Where ideas meet and connections grow.

Welcome Bay Area Event and Marketing Leaders…

RSVP Now
Join us for an evening of sharing ideas, building relationships, and exchanging perspectives.
When & Where

Wednesday, July 8, 2026

6–9 PM

CHIEF Clubhouse SF

735 Montgomery Street, San Francisco

What

Chef Crystal Wahpepah, a James Beard Finalist from Wahpepeah Kitchen will prepare the food and provide an in-person storytelling session to include:

  • Personal stories and insights on Native American cuisine and culture, and her experience as an Indigenous Chef and culinary entrepreneur
  • 20 to 30-minute audience Q&A

View the Menu

Words from Chef Wahpepah

Thank you for inviting me to your gathering. My team and I look forward on presenting you with a nourishing meal along with my words.

I want to highlight our most favorite client items in house and catering items to the menu, ranging from gluten free, both vegan and vegetarian options and our most popular protein item.

All items presented are Native American produced from the Cheyenne River Bison to the Ute Tribe + Red Lake Tribe sourced ingredients along with our Kickapoo Tribe corn and beans. We also source directly from Cultural Conservancy (Sebastopol, CA) farms and involve lots of locally sourced items here in the Bay.

Traditional Hand Harvested Wild Rice Fritter

(GF/VG/V)

Lightly crispy fritters with mixture of Red Lake Nation hand harvested wild rice, zucchini, apples, cranberries topped with pepita crema (pumpkin seed sauce)

Smoked Hibiscus Taquitos

(GF/VG/V)

Crispy handrolled taquitos smoked with hibiscus, sweet & white potatoes mixture, sided with salsa verde + blueberry pico

Bison Warrior Wraps (served in cut halves)

Cheyenne River Bison Steak, wrapped in our handmade flour tortilla, lettuce, tomatoes, avocado, anaheim pepper (not spicy), purple onions and sided with salsa verde.

Sumac Trout

Prepared with a blend of seasonings such as sea salt, ground sumac, olive oil/butter, and lemons.

Three Sisters Veggie Salad

(GF/VG/V)

A blend of squash, tepary beans, corn, purple onions, quinoa, roasted seasonal greens, seasonal fruit lightly tossed in our maple olive and chili oil, edible flowers

Wild Berry Vanilla Chia Seed Pudding Cups

(GF/VG/V)

Mixture of strawberries, blueberries, raspberries and blackberries topped with our housemade vanilla chia seed pudding and non-tree nut mix, edible flowers (seed type: pepita/pumpkin seeds, popped amaranth)

Gigi Gleason of Cork-Collective will curate wine and beverage pairings inspired by the evening’s culinary experience.

RSVP

Can’t make it this time? Get on the list for next time