A Taste of Creole Culture in Wine Country

By Courtney Guntz-Summers

In the kitchen, onions, bell peppers and celery are “The Holy Trinity” of Creole cuisine. These three ingredients are at the beginning of every recipe, bringing people together and strengthening community.

When I accepted the offer to start the Silver Oak Apprenticeship Program in 2022, it was a complete shift in my life. I was excited for the opportunity, but I was also aware of the people and culture that I was leaving behind. Determined to stay true to my authentic self in new surroundings, I embraced the move.

Luckily, Silver Oak has company culture like no other. I’ve found it easy to celebrate my own. On my first day with the marketing team, I expressed interest in celebrating Fat Tuesday.

In my family, Mardi Gras is a tradition that begins when you can stand up straight and catch your own beads. My grandfather and his siblings were born between New Orleans and Baton Rouge, so the state of Louisiana is a second home for me. Many summer vacations, reunions and Mardi Gras celebrations were spent here.

To me, culture doesn’t belong in one space. Culture is everywhere you take yourself. When you grow up with certain traditions, they don’t stay where you were raised. They move where you move.

By lunch time, I was put in touch with the administration team that coordinates the monthly facility lunches. Like my family, Silver Oak also gathers everyone together for a meal and great connection.  I was so excited to share a part of my own traditions, including my grandfather’s gumbo recipe.

The night before the facility lunch, I prepped with music playing on high. Gumbo in my family takes a whole day, so I had to start early, making my roux and chopping vegetables. I could hear my granddad: “The most important rule for roux is to not burn the roux!” Once I achieve that beautiful chocolate color, I felt like I made my ancestors proud.

Thank you for the opportunity to share, Silver Oak. This will always be a favorite memory.