Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:
- Two Baking Pals Unite for One Fine Fry: Portland Cider Donut Pop-Up (Portland Food and Drink.com, 9.25.13) Board member Piper Davis hosted the Portland Cider Donut Pop-Up on October 5th with the pastries made with local apples to benefit Zenger Farm.
- Porks and Knives: Nov 3-8 (Jan Buhrman, Kitchen Porch) If you can’t make it to the Summit, check out the Porks and Knives event hosted by CC member Jan Buhrman coming up in November on Martha’s Vineyard that will work to bring people closer to locally raised animals and make accessible the traditional methodology for transforming livestock onto the dinner plate.
- Burlington City Arts Partners with Shelburne Farms for ‘Of Land & Local’ Exhibition (VT Digger, 9.30.13) Shelburne Farms is partnering with Burlington City Arts for an exhibition that will explore connections with the Vermont landscape and its capacity to nourish the mind and body.
- Marion Nestle’s Green Bean Moment (Maria Rodale, Huffington Post, 10.1.13) An interview with Marion Nestle about nutrition and food politics.
- Go For the Food: Portland tempts with endless eats (J.M. Hirsch, The Gazette, 10.1.13) Naomi Pomeroy’s Beast is highly recommended, and her penchant for butchering whole animals is recognized.
- SkyCity’s Chef Jeff Maxfield To Serve Sold-Out Dinner at NYC’s Celebrated James Beard House on October 19 (heraldonline.com, SkyCity at the Needle, 10.1.13) Maxfield will be cooking a meal with seasonal ingredients and regional delights, showcasing his passion for locally sourced food and love of the Pacific Northwest.
- Eating with the ecosystem: Alewives, anyone? (Peggy Hernandez, The Boston Globe, 10.1.13) Board Chair Michael Leviton cooks alewives as part of an “Eating with the Ecosystem” program aimed at preserving marine ecosystems.
- ‘Padma’s Picks’ co-hosts look ahead to ‘Top Chef: New Orleans’ season (Dave Walker, The Time-Picayune, 10.1.13) Donald Link will appear in one of the ‘Padma’s Picks’ associated with Top Chef: New Orleans.
- Shorewood High School Culinary Arts Presents 2013-1014 Guest Chef Dinner Series (Shorewood Culinary Arts) Tom Douglas’ chefs – Chef Bonow, Chef Chamberlain, and Chef Crave – will be hosting the Grand Opening Chef Dinner for Shorewood Culinary Arts on October 24.
- Wednesday Taste Talk at SFCS: What Does California Cuisine Mean, Anyways? (Mary Ladd, SF Weekly, 10.1.13) Joyce Goldstein was at the Taste Talk at the SF Culinary School, which featured a discussion of farm to table cooking, the use of bountiful Californian produce, the origins of California cuisine, and food integrity.
- Exploring roots: Author offers compendium on delicious root vegetables (Jane Ammeson, nwi.com, 10.1.13) Diane Morgan releases a new cookbook about root vegetables, highlighting their varied, seasonal, and healthy characteristics.
- Watch a Day in the Life at NYC’s Iconic Gramery Tavern (Erin DeJesus, Eater National, 10.1.13) Catch a glimpse of how Michael Anthony runs his restaurant, including his trips to the Union Square Greenmarket.
- Grilled acorn squash wedges (Carroll County Times, 10.1.13) Check out Barton Seaver’s recipe for acorn squash from “Where There’s Smoke: Simple, Sustainable, Delicious Grilling.”
- Chef Tom Douglas offers delicious serving tips for catfish (Mark Yuasa, The Seattle Times, 10.2.13) Tom Douglas recommends how to serve catfish, one of the most under-fished and abundant species in Washington waters.
- Bouchon Bistro’s New Menu Focuses on Classic French Fare, Fall Flavors (Jessica Estrada, Los Angeles Confidential, 10.4.13) Thomas Keller’s restaurant features a new menu with an emphasis on seasonal seafood.
- A slew of top New York City restaurants are releasing cookbooks this fall (Gina Page, New York Daily News, 10.6.13) Look out for “The Gramercy Tavern Cookbook,” coming out October 29, which will contain insight into the greenmarket-driven cooking of Michael Anthony.
Sustainability-focused events our members were involved in this past week:
- Cider Tasting (Craig and Sharon Campbell’s Harmony Orchards, October 3)
Posted by: Chefs Collaborative