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Roasted Pinepple, Poblano Peppers, and Tomatillos!
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Last February, we launched Future of Women Breakfasts to elevate and celebrate women’s voices. Eleven months, nine breakfasts, 3 countries, and 500+ women later, we are so grateful to the incredible chefs, speakers, and attendees who have brought the dream to life. It's always a privilege and pleasure to bring together incredible women ❤︎
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On Monday, we hosted a breakfast in collaboration with
Chef Claudette Zepeda-Wilkins,
a chef praised by Esquire, Food & Wine, and Bon Appétit
for her her delicious and unique dishes.
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Seventy-five women from across San Diego joined us for conversation with women who are shifting food culture to one that celebrates diversity, local ingredients, and the environment. Chef Zepeda-Wilkins treated us to some of her favorite dishes, including Arroz con Leche Crepes, Huevos Suizos with tomatillos, Tamales de Rajas with poblano peppers, and Roasted Pineapple and Chia Yogurt.
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Learn more about the breakfast
through our breakfast recap and San Diego Magazine's article!
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Let's stay in touch on social.
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