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Roasted Pinepple, Poblano Peppers, and Tomatillos!
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 ❤︎
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.
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.
Learn more about the breakfast
through our breakfast recap and San Diego Magazine's article!
Breakfast Recap
San Diego Magazine's "5 Things We Learned from San Diego's 'Future of Women' Panel"
Let's stay in touch on social. 
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