HILDA AND JESSE!
BREAKFAST WITHOUT BOUNDARIES
The vision of business partners Kristina Compton and Rachel Sillcocks. An all day breakfast restaurant and neighborhood gathering place that we are working on opening in San Francisco. Breakfast has always been our favorite meal of the day, and what we believe to be an undervalued meal period. We are excited to explore and share our ideas about breakfast through Hilda and Jesse,
Please stay tuned for future pop up dates! We hope to meet you all soon.
Kristina & Rachel
WE will be hosting dinners AT MARLA BAKERY EVERY OTHER monday! see below for menus and dates
PROSPEctive investor dinner
OCTOBER 28TH @ MArla bakery
This event has been postponed. Please check back for updates.
Until then, we hope to see you at one of our pop ups!
BRUNCH FOR DINNER AT MARLA BAKERY
On Monday, November 11th, from 5:30pm to 8:30pm, Hilda and Jesse will be hosting Brunch for Dinner at Marla Bakery (3619 Balboa Street @ 37th). Who doesn't love breakfast for dinner?! AND...this isn’t your typical brunch spread! The food will be playful and the atmosphere lively and welcoming. Come and see how Hilda and Jesse shake up breakfast!
We are offering a 3-course menu with the option to add on our Sunchoke “Pancake” with a heaping spoonful of Kaluga Caviar. For those of you who don't want animal proteins, there will be a vegetarian menu offered as well. Please note, this is the only dietary restriction we can accommodate at this event.
Last, but certainly not least, there will be a selection of sparkling wines for purchase at the event!
We look forward to seeing you all there!
COLLABORATION DINNER AT TARTINE MANUFACTORY
STAY TUNED FOR DETAILS AND TICKET PURCHASING INFO!
Brunch for Dinner at Marla Bakery
H&J PHOTO GALLERY
WHO WE ARE
KRISTINA Liedags COMPTON
Kristina has fifteen years in the industry dating back to the early 2000’s. Upon graduation from High School, Kristina moved to Charleston, South Carolina, where she had the good fortune to land in the kitchen at Fig under the tutelage of Chef Mike Lata. It was this time at Fig that served as the foundation for her culinary education. Looking to further her cooking career Kristina moved to San Francisco, California. Since her arrival she has worked in some of the Bay Area’s finest kitchens. Some highlights include:
Sous Chef, Haven/Plum, SF, CA
Sous Chef, Range, SF,CA
Executive Sous Chef, Atelier Crenn, SF, CA
Sous Chef, Mosu, SF, CA
Chef de Cuisine, Avery, SF, CA
Kristina considers this new venture as the ultimate opportunity to showcase her food in a fun and unique setting. She will bring the freedom, creativity and excellence of fine dining to a welcoming neighborhood restaurant.
DIRECTOR OF OPERATIONS/CO-FOUNDER
Rachel has a total of seventeen years experience in the food industry. After receiving a degree in Art History from Northwestern University, one year of which was spent in Paris, France, Rachel earned a Culinary Arts Degree at the French Culinary Institute in New York, New York. Upon graduation, Rachel moved to California. Since her arrival, Rachel has had the opportunity to work with some of Northern California’s best chefs, restaurateurs and entrepreneurs. The list includes:
Sous Chef at Cyrus, Healdsburg
Sous Chef at Nopa, San Francisco
Executive Chef at Piccino, San Francisco
Executive Chef at Range, San Francisco
Consultant/Culinary Director at Green Heart Foods, San Francisco
Executive Chef/Operator at Fare Resources, Emeryville
After her departure from Range in January of 2015, her focus shifted to seeking new opportunities outside of the kitchen. She found herself increasingly aligning with businesses conscious of their impact and anchored in deep seated values affecting all facets of their day to day operations.
In all of her former positions, she has excelled at establishing systems and finding efficiencies. She enjoys dispelling chaos into systems, templates, schedules and recipes. Her time at both Green Heart Foods and Fare Resources enabled her to build frameworks, manage food production, and implement improved sourcing criteria on a much larger scale.
At the end of the day, Rachel believes that good food, food that people return to, comes from a positive, healthy, cooperative environment. That if individuals are excited to come to work and to learn from one another, it will be reflected in the end product and experience. It is the only way to do right by the food, the customers and ourselves.
CONTACT US TO HOST YOUR NEXT EVENT
Let Hilda and Jesse host your next party or event! We are available for brunches, dinners, drop-offs and much more! Email us for inquiries.