Dazzle your tastebuds Sept. 28 at Dining for Dreams
Five women food entrepreneurs will dazzle the tastebuds of a lucky few at September’s Dining For Dreams event.
Twice a year, Local First brings 25 supporters together to enjoy the sweet and savory delights of recent graduates from our Restaurant Startup Boot Camp, Fuerza Local and We Rise entrepreneur development programs.
The fundraiser gives these new chefs and restaurateurs exposure and experience while supporting Local First programs throughout the state.
Thursday, September 28
6:30 - 8:30 p.m.
Local First Community Kitchen, 659 E. Main St., Mesa
$75 per person
See what’s on the menu below!
Appetizer by Rincocito Tapatio
Owner: Claudia Sofia Rodriguez
About me:
Hello, my name is Sofia Rodriguez. It all started when I was 18 years old and I would help my mom sell Mexican food outside of the house every night. That's where my love for cooking began. We have always wanted to open a small restaurant, but it was not possible. One day while I was living in this country, I made some “tortas ahogadas” for my husband's co-workers and they were delighted. It was then that I realized that my dream of opening a restaurant had returned.
I will be serving:
An appetizer of mini "tacos dorados" made with ground beef, sour cream and guacamole.
Find me:
13241 N. 33rd Ave., Phoenix
www.rinconcitotapatioaz.com
www.facebook.com/people/Rinconcito-Tapatio/100061984120156
Drinks by ¡AGUAS!
Owner: Aidée Valenzuela
About me:
My name is Aidée, I'm a third-generation Indigenous Xicana, and I've always had an interest in learning my culture's history, especially its gastronomy. Besides cooking, I like photography, reading, gardening and spending time in nature. I have a 15-year-old daughter who encouraged me to start our business and also helps me in every aspect.
I make traditional Mexican aguas frescas with an emphasis on fresh, seasonal, local and endemic ingredients.
I will be serving:
My Naranjada drink is made of local navel, valencia and blood oranges with lemons and sugar. My Agua de Tuna drink is made fresh with prickly pears and raspberries. Finally, my Agua de Nuez drink is plant-based, made with oat milk and pecans.
Find me:
Main course by Dee’s Kitchen Rendezvous
Owner: Daline Edmond
About me:
My name is Daline Edmond. I was born and raised in Haiti and came here when I was 17 years old. I’m married with 3 beautiful children, and now that I have kids of my own, I started cooking more often and learned different styles of food -- whether it’s Haitian food or other cultures. I enjoy making food more for my hubby, kids, family and friends, and I’m also a YouTube content creator. I’m not a professional chef, but I am a self-taught home cook.
I use Haitian flavors and foods with my own special twist. It’s rare to find good authentic Caribbean food and plate presentations with a high level of professionalism. We are not just a food truck serving food, we serve restaurant-quality style food.
At Dee’s Kitchen Rendezvous, we serve food with love, good customer service, a scrumptious taste that you will remember forever, and delicious food for every mood. Our goal is to have a Haitian restaurant here in Arizona.
I will be serving:
Rice and beans with Haitian legumes is rice cooked with kidney beans and served with vegetable stew, with or without beef.
Find me:
www.instagram.com/deeskitchenrendevous
www.facebook.com/deeskitchen.rendezvous.7
Dessert by Olive and Penelope
Owner: Alison Bunde
About me:
Olive and Penelope brings small-batch confections to customers using local and/or organic ingredients. The company uses the fewest possible ingredients to make confections that finish a delicious meal and moment. With a focus on family, friends and get-togethers, Olive and Penelope provides just what you need to wrap up an event. Dark chocolate toffee, chocolate peppermints and candied pecans are the first items on the menu. As the business grows, so too will the offerings.
After working as a public school teacher for 20 years and raising a family, Alison made a career shift to fulfill a dream and create a company that focuses on simple yet delicious desserts. By building relationships and using local and organic ingredients, Alison works to satisfy each "sweet tooth" with a treat that isn't filled with preservatives or harsh ingredients. You'll find Alison in the kitchen testing new recipes and feeding family and friends, out in nature skiing, hiking, traveling, and swimming in the ocean, in the library or at Changing Hands Bookstore, and behind the computer finding answers to business-related questions.
I will be serving:
Dark chocolate toffee and chocolate peppermints: Olive and Penelope's dark chocolate toffee is made with a few ingredients that ensure a crisp snap without being overly chewy. The ratio of almonds to toffee to chocolate is reminiscent of simpler times, while being refined enough to sit well amongst current dishes and celebrations.
The chocolate peppermints are a light and satisfying way to end a meal. You'll find a creamy peppermint-flavored center combined with a dark chocolate outer layer. Together the chocolate and peppermint provide a familiar, smooth taste that pairs well with coffee, tea or a digestif.
Find me:
Dessert by Muncheese Cake
Owner: Fareedeh Afiune Pompa
About me:
Fareedeh is an enthusiastic entrepreneur working on her own success story. Born in California, with Arab roots and raised in central and northern Mexico, she has now turned her life around to reside in the border desert and one of the warmest cities in the world: Phoenix.
She is the creator and owner of Muncheese Cake, a cheesecake-in-a-jar company inspired by the women in her family and the recipe her mother used to cook and sell while starting her hustling journey.
Fareedeh's goal is to continue learning and leveling up in the entrepreneurial world. Her goal is to be a recognized source for cheesecakes in Phoenix and have Muncheese Cake distributed broadly throughout the community.
I will be serving:
My signature cheesecake mix, layered in an 8-ounce jar, with a crust made from "Galletas María" Mexican cookies, a tiny bit of butter and classic fruit pie fillings, such as cherry and strawberry. Other flavors include Oreos with peanuts and dark chocolate and pineapple with shredded coconut. Muncheese Cake is cooked, not baked, and served cold.
Find me:
To learn more about Local First Arizona’s food programs, or to apply to our Restaurant Startup Boot Camp, visit www.goodfoodfinderaz.com/food-entrepreneurship.
