Weekly Member News Round-Up 11/18-24

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:

  • Bites Book Club: Southern Hospitality (Chris Chamberlain, Nashville Scene Food Blog, 11.18.13) Anne Quatrano’s cookbook, “Summerland: Recipes for Celebrating with Southern Hospitality,” receives a glowing review and recognition for its dedication to the use of local ingredients, such as the ones sourced from Quatrano’s family farm.
  • Announcing the 2013 Eater Awards for Boston (Rachel Leah Blumenthal, Eater Boston, 11.18.13) The Eater Awards 2013 for Boston were announced, with jm Curley as a finalist for Restaurant of the Year, Tony Maws as a finalist for Chef of the Year, and The Kirkland Tap & Trotter as the winner of So Hot Right Now.
  • John Ash talks turkey (Diane Peterson, The Press Democrat, 11.19.13) John Ash offers Thanksgiving cooking advice and discusses his book, “Culinary Birds: The Ultimate Poultry Cookbook,” which includes tips on sourcing healthy poultry, guidelines for proper handling and storage, and over 170 recipes.
  • In One Ear: Greenhouse Project benefit at Cafe at Adele’s (Johnathan L. Wright, RGJ, 11.19.13) Mark Estee prepared a meal that celebrated ingredients from local farmers and producers at the Celebrity Chef Harvest Dinner to benefit the greenhouse and garden programs of Carson’s Greenhouse Project.
  • Oyster conference’s keynote speaker preaches disease and risk control (Eric McCarthy, The Journal Pioneer, 11.19.13) Sebastian Belle, the executive director of the Maine Aquaculture Association, touched on countless issues relating to sustainability in his keynote address, “Producing Environmentally Sustainable Seafood,” at the P.E.I Oyster Conference.
  • Thierry Rautureau set to open new downtown flagship (Rebekah Denn, The Seattle Times, 11.20.13) Thierry Rautureau will open Loulay on December 4th in downtown Seattle. The restaurant will serve contemporary versions of the country-style French food the chef grew up with, and Rautureau hopes it will have the volume to allow him to check a project off his wish list – hiring a full-time butcher to prepare the fish and meat.
  • Nothing Fishy About Rick Moonen’s New Licensing Program (Digital Journal, 11.20.13) Rick Moonen signed on with a licensing agency to develop a comprehensive line of sustainable fish and seafood products. A percentage of the proceeds from the sale of every item will be donated to a national charity working to end childhood hunger in America.
  • Chef Michael Anthony talks ‘The Gramercy Tavern Cookbook‘ (Kaylen Baker, San Francisco Bay Guardian, 11.20.13) Michael Anthony discusses his new cookbook that includes insights into his focus on seasonality and his penchant for creating original dishes out of local and healthful ingredients.
  • Nothing beets fall flavors at the Farmers Market (Shaun Smith, Shore News Today, 11.20.13) The Margate Community Farmers Market returned for a special Thanksgiving edition. Market organizer Cookie Till cites the public’s increased awareness about what farmers markets are all about as one of the incentives for creating this event that will feature fall produce.
  • Ad Hoc in Yountville still fresh and exciting (Michael Bauer, SFGate, 11.20.13) A review of Thomas Keller’s Ad Hoc refers to the use of ingredients that speak of Northern California as well as sourcing from the French Laundry garden when discussing why this restaurant is still fresh.
  • Bondir Concord restaurant opens Thursday (Wicked Local Concord, 11.21.13) Jason Bond officially opened Bondir Concord, which will feature a daily changing menu based on the availability and use of local and fresh produce, meat and fish.

Posted by: Chefs Collaborative

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