Las Vegas: Join us for an Unadulterated Summer BBQ

Screen Shot 2014-08-01 at 10.41.52 AM

Posted by: Alisha Fowler

Boston: join us and Paul Greenberg at Lumiere 7/23

Last call to join us and Paul Greenberg at chef Michael Leviton’s Lumiere in Newton, MA on Weds.July 23! Tickets are still availablebut they are going fast.

What: We’re taking Bristol Bay sockeye on the road this summer with Paul Greenberg and the Bristol Bay Regional Seafood Development Association during our Savor Bristol Bay dinner series. Paul will share excerpts of his latest book, ”American Catch,” and we’ll discuss the state of our seafood industry.

When: Wednesday, July 23 // 6:30 PM
Where: Lumiere in Newton, MA
Buy Tickets: Online 

Lumiere’s special menu for the evening:

  • Lemongrass & Shiso Cured Sockeye Beets, Baby Watercress and Ginger Vinaigrette
  • Hot & Cold Smoked Sockeye Terrine Lumiere Cream Cheese and Mustard Dill Sauce Pumpernickel Croutons
  • Slow Roasted Sockeye Verrill Farm Corn, Tomatillo & Sweet Pepper Ragout Tomato Butter and Sockeye Skin Chicharones
  • Summer Berry Pudding Goat Cheese Cream

Seating is limited, so be sure to reserve your seat today. We hope to see you in Boston this Wednesday!

Posted by: Alisha Fowler

Chefs Talkin’ Trash – Join Us in Denver!

Screen Shot 2014-07-17 at 9.04.16 AM

Screen Shot 2014-07-17 at 9.04.28 AM


Screen Shot 2014-07-17 at 9.04.37 AM

Posted by: Alisha Fowler

Sustainability is more than just sourcing local ingredients

This is a joint post from Daniel Pliska, chef at the University Club of Missouri and member of Chefs Collaborative, and Chefs Collaborative

IMG_8413“Sustainability is more than just sourcing local ingredients, we must train our staffs to develop a variety of good culinary and pastry techniques in order to keep our jobs sustainable. This enables us to continue to offer exciting dining options to our guests which in turn allows us to be good stewards of the resources from the land and sea.” This was the core message of chef Daniel Pliska in his recent presentation at the American Culinary Federations Central Regional Conference in St. Louis, Missouri. Up next for chef Pliska? A presentation at the American Culinary Federation, where the focus is on our Sustainable Future – how appropriate!

And on the heels of his presentation, chef Pliska is also launching his new pastry book, “Pastry and Dessert Techniques.”

Chef Daniel Pliska has been a long-time member of the Collaborative, and someone that calls out to us with opportunities to reach more chefs about sustainability – and for this, we are very thankful!

PDT-Cover.epsFor more than 25 years, Chef Pliska has had his eye on sustainability and solid training for chefs – he has used recipes and techniques to train his culinary and pastry staff to prepare both classical and signature pastries. Of particular interest to us, his chapters focus on the foundational recipes and techniques of pastry, all without the use of chemicals such as baking powder, baking soda or cream of tartar. The step-by-step photos in Pastry & Dessert Techniques showcase the execution of 35 techniques that are used to create 65 elegant pastry and dessert recipes, many with variations and subcomponents, which can be used to create a multitude of sweet and savory pastries as well as desserts.

Thank you for sharing a sneak peek of your new book with us, chef, and we hope others enjoy it too!

Posted by: Alisha Fowler

A life-changing scholarship opportunity

This is a guest post from Evan Mallett, Chefs Collaborative Board Member and chef and co-owner of Black Trumpet and Joinery Restaurant in New Hampshire.



Posted by: Alisha Fowler

Seattle: join us and Paul Greenberg this Thursday

BBRSDAPICWe’re taking Bristol Bay sockeye on the road this summer with Paul Greenberg and the Bristol Bay Regional Seafood Development Association during our Save and Savor Bristol Bay dinner series.

Seattle is our next stop! Please join us at Town Hall this Thursday for an evening with Paul Greenberg.

When: Thursday, July 10
Doors open: 6:30 p.m.
Where: Town Hall | 1119 Eighth Avenue, Seattle, WA 98101
How much: Tickets are $5. Town Hall member benefits: Priority seating, discounted onsite book sales.

Why attend, you ask? Here are a few not-so-sustainable facts to chew on about the state of our seafood industry:

  • The United States controls more ocean than any other country, yet ninety-one percent of seafood eaten in America is imported.
  • American fishermen catch more fish than Americans could ever possibly eat, but we continue to export it — more and more often to Asia.

New York Times bestselling author Paul Greenberg’s latest book American Catch tracks the story of our modern consumption, environmental barriers to its production, and how to relocalize our eating habits.

On Thursday, you’ll hear from Paul Greenberg as he shares more about his travels across the country searching for the origins of marine dishes — and answers to why we’re shipping it all overseas. Plus, you’ll have a chance to buy his latest book and have it signed on the spot.

We hope to see you on Thursday! Please contact us with any questions.

This Seattle event is presented by Town Hall in partnership with Chefs Collaborative and Bristol Bay Regional Seafood Development Association, as part of the Civics series and Town Green sub series, presented with The Peach Foundation, Wyncote Foundation NW, and Elliott Bay Book Company. Series supported by The Boeing Company, the RealNetworks Foundation, and the True-Brown Foundation. Series media sponsorship provided by The Stranger and KUOW.

Posted by: Alisha Fowler

NYC’s Grand Banks Oyster Bar to Host Sockeye Dinner

BBRSDAPICYou’re invited to join Author Paul Greenberg, Chefs Collaborative, and Bristol Bay Fishermen at New York City’s Grand Banks Oyster Bar, June 30!

Part of the “Savor Bristol Bay Dinner Series,” the event will feature fresh Bristol Bay sockeye salmon and Paul Greenberg’s latest book, “American Catch: The Fight for Our Local Seafood”

WHAT: Guests will have a chance to enjoy multiple courses of fresh Bristol Bay sockeye salmon – flown in from the remote waters of Bristol Bay, Alaska – while New York Times bestselling author Paul Greenberg (Four Fish) discusses his newest book, “American Catch: The Fight for Our Local Seafood.”

In American Catch, Greenberg shows how we destroyed our food relationship with our oceans, and sets out to understand how that breach might be mended. To do so, he explores three quintessential American seafoods: the New York oyster, Gulf shrimp, and the Alaskan sockeye salmon.

Greenberg specifically highlights Bristol Bay, Alaska’s sockeye salmon fishery and investigates the proposed Pebble Mine project, which threatens the future health of Bristol Bay’s salmon. For the last ten years, commercial salmon fishermen, Alaska Native tribes, chefs, jewelers, and others have been fighting to save Bristol Bay’s salmon fishery from the Pebble Mine. In response to these requests, the Environmental Protection Agency is currently weighing protective measures under the Clean Water Act.

All guests will receive a copy of American Catch. There will be time for book signing following the dinner. Executive Chef James Kim will be serving fresh sockeye salmon from Bristol Bay, Alaska. Menu will include:

  • Amuse Bouche: Chilled Cucumber and Melon Soup with Spice-Cured Sockeye Salmon and Olive Oil
  • First Course: Sockeye Salmon Tartare with Ponzu, Flying Fish Roe and a Fried Quail Egg
  • Entree: Seared Sockeye with Brown Butter Roasted Fingerlings, Asparagus, Capers and Crème Fraiche

WHEN: Monday, June 30, 7:30 p.m.

WHERE: Grand Banks, Pier 25, New York, NY 10013, (212) 960-3390,

TICKETS: Limited seating available – cost is $100 per seat and can be purchased here. Tickets include dinner and a copy of American Catch; beverages and gratuity not included.

WHO: Paul Greenberg is the author of the New York Times bestseller and James Beard Award-winning Four Fish: The Future of the Last Wild Food and a regular contributor to the New York Times. He has been featured on NPR’s Fresh Air and All Things Considered and has lectured for Google, Harvard, the U.S. Senate, and many other institutions. He is currently a fellow with The Safina Center and Pew Fellow in Marine Conservation. Find Paul on Twitter @4fishgreenberg and on the web at

Grand Banks is a seasonal oyster bar on deck of the historic F/V Sherman Zwicker, the last of a large fleet of schooners that fished the Grand Banks of the North Atlantic and traded goods in South America. Docked at Hudson River Park’s Pier 25 in Tribeca, the 142-foot sailboat is a museum-quality example of traditional boat building. It’s also the largest wooden vessel in New York City. Operating in conjunction with the not-for-profit Maritime Foundation, Grand Banks presents on-board exhibitions about maritime history. Its curated lecture series features speakers on topics ranging from seafaring culture to aquatic sustainability.

Grand Banks was conceived and developed by Mark Firth, founder of Diner and Marlow & Sons, Miles and Alexander Pincus, founders of the Maritime Foundation, and Adrien Gallo. Grand Banks was designed in collaboration with Eric Cheong, head of design for Ace Hotels.

Posted by: Alisha Fowler

Tickets on Sale for Chefs Collab. Sustainable Food Summit


Tickets just went on-sale for Chefs Collaborative’s 6th Annual Sustainable Food Summit: MOVING MOUNTAINS. SCALING CHANGE. We hope you’ll join us in Boulder, Colorado this September!

Chefs Collaborative’s Sustainable Food Summit brings hundreds of chefs and food professionals together from across the country to share ideas and get inspired. It is a powerful opportunity to connect in-person with a community that shares a commitment to fixing America’s broken food system.

For three days at the end of September, we’ll explore Colorado’s dynamic culinary landscape as we help each other learn new ways to scale up sustainable ventures and strengthen our commitment to changing the ways we source, cook, and serve food.

When: Sept. 28-30, 2014
Where: Boulder, Colorado
How much: $325 for members // $475 for non-members


Our Boulder / Denver Host Committee is preparing an outstanding Western-style welcome. We’ll kick things off on Sunday afternoon with Colorado spirits and conversation overlooking the Flatiron mountains. On Monday, we’ll gather in the Boulder Theaterto dive into the bitter truths of our food system with chefs and thought leaders such as Mary Sue MillikenGary Hirshberg, and Maryn McKenna. You’ll have the opportunity to spend quality time in kitchens across downtown Boulder during in-depth breakout sessions with local and national chefs and experts.

The Summit is packed with delicious meals and communal events. Boulder chefs and farmers are busy planning an al fresco Farmer-Chef Connection picnic on Boulder’s town green. There, we’ll share lunch together at one long harvest table. We’ll also enjoy a star-lit dinner and bonfire during a Rocky Mountain Rendezvous at Pastures of Plenty organic farm. Chefs will cook together over an open spit and with a wood-burning oven.

We’ll send you details of our packed schedule of PlenariesBreakout Sessions,Meals, and Field Trips in the days ahead.
Apply by July 15 to receive one of 10 Summit Scholarships available for member chefs. If you’ve been wanting to come to the Summit and cost has been a barrier, we want to help make it possible for you to join us.

If you have any questions about the Summit, please contact our Program Director Alisha Fowler: [email protected] or (617) 236-5263.


Thank you so much to our generous 2014 sponsors. This group makes it possible for us to convene as many chefs and food professionals as possible.




NBAssociation BBRSDA Logo Chipotle_LOGO
LeCreuset_Logo _orange RGB SFC_logo_black 200YRlogo_COMB®


AWA Logo Final Website american-lamb-board-web-logo rMURPHY logo (4color)
SFWLogoFish Unknown



Interested in joining these fine folks as a 2014 sponsor? Contact us today!

Posted by: Alisha Fowler

Only a Few Seats Left for Trash Fish Chicago!





Posted by: Alisha Fowler

Member Post: Eric Cacciatore on hospitality and sustainability

RUcoverart2 300x300New CC member Eric Cacciatore wanted to share his story with our community — and invite you to take on a challenge. Read on.

First and foremost, I am a student majoring in hospitality management. Secondly, I am the founder and host of Restaurant Unstoppable, a podcast dedicated to learning from and collaborating with successful restaurant professionals across the nation. Over the past few months I have interviewed some incredible guests who have taught me about the type of leadership, character, and passion that is required to be successful in the restaurant industry. A common denominator shared by all of these guests has been their support of Chefs Collaborative.

Naturally, I wanted to discover more about the hype surrounding Chefs Collaborative, and discover I did. I learned:

  • The power and effectiveness of collaboration to create awareness.
  • The vitality of supporting your community’s economy by sourcing from local purveyors, farmers, and artisans. We need to regrow our middle class.
  • Sustainability is not just about sustaining our food supply; it is also about sustaining our culture, tradition, and the sense of community and hospitality.

Wait—did he just say sustainability ties into hospitality? That’s a stretch.

No, really, it’s not. In fact, Chefs Collaborative Board Member Evan Mallet points out in my very first episode that the concept of serving food to strangers first began in inns and hotels. These inns and hotels would serve soup as restorantes (translated in French as “restoratives”) to help tired travelers complete their journey. This is the origin of restaurant, a direct by-product of the hospitality industry.

See? *Sniff* [thumb brushes nose].

Now that I’ve made my case, let’s look more closely at hospitality. Danny Meyers in Setting the Table defines “enlightened hospitality” (what he believes is the key to his success) as “prioritizing the order in which you deploy hospitality, starting first with your employees, followed by your guest, community, suppliers and investors.” Notice the emphasis on community and supplies?

I believe the key to success in this industry (alongside know-how and sincere passion) is being a genuinely good person. Hospitality is at the core of all good people. Hospitality is warmth, caring, friendliness, and neighborliness, accompanied by generosity, helpfulness, geniality, and kindness. I encourage you to put these words to use the next time you engage your community and local suppliers, and in doing so you will grow happier and more successful.

I also believe that with the establishment of chains, corporations, and franchising, this quality of hospitality has fast faded from the food and beverage industry in addition to sustainable practices.

Chefs Collaborative resonated so deeply with me since discovering it that I decided to support the cause by becoming a member. It is because of Chefs Collaborative and other influences that I’ve decided to focus my podcast on the indie restaurant professionals. They are the true artisans and skilled craftsmen of our industry, and the ones we can learn the most from.

I may not have any monetary value to offer our Collaborative, but I do have a voice and a top ranked restaurant podcast on iTunes that can act as a vehicle to spread our message on sustainability.

I am looking to other Collaborative members for support. Like I mentioned earlier, I lack an abundance of connections. I am a student of hospitality who decided to create a podcast to help others by keenly listening to the advice of successful restaurant professionals. Please help me connect with recognized, well-respected, and influential chefs, general managers, proprietors, and restaurateurs. Collaborative members can use this as an opportunity to create awareness and promote our cause.

To conclude, I’ll leave you with a challenge: pick one restaurant professional you admire and would love to learn from. Tweet your answers to @EricCacciatore or email me at [email protected].

Posted by: Chefs Collaborative