How to Watch InnoVentures 2020

Mar 24, 2020 | About Ventures

Planning to tune in for InnoVentures 2020?

We are so excited to celebrate our 25th anniversary with you this Thursday, March 26th at 6:00pm. Simply go to our Facebook page then to watch our Live video (you can also follow this link and set a reminder for yourself ahead of time).

Want to take your InnoVentures experience to the next level? You can also host a Facebook watch party. Just check out this video from Tech Boomers. Watch parties will allow you to enjoy the livestream within a Facebook group. You can either create a new group just for this event or start a party with an existing group:

  • On Thursday, March 26th at 6:00 p.m. log into Facebook and select your group.
  • After you’ve searched for “Watch Party” go to the Live videos tab and select “Ventures Nonprofit.”
  • Follow the prompts and be sure to check in the bottom left screen if all of your guests have been invited to the group. If they are not, select “Invite” and add those you wish to have witness the pitch contest and fundraiser.

You can also celebrate our 25th anniversary with a recipe from La Malquerida.

If you have attended InnoVentures in the past, you know that Ventures hires the business owners we serve to cater our events. It’s a great way of incubating businesses and allowing our guests to enjoy our entrepreneurs’ delicious food.

This year, we had planned for Rafael Alarcon and his business, La Malquerida, to cater our event. With our new, virtual format, this is no longer possible. Thankfully, you can still enjoy Rafael’s recipes from home, whether you’re watching with family or joining others at a watch party! Here are recipes for chicken with mushroom sauce, Mexican red rice, roasted vegetables and their Ensalada Malquerida. Enjoy!

La Malquerida

Chicken with mushroom sauce (serves ~8)


  • 8 skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves

Mushroom sauce

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini or mini portobella mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly coat a baking dish with nonstick spray.
  2. Season chicken breast  with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

Mexican Red Rice (serves ~4)


  • 1 cup long-grain rice
  • 2 tablespoons vegetable oil
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 1 small serrano chile, finely chopped
  • 1 can (about 15 oz.) diced or chopped tomatoes, drained
  • 1 1/2 cups reduced-sodium chicken broth
  • 3/4 teaspoon kosher salt


Step 1

Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.

Step 2

Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.

Step 3

Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes

Roasted Veggies (serves ~8)


  • 3 cups cremini or mini portobella mushrooms
  • 1 cup of cherry tomatoes
  • 1 pound of asparagus cut in half
  • 2 zucchini, sliced and quartered
  • 1 green bell pepper, cut in quarts
  • 1 red bell pepper, cut in quarts
  • 1 red onion, cut in quarts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar, or more, to taste
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place mushrooms, cherry tomatoes, zucchini, asparagus, bell peppers and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 12-15 minutes, or until tender.
  4. Serve immediately.

Ensalada Malquerida (serves ~4)


  • 4 medium Roma tomatoes, diced (10 oz)
  • 1 medium english cucumber, optionally peeled and sliced into half moons
  • 1/2 small red onion, thinly sliced or diced, rinsed and drained
  • 1 small green or yellow bell pepper, seeds and ribs removed, chopped
  • 3/4 cup kalamata or black olives, drained and sliced
  • 4 oz. crumbled feta cheese (about 1 cup)
  • 1 medium avocado (not too soft), diced

La Malquerida Salad Dressing

  • 6 Tbsp olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 1/2 tsp minced garlic (1 large clove)
  • 1 1/2 Tbsp finely minced fresh parsley
  • 1 tsp dried oregano
  • 3/4 tsp honey
  • Salt, to taste


  1. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.
  2. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl.
  3. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results.

We hope you enjoy these recipes. See you on Thursday!



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