What do great food and microfinance have in common? Before last night I would have said: “not much.” But after attending Opportunity Fund’s A Taste of Microfinance event, I think I found the answer. Given the right mix of ingredients, both microfinance and food can have a big impact.
Below are six local chef-entrepreneurs who added a little microfinance to the mix and created a true recipe for success.
Onigilly, a traditional Japanese food served up by a company of the same name is taking San Francisco by storm. These rice packed balls of joy are just too good to pass up.
Hummus is nothing new to San Francisco, but Donna Sky of Love & Hummus has truly perfected the art of crafting delicious appetizers. A little love can go a long way in distinguishing a truly great product from everything else.
There is a big difference between imitations and the real thing. After one taste of Eji’s enjera rolls I knew that this Ethiopian food was not only delicious, but the real deal.
As I walked up to the La Luna table I noticed a man staring at a tower of cupcakes. When asked if he was standing in line, he responded, “I am not sure, this will be my fourth cupcake of the night and I just don’t know if I should do it.” Truth be told, La Luna cupcakes are almost too good.
Tamales are one of my favorite Mexican dishes, and these were among the best I have ever tried. It’s a good thing Alicia doesn’t have a food cart outside of our office, because if she did, I would run out of my weekly lunch money on Monday.
El Buen Comer makes great Mexican food. Sure, there is a lot of competition out there, but this is certainly an authentic eatery worth checking out.
Congratulations to Opportunity Fund for hosting a great event and thank you to all the chef-entrepreneurs who ensured I went home feeling full and happy.