Community News

Rooted in Flavor Culinary Series Served Generous Portions of Asian American Cuisine

 

by: Dan Pittman
Published: March 2, 2026

 

IRVINE...Delicious Asian American-inspired food as well as food for thought were on the menu at the first Rooted in Flavor Culinary Series event recently presented by the Asian American Museum at Great Park.

 

More than 40 guests gathered at Toast Kitchen & Bakery in Tustin, California for the inaugural event in the museum’s Rooted in Flavor Culinary Series that is designed to provide a cultural learning experience that explores Asian American history, identity, and community through food.  Additional culinary events are planned for later this year.

Executive Director, Jack Toan addresses the guests

 

“We were delighted to have our guests gather around the table with us to honor the roots, journeys, and evolving flavors of Asian American cuisine,” said the museum’s Executive Director, Jack Toan.

The featured chef collaborators included Shachi Mehra of Adya, Tarit Tanjasiri of Crema Café and Artisan by 7 Leaves and Crema Bakery, Rich Mead of Farmhouse at Roger’s Gardens, Dean Kim of OC Baking Company, Vernonica  Kim Reyes of The Ecology Center, Lan Phan Zentil of Jade Tiger Tea, and Troy Hashimoto of Branded by Compassion.  Callaway Winery winemaker Giovani Verdejo rounded out the group.

The event also provided a forum for a thought-provoking discussion about the Asian American community and food led by Dr. Judy Tzu-Chun Wu, who is an activist, historian, and Asian American Studies professor at the University of California, Irvine, where she also serves as the associate dean for the School of Humanities.

Wells Fargo sponsored the event, with wine provided by Callaway and the venue provided by Toast Kitchen & Bakery. Photos:DanPittman