Ayoma Wilen of Pearl of the Ocean is very mindful of the energy that goes into the preparation of her food. Photo by Chip Scheuer.
Ayoma Wilen felt humbled to be named one of the Best Chefs of 2013 from Best Chefs America. Wilen, the owner of Pearl of the Ocean on Water Street, also beams when she talks about being on the cover of Santa Cruz Weekly’s dining guide.But neither of those stories brought tears to her eyes. That happened when I told her a story I told her about two elderly women who came to our office this year to submit hand-crafted Gold Awards ballots because they didn’t have computers and wanted to vote for her restaurant. “It’s surprising,” Wilen says. “It’s thoughtful generosity. It’s amazing.”
SCW: Why ‘Pearl of the Ocean?’
AYOMA WILEN: Sri Lanka used to be called so many names in ancient times. The Pearl Ocean comes from the first time the sailors came to it in the ocean and thought ‘oh, size of pearl in the ocean!’ It’s a name they used to call it for years.
How do you prepare your kale?
It’s finely shredded kale and shredded coconut. it is sautéed olive oil, mustard and a little onions.”
How about curried chicken?
The recipe comes from my mother. There are so many spices in it—cooking with the lemongrass and the garlic and all the roasted curry powder. You cook it slow. That’s why it’s so tender and absorbs the spices really well.
What’s your favorite farmer’s market?
I really love the Cabrillo College one, but sometimes I go to the downtown one too and the Westside one because I support every place. But mostly I’m supporting every farmer at the Cabrillo College one. I’d rather support everybody—buy carrots and green beans and potato from you and maybe leeks and tomoatoes and cauliflower from you.
It’s cozy in here. Does the kitchen keep it warm?
That’s the energy I created. I believe food also brings energy. I meditate every single day. I cook very happily. If you look at the employees and who they are, they’re very happy souls. I feel energy really well. I don’t care how talented or smart someone is. I want them to [cook] very lovingly. Food is in an energy. To touch my food or be part of this place, I don’t want anyone to come in and cut angry. I don’t want anyone to put anger into my food. This food is to nourish you.
