 come from and how important that how important it is to keep our culture and stay true, you know, to our culture and what we're doing out here. These dishes tell a story. General manager Sean Kamacho and chef Sean Napati provided San Francisco with one of the first tomorrow menus in history. Their restaurant, Purbezu, closed down after four years in the mission due to the city's high rent. The main bulk of it is going to be doing pop-ups to kind of share the stories and try to keep this tomorrow movement alive out here. They're still turning up the heat in the kitchen though through pop-up events and catering like this one at the Jewish Community Center of San Francisco. The event called the Tomorrow Table is part of their foodway series. The two tomorrow business partners and chefs want to bring a part of their native Guam to the San Francisco Bay Area. They hope their dishes provide a familiar taste of the past for those native to the Pacific Islands of Guam and the Northern Marianas. And for those whose first time it is to try Guamanian cuisine, something new for their palate to embrace. Where it's very distinct, it's got a rich culture, it's got flavors that you never had, it's bold, it's interesting. Chicken kalguin, red rice and finna deni all grace the packed venues tables. The chefs brought Chamorro favorites and new twists to traditional dishes and their nine course meal. Especially cooking Chamorro food, it's hard to compare it to another culture or another island. But I don't know, it's just Chamorro food. It can't be, it's hard to compare and describe. The event also featured members of Independent Guahan, an organization advocating for Guam's independence from the United States, who touched on how food is part of the political table as well. So it's really exciting for me to be in this space that's been created for us to kind of find our way back home through the food that we're eating because that food carries so many stories of who we are. Thamas, Mnglonia for CalTV News.