Today we’d like to introduce you to Amanecer Eizner.
Hi Amanecer, so excited to have you on the platform. So, before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
I was born and raised at the Esalen Institute in Big Sur with chosen family who inspired me to learn about food from start to finish. There was a farm and garden on property that provided much of the fresh produce for the three meals that were prepared in the large kitchen each day. It was important to the community members and my family that, as part of the retreat center, my biological brother, as well as our chosen brothers and sisters, lent a hand in the kitchen.
We were taught to bake, prepare fresh salads and sides for the meals, wash dishes, and be part of the experience of food curation. This profound community experience, coupled with a truly vibrant Argentine family presence of meal planning, slow food, cultural prevalence, and using the garden at my childhood home to set the tone for what was going to be on the table, set a standard of love for food, love for family, love for community, and deep care for culture that I vowed to bring into my someday livelihood. I knew I would one day prepare food that stood for all of those things.
I finished Cal Poly with a degree in hospitality and tourism. I left my restaurant job and created my own business making jewelry and clothing. This self-employed lifestyle freed up time and space to travel a little, and in June of 2018, my love and I took a trip to Sayulita, Mexico, where we tried our first-ever blue corn waffle! We loved blue corn and often made hand-pressed tortillas prior to this trip, but our experience at the Blue Corn Mama Cafe changed our lives. We subscribed to a gluten-free lifestyle back home, and so we decided to bring 15 lbs of blue corn masa back to the US in our suitcases in an effort to put our very own gluten-free version of a blue corn waffle to the test! I had been making superfood smoothie bowls for roommates and community members for years prior, so when the opportunity to rent a small kitchen space arose, I merged the idea of gluten-free blue corn waffles and superfood smoothies and created the Hidden Kitchen!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Business ownership is never a full, smooth road. There was so much learning, failing, systemizing, re-systemizing, people transitioning out of the restaurant (restaurants can be very transient), attachments, letting go, stress, all the things!
Something that I look back on with pride is knowing that when you love something and you are committed to it, perseverance, patience, hard conversation, agreement, and so many other human being training elements are required to make it work. Hidden Kitchen has always been a big yes for me and I was willing to do what it took to continue it. Some people tell me that Hidden Kitchen is me, and that’s what I want for everyone in this life — to feel so purposeful that instead of work, you have a livelihood. Where you can earnestly stand behind the work that you do and feel proud of it!
Alright, so let’s switch gears a bit and talk business. What should we know?
We are a 100% gluten-free and organic restaurant featuring breakfast and lunch with occasional special events and community nights during the warmer season.
Hidden Kitchen specializes in Blue Corn Waffles, a type of waffle that can only be found at the Hidden Kitchen. This blue corn waffle base is topped with high-quality ingredients that can be both savory or sweet. We also offer hand-pressed blue corn tortillas that we fill with crunchy slaw, meats, and vegetables, homemade salsas, and our famous HK sauce!
We offer 100% vegan smoothies that we call “nice cream,” as they are thick and overflowing and are most often eaten with a spoon.
There are two towns where you can find us. Our original location is down a little alley (hidden) in Cambria. Our mother ship is located a few miles down in the town of Cayucos, directly next to the Pacific Ocean!
We are the only 100% gluten free restaurant in the area and one of the only organic ones as well. We are extremely proud of our one-of-a-kind fare — we stand strongly behind the idea of slow food. Each menu item is made entirely from scratch with love and care!
We also have an amazing retail selection in our Cayucos location that features local and sustainable goods made by small businesses from all over California! We host maker’s markets and events and truly identify as a community space where people can come to feel welcomed by staff, by others sharing dining experiences, and within the realm of food offerings as well!
Can you share something surprising about yourself?
My mother curated and managed the Esalen Institute bookstore from its foundation, and because I was raised within that environment, my love for books, hand-crafted goods, and other products have led to a huge dream of Hidden Kitchen expanding into a larger space with opportunities for something similar.
My dream is to re-create an accessible Esalen with all the people I grew up with to bring in a way that is supportive to the community, families, travelers, etc., and to offer workshops, food experiences, conversation, and beauty!
Contact Info:
- Website: www.hiddenkitchencalifornia.com
- Instagram: hiddenkitchencalifornia
Image Credits
Tawnya Malia Photography
Mady Mae Photography
