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:
- Eating animals a meaty issue for Bayless, Levitt (Kevin Pang, Chicago Tribune, 11.11.13) Read about why Rick Bayless expects chefs to respect their meat.
- When One Kitchen Isn’t Enough (Brett Anderson, New York Times, 11.11.13) Tony Maws discusses opening a second restaurant while maintaining a commitment to his own cooking style, which includes an emphasis on butchering and cooking unique cuts of meat.
- Rotisserie Georgette, a French Restaurant From Georgette Farkas, Now Open (Greg Morabito, Eater New York, 11.11.13) Georgette Farkas opened Rotisserie Georgette, her first-ever solo project.
- Southern-Fried Eater Eve Comes with a Side of Veggies (Jessica Carei, Eater National, 11.11.13) Andrea Reusing and Steven Satterfield will be cooking dishes that are not deep-fried for the Southern-themed Eater Eve.
- Opinion: SNAP isn’t about a ‘free lunch’ (Hugh Acheson, CNN Eatocracy, 11.11.13) Hugh Acheson gives his thoughts on the Supplemental Nutrition Assistance Program cuts, stating that “SNAP is an investment in our healthy future.”
- Guest: Seattle, Congo, and the chocolate trade (Joe Whinney and Whitney Williams, Seattle Times, 11.11.13) The impact of Theo Chocolate’s support of fair trade cocoa from eastern Congo is highlighted.
- North Pond Gets Michelin Star; Chef Gets Long-Awaited Call (Paul Biasco, DNAinfo Chicago, 11.12.13) Bruce Sherman of North Pond restaurant got his first Michelin star.
- Capuchin Soup Kitchen caters to your Thanksgiving menu (Debbie Komar, Daily Tribune, 11.12.13) Amy Costello of Capuchin Soup Kitchen will be catering Thanksgiving dinners that will include locally produced ingredients as much as possible and will source from the urban gardens on Capuchin property.
- 3-Course Interview: Ryan Prewitt (Scott Gold, Gambit, 11.12.13) Ryan Prewitt gives his perspective on utilizing a whole fish when cooking.
- Happy Thanksgivukkah (Jill Radsken, Boston Herald, 11.13.13) Josh Lewin shares his menu for Thanksgivukkah, the hybrid holiday of Hanukkah and Thanksgiving that will be on November 28th this year.
- One Farm Brings a New Meaning to a Fresh Turkey Dinner (Jessica Leicht, WTVY, 11.13.13) Will Harris of White Oak Pastures discusses the farm’s focus on environmental sustainability when producing grass-fed beef and free range poultry with a spotlight on the 5,000 heritage breed turkeys being raised for this Thanksgiving.
- What was the recipe for Chris Hastings’ success? (Cindy Crawford, Birmingham Business Journal, 11.13.13) Chris Hastings shares his thoughts on the development of the Birmingham food community.
- Niman Ranch honors Iowans, Minnesotans (Post Bulletin, 11.14.13) Niman Ranch honored farmers who raise their hogs traditionally with a gourmet meal provided by celebrity chefs who, according to Paul Wills, “have shown a commitment to using humanely and sustainably raised pork in their restaurants.”
- EaterWire: Typhoon Relief Dinner at Beast; Farewell Meal at Fratelli (Erin DeJesus, Eater Portland, 11.14.13) Naomi Pomeroy will host a six-course fundraising dinner benefitting Typhoon Haiyan relief efforts on November 19th.
- Stitt’s restaurants were catalyst for booming Birmingham culinary scene (Cindy Crawford, Birmingham Business Journal, 11.14.13) Frank Stitt discusses the evolution of the Birmingham culinary scene.
- Sam Monsour on Leaving jm Curley and What’s to Come (Drew Starr, Eater Boston, 11.15.13) Sam Monsour discusses his future plans, which include a burger cookbook that Monsour hopes will inspire people to follow a more sustainable path when choosing to eat a burger.
- Maine’s aquaculture industry bouncing back (David Sharp, Kansas City Star, 11.16.13) Sebastian Belle of the Maine Aquaculture Association says that the aquaculture industry is in better shape now due to new salmon aquaculture practices and a greater variety of aquaculture offerings.
- Merriman’s earns gold for Kauai restaurants (Dennis Fujimoto, The Garden Island, 11.17.13) Merriman’s Fish House earned the Gold Award for the Best Kauai Restaurant, with chef Peter Merriman receiving acknowledgement for his commitment to using locally sourced ingredients in order to have fresh and tasty food and to support the island’s healthy agricultural practices and economy.
Posted by: Chefs Collaborative