Chefs Collaborative Presents: Supper at the Farm – April 23, Atlanta

Join Chefs Collaborative at Love is Love Farm on Sunday, April 23, from 4-7 p.m. for Supper at the Farm, a spring potluck featuring dishes from some of Atlanta’s best chefs and purveyors. The supper spread will include chef-prepared mutton provided by White Oak Pastures and a variety of vegetable sides, grains, breads, pickles, relish and dessert, all made with seasonal and local ingredients. Chefs will join guests at the table for supper and libations made with local spirits.

Participating chefs:
-Amy Ponzoli – Le Cordon Bleu
-Andre Brookins – Portofino
-Anne Quatrano – Bacchanalia, Star Provisions, Floataway Cafe
-Ashley Auer – Cooks & Soldiers
-Billy Allin – Cakes & Ale, Bread & Butterfly, Proof Bakeshop
-Brian Wolfe – Kimball House
-Cameron Thompson – Farm Burger
-Danny Mellman – Harvest on Main
-Drew Belline – No. 246
-Julie Shaffer – Slow Food Atlanta
-Kevin Ouzts, Spotted Trotter
-Landon Thompson – Cooks & Soldiers
-Matthew Ridgway – The Southern Gentleman, Gypsy Kitchen
-Mike Perez – Colletta
-Philip Meeker – Bright Seed
-Rusty Bowers – Pine Street Market
-Ryan Smith, Staplehouse
-Sarah O’Brien – Little Tart Bakeshop
-Seth Freedman – Peach Dish
-Steven Satterfield – Miller Union
-Terry Koval – Wrecking Bar Brewpub
-Todd Ginsberg – TGM Bread, The General Muir
-Virginia Willis – cookbook author
-Woolery Back – Table & Main
-Zeb Stevenson – Watershed

Tickets are $100 per person. Proceeds will be donated to Chefs Collaborative’s scholarship program. Love is Love Farm is located at 900 Dancing Fox Road, Decatur, GA 30032.

Purchase Tickets

Supper at the Farm will give guests a sneak peek of the 8th Annual Chefs Collaborative Summit taking place in Atlanta September 9-11, 2017.

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Fin, Foot or Hoof: Earth-first Dining – May 2, Los Angeles

Join Chefs Collaborative, UCLA, Monterey Bay Aquarium Seafood Watch and the LA Times for an epic Food Bowl event promoting sustainability. Through lively conversations, stimulating presentations, and a food and cocktail reception hosted by some of LA’s most highly regarded chefs, our immersive program aims to educate, inspire and empower attendees to go out into the world and improve our food system.

Learn the thoughts and concerns of some of LA’s top chefs and food professionals, including Pulitzer Prize-winning food critic Jonathan Gold (LA Times), Mary Sue Milliken (Border Grill), Nyesha Arrington (Chefs For Human Rights Foundation), David LeFevre (MB Post), Christian Page (Cassell’s Hamburgers, Hotel Normandie), Neal Fraser (Redbird), Sheila Bowman & Matthew Beaudin (Monterey Bay Aquarium), Ray Garcia (Broken Spanish), Michael Hung (Mama Lion), and Sammy Monsour (Preux & Proper).

Official programming is subject to minor alterations and currently is as follows:
(Don’t worry we’re not taking anyone away, however, we are still adding to our roster of sustainable food fighters.)

1:00 PM: Welcome from Chefs Collaborative
Welcome from event organizer and Chefs Collaborative board member Corie Brown.

1:10 PM: Welcome from UCLA
Al Ferrone (Senior Director, UCLA Dining Services) and Patti Oliver (Director of Nutrition, UCLA Health System) offer a warm welcome and introduction to UCLA’s Healthy Campus Initiative and environmental sustainability programs.

1:20 PM: Update on Chefs Collaborative LA Locals
Sammy Monsour (Chef at Preux & Proper, Chefs Collaborative LA Locals Leader) welcomes audience, speaks briefly on the powerful positive energy of sustainability and the LA chapter.

1:25 PM: Antibiotics in Animal Protein
Chef Mary Sue Milliken (Chef/Co-Owner, Border Grill), Courtney Crenshaw (California Coordinator, Healthcare Without Harm) and Dr. Dana Hunnes (Senior Dietitian, UCLA Medical Center) discuss antibiotics in animal proteins and offer best purchasing practices.

1:50 PM: Grass-fed, Grass-finished Beef: The Potential of Holistic Ranching in California
Christian Page (Cassell’s Hamburgers, Hotel Normandie), Sallie Calhoun (owner Paicines Ranch), Dr. Ermias Kebreab (UC Davis) and Dr. Roberto Sainz (UC Davis) discuss the benefits of grass-fed, grass-finished beef and the potential of holistic ranching in California.

2:45 PM: Sustainable Management of Restaurant Staff David LeFevre (MB Post, Fishing With Dynamite, Arthur J) and Neal Fraser (Redbird) join Dan Nathanson (UCLA Anderson School of Business) for a conversation about today’s critical restaurant business challenge: sustaining a happy, healthy, safe and equitably compensated staff.

3:30 PM: Panel Discussion on Sustainable Seafood (Farming & Fishing)
Sheila Bowman (Manager of Culinary & Strategic Initiatives, Monterey Bay Aquarium Seafood Watch), Matthew Beaudin (Chef, Monterey Bay Aquarium Seafood Watch), Dr. Chris Costello (Environmental and Resource Economics, UCSB) and Eric Hodge (Dayboat Captain, Santa Barbara Fisherman) discuss how changing our seafood consumption habits promotes the health of our oceans.

4:15 PM: Brother to Brother on Eating More (Sustainable) Seafood
Pulitzer Prize-winning food critic Jonathan Gold (LA Times) joins his brother Mark Gold (Associate Vice Chancellor of Environment and Sustainability, UCLA) to talk about his personal shift from absolute omnivore to a more curated seafood diet.

5:00-6:30PM: Food & Cocktail Event
Event featuring craft cocktails from Ketel One and sustainable hors d’oeuvres sponsored by Rocker Brothers Meat and Provisions and hosted by chefs Andrew Sutton (Walt Disney Parks and Resorts U.S), Nyesha Arrington (Chefs for Human Rights Foundation), David LeFevre (MB Post, Fishing With Dynamite, Arthur J), Neal Fraser (Redbird at Vibiana), Ray Garcia (Broken Spanish), Christian Page (Cassell’s Hamburgers, Hotel Normandie), Michael Hung (Mama Lion), Sammy Monsour (Preux & Proper).

UCLA Northwest Campus Auditorium
200 De Neve Drive
Los Angeles, CA 90024

Tickets: $45 for Chefs Collaborative members, $65 for non-members.

Purchase Tickets

If you are interested in also attending the May 2 evening talk with celebrated Italian Chef Massimo Bottura at 7 pm at UCLA’s Freud Theater: Buy tickets through this link.


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Heirloom Presents Chefs Collaborative Benefit Dinner
May 30, Charlotte

Join chef Clark Barlowe of Heirloom Restaurant and guest chef Jasmine Bell of Master Chef junior, in a presentation of a five-course tasting menu benefiting Chefs Collaborative. Each course paired with hand-selected wines to enhance and contrast creative spring flavors. For more information and inquiries please call 704-595-7710.

Tuesday, May 30
6:30-9:30 pm
Heirloom Restaurant
8470 Bellhaven Boulevard
Charlotte, NC 28216

Purchase Tickets

1st Course

Strawberry Romaine Salad

Whipped Goat Lady Chevre, Smoked Strawberries, Salted Pecans, Strawberry Top Vinaigrette

Pairing: Le Figuire Saint Andre Rose ’16 (Cotes de Provence, France)

2nd Course

Green Garlic Shrimp

Chef Foraged Morel Broth, Anson Mills Carolina Gold Rice, The Chef’s Farmer’s Flowers

Pairing: Tramin Sauvignon Blanc ’16 (Alto Adige, Italy)

3rd Course

Jasmine’s Pork Tenderloin

Wicking Bed Sage, Spaghetti Squash, Cheerwine Poached Asparagus, Cider Jus

Pairing: Stolpman La Cuadrilla ’15 (Santa Ynez, California)

4th Course

Duck Confit

Purple Sweet Potato Puree, Heirloom Radishes, Radish Green Chimmi Churri

Pairing: Cantos de Valpiedra Tempranillo ’12 (Rioja, Spain)

5th Course

Citrus Olive Oil Cake

Berry Compote, Vanilla Crème Fraiche, Lemon Curd, Olive Oil Powder, Meringue Drop

Pairing: House Made Craft Cocktail


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