April 14, 2025

Welcome to Isang Kusina—One Kitchen

We’re so glad you’re here. Tonight’s dinner is a special one. You’ll be tasting six courses inspired by three chapters of Philippine history—dishes that reflect the diversity of our 7,641 islands.

Each plate has a story behind it. Some come from our research team digging through archives, others from family memories passed down through generations. Our chefs and mixologists came together to bring these stories to life in ways that feel both familiar and fresh.

This event also celebrates Filipino Food Month with the incredible Filipino community here in Las Vegas—now over 200,000 strong. It’s a chance to (re)connect, to share, and to experience something meaningful together.

So sit back, enjoy the food, and let the flavors take you on a journey. We’re honored to share our istorya with you.

  • Tonight, we present a 6-course prix fixe menu crafted by Chefs Cat, Josh, Monique, James, Harold, and Kimmie, and mixology trio, Aria, Cy, and Gary.

    Big thanks to Winnie & Ethel’s, Malory Gott and Chef Aaron for hosting us this evening.

    For you connectivity convenience, please feel free to use the Wi-Fi:
    Name: Winnie and Ethels 5.0
    Password: BREAKFASTFOOD90

  • Prepare for a culinary adventure through three chapters of Philippine history:

    • Introduction

    • Course Service

    • Storyteller & Dish Explanation

    This sequence repeats throughout the evening, offering a dining experience that fully immerses you in the vibrant culture of the southern Philippines.

  • We love bringing people together through food and stories, and tonight is no different. To help spark conversation and connect with those around you, here are a few icebreaker questions to get things started:

    🥥 What’s a dish that reminds you of home?

    🍽️ Have you tried food from the Southern Philippines (Mindanao/Sulu Archipelago)? What are you most excited for tonight? 

    🌏 If you could take a food trip anywhere in the world, where would you go?

    🧳 What’s a family tradition or cultural practice that you cherish?

    🔥 What’s the most memorable meal you’ve ever had and why?

    Feel free to share, listen, and enjoy the evening together—because food always tastes better with good company!

Your Isang Kusina Menu - April 14th

ORIGINS

Welcome to the chapter that takes us back to where it all began—Pre-Colonial Philippines. Before the Spanish arrived, Filipino communities were already trading with neighboring regions and cooking with ingredients that were local, seasonal, and full of flavor. This menu highlights native ingredients like coconut, ginger, and banana, paired with traditional techniques that date back centuries.

Each dish tonight is inspired by the ways our ancestors preserved, prepared, and shared food. Think pit-roasting, fermenting, smoking, and slow cooking—all done without the modern tools we rely on today. It’s simple, but never basic. Every bite offers a glimpse into the creativity and resourcefulness of early Filipino cooking.

Our menu was developed by Chef Cat Carlucci and the Istorya kitchen team, with historical research shared by Felice Prudente Sta. Maria. It’s our way of honoring the roots of Filipino cuisine, while giving it new life for today’s table.

BINONDO

This chapter is inspired by Binondo—recognized as the oldest Chinatown in the world, right in the heart of Manila. Since the 9th century, Chinese traders have influenced the way Filipinos eat, introducing new ingredients, cooking styles, and flavors that are now considered staples.

Binondo became a melting pot of cultures when the Spanish officially established it as a settlement for Chinese immigrants in 1594. Over time, Filipino and Chinese traditions blended in unexpected and delicious ways. From noodle dishes to rich broths and sticky rice snacks, you’ll notice traces of this shared heritage throughout tonight’s menu.

The dishes were created by Chef Cat and the Istorya team, with stories drawn from our founder Walbert Castillo and insights from historians like Meah Ang See, Anson Yu, Ivan Dy, and Felice Sta. Maria. It’s a culinary nod to the Tsinoy (Chinese-Filipino) community and their lasting impact on Philippine food culture.

SULU

Sulu takes us to the southernmost region of the Philippines, home to the country’s first Islamic state. This chapter highlights the Tausug people, whose name roughly translates to “people of the current,” and whose food reflects the deep maritime and spice trade history of the region.

Islam first arrived in the Philippines through Muslim traders in the 14th century, with the Sultanate of Sulu formally established in 1450. Dishes from this region often feature bold spices, layered flavors, and ingredients like turmeric, burnt coconut, and native chilies—reflecting centuries of trade across Southeast Asia.

We chose this chapter name with guidance from members of the Muslim Filipino community, and developed the menu in collaboration with historians and cultural advisors. Tonight’s menu offers a window into a lesser-known but foundational part of Philippine history, with dishes that are diverse, aromatic, and full of story.

About the Chefs & Mixologists

Catherine Carlucci, Istorya | Course 1

Chef Cat has 10+ years of experience in the culinary world, having cooked in Napa, Oakland, and Las Vegas. Carluccistarted her journey in exploring modern Filipino cuisine by organizing Filipino pop-ups in the Bay Area. With her extensive knowledge and culinary skill set, Carlucci ventured out of northern California and landed in Las Vegas, where she served as the Executive Sous Chef at Cosmopolitan's Momofuku. 

Carlucci is the Executive Chef of Istorya, a Las Vegas pop-up restaurant that serves cuisine inspired by Philippine history. Cat's culinary direction brought the first Filipino Night Market in Las Vegas and 15+ pop-up dinners celebrating Pre-Colonial, Chinese Filipino, and Muslim Filipino, which resulted in winning the Best Pop-Up Restaurant by The Las Vegas Weekly. 

Follow @catcarluci and @istoryalv

Josh Espinosa, Sampa | Course 2

Chef Josh, owner of Sampa, artistically combines tradition and innovation in his culinary creations. Before founding Sampa, he honed his skills at renowned establishments like The Resort at Pelican Hill, Din Tai Fung, AnQi, and Crustacean Beverly Hills. Before stepping into the kitchen, he was a former b-boy and dancer on Kaba Modern, an OC-based dance team.

Follow @joshm3lo and @sampa.la

Monique Feybesse, Tarts de Feybesse | Course 3

A San Francisco native and Filipino American chef, Monique Feybesse has worked her way up in some of the best restaurants in the world located in SF Bay Area, Copenhagen, Paris, and New York. After moving back to the Bay Area to start her family in 2016, Monique became Chef de Cuisine of Cavallo Point’s Murray Circle restaurant later running the culinary program at Robert Sinskey Vineyards.

Monique was also featured in Bravo’s Top Chef Season 19 as one of the cheftestants in 2022 and later appeared on the Food Network on Battle of the Decades where she won her episode. She is now focusing on building the brand of Tarts de Feybesse, a modern pastry shop that focuses on French rooted pastries with high technique and vision along with private events curated to her style of Filipino heritage and European technique. Monique has recently been nominated as a semifinalist of the James Beard Awards 2025 for the category of “Outstanding Pastry Chef or Baker.”

Follow @moniquefeybesse and @tartsdefeybesse

James Bailey, Momofuku | Course 4

Born in Guam and raised between San Diego and Las Vegas, chef James Bailey boasts experience at renowned establishments like Bouchon LV (Thomas Keller), Carbone LV (Mario Carbone), and Noma 2.0 in Copenhagen (Rene Redzepi.) Bailey is also an alumnus of the Environment & Sustainability program at MAD Academy (the non-profit from Rene Redzepi and his team at Noma). Starting at Momofuku Las Vegas as a butcher in 2019, he rose through the ranks as a line cook, sous chef, chef de cuisine, and now executive chef, adding his own creativity and expertise to the iconic Momofuku name in the dynamic culinary scene of Las Vegas - recently landing the restaurant a spot in Las Vegas Review Journal’s Top 100 Restaurants.

Follow @jaemsrainier and @momofukulasvegas

Harold Villarosa, OKO | Course 5

Harold Villarosa, the Executive Chef and Founding Partner at Oko in Austin, Texas, is shaping a legacy rooted in resilience and culinary excellence. Born in Mandurriao, Iloilo City, and raised in the Bronx, his journey reflects a powerful narrative of rising from humble beginnings to global recognition. Once an orphan from the Philippines to working at McDonald’s on Manhattan’s 34th street, Harold transformed his life through grit and determination, gaining experience at Michelin-starred establishments and training at the renowned NOMA. His unique fusion of Filipino flavors with New York energy has earned him acclaim, from being named NY1’s New Yorker of the Week to starring in VICE's 'Munchies' and Food Network’s BBQ Brawl.

Harold’s mission extends beyond the kitchen—his collaborations with Bon Appétit and McDonald's highlight his creative versatility, while his mentorship of young culinary talents underscores his dedication to giving back. Now at Oko, Harold continues to elevate Filipino cuisine, blending tradition with bold innovation, and building a legacy that inspires future generations.

Follow @chefharoldvillarosa and @oko.atx

Kimmie Mcintosh, MILKFISH Bakeshop | Course 6

Kimmie McIntosh is the chef and co-owner of MILKFISH Bakeshop, a Filipino-inspired pop-up bakery in Las Vegas. What began as a pandemic bake sale with her husband Josh through Bakers Against Racism evolved into a beloved community brand, raising over $17,000 for local nonprofits.

In 2022, they launched MILKFISH at Vegas Test Kitchen and have since hosted pop-ups, community markets, and events across the city. In 2024, they were named James Beard semifinalists for Outstanding Pastry Chef and Baker. When she’s not baking, Kimmie enjoys working out and spending time with her kids, Leia and Cooper.

Follow @kimmie_laughs and @milkfish.bakeshop

Cy Yamat, Istorya

Cy is a first-generation Filipino American born in the Philippines, where his connection to heritage began in the kitchen. Raised on Kapampangan recipes from his mom and grandmother, food became his most meaningful link to home.

Now a full-time team member at Momofuku Vegas, Cy channels that same depth into mixology, crafting cocktails rooted in memory and culture. For Isang Kusina, he leads the Origins chapter with a drink inspired by pre-colonial ingredients native to the Philippines.

Follow @milkxcereal and @istoryalv

Aria Mathar, Istorya

Aria has been with Istorya since day one—our very first pop-up at Larrea—and has since crafted cocktails for over 15 events. Whether behind the bar or batching offsite, her dedication to the experience runs deep. Born in India and raised in West Virginia, Aria now calls Las Vegas home. She began her career as a Data Analyst at UFC and currently works full-time at The George in Durango.

Follow @ariamathar and @istoryalv

Gary Brooks, Barrel & Bacon

With over 20 years in the hospitality industry, Gary Brooks started his career in Seattle before making a name for himself in Los Angeles, where he helped open some of the city’s top restaurants and bars. After years of success, he returned to his hometown to open Barrel & Bacon in June 2024 bringing his expertise to his own restaurant.

Specializing in mixology, Gary is known for crafting innovative, well-balanced cocktails. Barrel & Bacon reflects his passion for hospitality, featuring a menu with a Filipino twist inspired by his wife, Roxanne, and his mothers-in-law who own Las Vegas’ Truffles N Bacon cafe.  

Follow @vendetta_black and @barrelandbacon