Our events feature established female stars of Houston's food and beverage industry as well as up-and-coming cooks providing mentorship for tomorrow's culinary leadership and uniting all in the name of women's health.
I'll Have What She's Having Benefit Dinner
I’ll Have What She’s Having is a gala event bringing together an all-female cast of veteran chefs, up-and-coming culinarians and beloved industry professionals to create an unprecedented dining experience in Houston. This event will raise funds in support of women’s healthcare with a goal of $1 million and aims to spur the conversation beyond Houston and the entire Gulf Coast region.
Stay tuned for details on the inaugural I’ll Have What She’s Having Fundraiser in the spring of 2018, benefiting Planned Parenthood Gulf Coast, a long-term champion for women's health, offering legal and safe abortion, cancer screenings, testing for sexually transmitted diseases, birth control, and education - all the things that prevent unwanted pregnancy and keep people healthy. Many of our participants are past or current patients of PPGC, an essential primary care provider for employees in the restaurant business across the Bayou City.
Episode 5: Dropping Some Science | Sunday, January 14th, 11 am
Please join us for a three course brunch at Paulie's Restaurant featuring Chefs Patti Burdette, Jody Stevens and Monica Pope with the cocktail stylings of Laurie Harvey and Kris Sowell. 100% of profits will be used to fund teen sexual education programs at Planned Parenthood Gulf Coast.
Meet our participants:
Chef Patricia Burdette learned the art of cooking as an expression of love of family from her grandmother, a matriarch who prepared feasts for gatherings of relatives on major holidays, and asked a very young Patricia to take on this responsibility and privilege when she passed away. Her family recognized her talent and encouraged her to attend culinary school. After graduating from Le Notre in 2009, Chef Burdette worked in the kitchens at Benjy's, Mr Peeples, and Crescent Moon Wine Bar before rising to the second-in-command position at Holley's. The desire to serve as a role model and to create a better world for her young daughters underlies Chef Burdette's passion for I'll Have What She's Having.
Chef Jody Stevens began her career as an Air Defense Controller during Desert Storm, followed by a successful career in Finance. In the last 10 years, Chef Jody Stevens has harnessed a soldier's determination to her childhood passion for cooking to create Houston's most unique cake shop. Fans of the organic, gluten and even egg and dairy-free baked jewels of Jodycakes keep our chef busy, but she still takes time to give back to her community. After learning of the world-wide initiative, she founded Depressed Cake Shop Houston, an annual event raising funds for the fight against depression and the stigma of mental illness. Many of her IHWSH colleagues are now participating in this beloved event, which has raised over $20K to benefit the Montrose Center and the National Alliance on Mental Illness.
Houston-reared Chef Monica Pope is a state treasure and a leader in the regional food scene since opening her first eatery in 1992. The original farm-to-table chef, Chef Monica was instrumental in the successful development of our city's thriving farmer's markets and helped put Houston on the national food map with a James Beard award nomination, Food and Wine Magazine Best New Chef honors and participation in popular shows like Top Chef Masters on Bravo in 2010. Chef Pope shares her passion for sustainably produced, locally grown, pure food via cooking classes, the online cookbook Eat Where Your Food Lives, and eateries Sparrow Cookshop and the original Beaver's. Her commitment to philanthropy set the bar high for the Houston culinary scene; she has served as the founding chair of Recipe for Success Foundation's Chefs Advisory Board and is proud to be a founding member of I'll Have What She's Having.
Kris Sowell, a former NASA dive instructor, joined Laurie Harvey at Trinity, and has been competing and winning national cocktail competitions and fans ever since. She has led the cocktail programs at Hotel Zaza and Coppa, and now serves as a major liquor brand representative and a dedicated volunteer at IHWSH events.
Laurie Harvey led the revered bar program at Triniti/Sanctuari, winning the My Table award for her team's accomplishments. She now oversees the beverage program at Cherry Pie Hospitality, is an incredible mom to two amazing daughters, and is generously offering her cocktail genius and resources to all events with IHWSH.