It’s All About The Story With Tea Silvestre 040

What does it mean to be a Pink Coattails entrepreneurial woman?

For Tea Silvestre founder of The Story Bistro, this means finding and using her story telling strengths and helping her clients to discover and use theirs as well.


Please join us as Tea tells the story behind her biggest mindset challenge, takes us behind the scenes in her business, shares her coolest resources and more!

Also known as The Word Chef, Tea Silvestre is all about The Story. Telling them, listening to them and figuring out exactly what they mean. Over the last two decades, Tea honed her skills and served in high level positions, directing the marketing efforts of city governments and national organizations.

In 2005, she launched her first company, Social Good Marketing, and has walked the entrepreneurial path — helping mission-driven business owners communicate — ever since.

Tea’s writing is often seen on some of the biggest blogs on the Internet, including Copyblogger, Problogger and MarketingProfs.

Big Why

When Tea first began her business, it was born from life circumstances that allowed her to do what she needed to do with her family. She had a decision to make: to get a job that required a long commute or start her own business. She assessed her skills and determined she was ready.

But as she progressed on this path, she wanted to live up to live up to a saying she’s always loved, “I only use my powers for good!”  She determined not to use negative tactics and fear mongering to get the results she wanted and to help her clients do the same.

Mindset Challenge

For Tea, the challenge has been staying connected to her Big Why. When the thing that you love becomes the thing that you hate, it’s time to make a change. Behind her need to bring good marketing to the world is her deep belief that there’s only one thing that matters and that is our relationships with one another.

To stay connected you need a couple of things: 1) a support system like colleagues, family or a mastermind or a board of directors 2) to take care of yourself so you won’t slip into exhaustion and frustration. Some sort of regular practice so you sit down and clarify what is going on, like journaling, or writing or for Tea, blogging.

Energy Plan


The best thing that Tea does is taking time to cook. She loves doing something with her hands that is not so intellectual and takes her out of the mental chatter and lets her create something that people appreciate.


Bingewatching does it for Tea! She loves to get caught up on Scandal, Agents of Shield and other fun shows.

Business Fun

Tea just finished a 30 Days to Bloom Your Online Relationships Challenge which really got her inspired and motivated as it was the antidote for the big list building challenges. She’s now pulling all of that content into a book and her son is doing the illustrations. She had over 400 people on the Facebook group and is pulling comments and suggestions from the group into the project as well. The project is also a fundraiser for the National Alliance for the Mentally Ill.

Little Pink Notebook

~ Personal Development Book

Daring Greatly by Brene Brown

~ Business Book

Tea used to be a die-hard Seth Godin fan (and still thinks his stuff is great!) but her newest favorite is Switch: How to Change Things When Change Is Hard by Chip Heath and Dan Heath

~ Favorite Food Find

Tea went on a family outing on what is know locally as the Fruit Loop Drive in Oregon which has a wonderful array of family farms and orchards. At one stop she tasted a rosemary and quince jelly which was the most interesting flavor combination she has ever experienced.

~ Recipe Tea’s Story Bistro Chile. She covers steak in spiced flour then browns it, adds spices and a bottle of beer. Scroll down to see the complete recipe below!

~ Fabulous Body Care Product

Tea received a gift from a client in Australia which is a rose scented facial cleanser. Now every time she uses the cleanser, she thinks of her client!

~ Confident Calm Technique

If she is going to be giving a presentation she shifts from the head space of “I hope I do well,’ into ‘how can I make this the best experience for my audience?’ This is instantly grounding and calming.

Connect With Tea

Facebook –

LinkedIn –

Twitter – @TeaSilvestre

Google Plus –

Say Thanks to Tea

Click here to say thanks to Tea on Twitter!


Story Bistro Chile

Ingredients –

Note: Most of these measurements are approximate. Tea hardly ever measure anything unless she’s baking.

2 lbs diced steak (beef stew cubes work great!)
3 Tbsp vegetable oil
1 large onion, diced
1 large bell pepper, diced
4 cloves of garlic, diced
2 jalapenos, diced
8 TBsp chili powder
4 tsp ground cumin
2 tsp oregano
1 tsp red pepper flakes (optional)
1 tsp cayenne pepper (optional)
1 cup beef broth or 1 big spoonful of concentrated beef bullion
1 beer – IPA or Pale Ale, the hoppier, the better
2 16 oz cans diced tomatoes
1 Tbsp tomato paste
1 16 oz can pinto beans
1 16 oz can kidney beans
1 to 2 handfuls of flour
Salt and pepper
Your favorite garnishes

To Make –

  1. In a paper lunch bag, put a handful or two of flour, 1 tbsp chili powder, 1 tsp each salt and pepper. Shake. In batches, place beef cubes (approx. ½ lb at a time). Shake until each cube is fully coated.
  2. In a big pot, heat 3 Tbsp oil. When oil begins to shimmer, add beef cubes just pot in batches (don’t crowd the cubes). Fry until all sides are golden crispy. Remove from the pot and set aside.
  3. Add additional 2 Tbsp oil to the pot and heat. When oil is shimmering, add diced onion, jalapeno and bell pepper. Saute for approx. 3 minutes, add diced garlic and saute 2 more minutes.
  4. Add the remaining chili powder, red pepper flakes, cayenne and cumin. Saute for 1-2 minutes until spices bloom.
  5. Add the beer and scrape off all the carmelization from the bottom of the pan.
  6. Add the beef broth, tomatoes, tomato paste, and beans. Add enough water to cover all ingredients.
  7. Add oregano, 2 tsp salt and 1 tsp pepper.
  8. Bring to a boil, then reduce and simmer for about an hour.

Serve with homemade cornbread or warm tortillas. Garnish with chives, shredded cheese, sour cream.

Makes about 8 to 10 servings (depending on how hungry your guests are!).


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