Schedule

Saturday, November 2

All Day: Field Trips: All trips depart from the Francis Marion Hotel. Click here for more details.

Sunday, November 3

9:00 AM – 5:00 PM Field Trips All trips depart/return from Francis Marion HotelHotel address: 387 King Street, Charleston, SC 29403
2:30 PM – 5:30 PM Registration Francis Marion Hotel, Mezzanine Level
5:45 PM – 6:30 PM Welcome, Rowan Jacobsen (author)Conservation You Can Taste, Gary Nabhan (agricultural ecologist, ethnobotanist, writer)

A Lowcountry Welcome, The Lee Brothers (authors, The Lee Bros.)

Francis Marion Hotel, Colonial Ballroom
6:30 PM – 8:30 PM Welcome, Whole Hog & Oyster Roast. More detailsSponsored by American Harvest, Monterey Bay Aquarium, Niman Ranch Maritime Center: 10 Wharfside Street, Charleston, SC 29401

 

Monday, November 4

7:30 AM – 9:00 AM Registration, Grains-Focused Breakfast. Sponsored by Anson Mills Francis Marion Hotel, Mezzanine Level
9:00 AM – 10:15 AM Welcome Remarks, Michael Leviton (chef/owner of Lumiere and Area Four, Chefs Collab. Board Chair)Welcome Remarks, Mike Lata (chef/partner, FIG and The Ordinary)

Looking Back, Cooking Forward, Rick Bayless (chef/owner, Frontera/Topolobampo/Xoco Chicago)

Francis Marion Hotel, Colonial Ballroom
10:30 AM – 11:45 AM Breakout Sessions (Sign Up Here) Francis Marion Hotel
12:00 PM – 12:30 PM Chefs Collaborative 2014 and Beyond, Melissa Kogut (executive director, Chefs Collaborative)Everything You Need to Know About Lunch, Kevin Mitchell (chef instructor, Culinary Institute of Charleston) and Charlotte Jenkins (chef/owner, Gullah Cuisine) Francis Marion Hotel, Colonial Ballroom
12:30 PM – 1:30 PM Lunch, featuring Gullah cuisine Francis Marion Hotel Carolina Ballroom
1:45 PM – 3:30 PM The Future of Food, Moderated by Rowan Jacobsen. Featuring Jane Black, Ari WeinzweigScott Nichols, Peter Hoffman, Emile DeFelice, Urvashi Rangan, Glenn Roberts Francis Marion Hotel, Colonial Ballroom
3:30 PM – 4:00 PM Tasting Break. Sponsored by the American Lamb Board Francis Marion Hotel, Mezzanine Level
4:00 PM – 5:00 PM Innovation Through Fermentation – Featuring The Food Lab’s Rachel Dutton, Ben Wolfe, Dan Felder Francis Marion Hotel, Colonial Ballroom
5:00 PM – 5:15 PM End of Day Remarks, Rowan Jacobsen Francis Marion Hotel, Colonial Ballroom
7:00 PM – 9:00 PM Reception: Celebrating 20 Years! More detailsSponsored by American Harvest, Marine Stewardship Council South Carolina Aquarium, 100 Aquarium Wharf, Charleston, SC 29401

 

Tuesday, November 5

7:30 AM – 8:30 AM Breakfast, Sponsored by Organic Valley Francis Marion Hotel Mezzanine Level
8:30 AM – 9:15 AM Restaurants of the Future, with Kim Severson (author and Atlanta Bureau Chief, New York Times), Michael Ruhlman (author) and Sean Brock (executive chef, Husk and McCrady’s) Francis Marion Hotel Colonial Ballroom
9:15 AM – 9:30 AM Farming that Heals, Theresa Marquez (mission executive, Organic Valley) Francis Marion Hotel Colonial Ballroom
9:45 AM – 11:00 AM Breakout Sessions (Sign Up Here) Francis Marion Hotel
11:15 AM – 12:00 PM Cultural Ferment: A Conversation with Sandor Katz (fermentation revivalist and author) Francis Marion Hotel Colonial Ballroom
1:00 PM – 2:45 PM Sustainability Awardshosted by Michel Nischan (ceo and president, Wholesome Wave), and Closing Lunch. Paul Willis (co-founder and manager, Niman Ranch) to speak. More detailsSponsored by Lowndes Grove, American Lamb Board, TCHO Lowndes Grove, 266 St. Margaret St., Charleston, SC 29403

Contact

Have a question about the Summit? Please contact Alisha Fowler.

Interested in becoming a sponsor, or have a question about membership? Contact us today(Right-click the following link to download the Chefs Collaborative 2013 Summit Sponsorship Opportunities sheet.)