guests can expect that out of this very special menu – I know it is very special to me.”
This is the second year running for the ‘Use My Kitchen, Tell Your Story’ dinner series. In a new partnership with Travel Paso, all dinners in 2023 will take place in the Paso Robles region, at Thomas Hill Organics, Hartley Farms and The Frunchroom, slated to open this summer. Dinners will run from August through October welcoming guests from throughout California, and are event produced by Amanda Holder Events and culinary produced by Chef Rachel Ponce. Wine pairings for the series are provided by ONX Wines, Brecon Estate Wines, and Law Estate Wines, hospitality service by Criu Hospitality and visual design by Medina Light Show Designs.
Edible Magazine San Luis Obispo is a seasonal print magazine published four times a year showcasing the food and drink stories of the Central Coast. It is one of over 80 Edible publications across North America and a proud winner of the prestigious James Beard Foundation Award in Journalism.