Schedule

SUNDAY, SEPTEMBER 28

All events on Sunday take place at the St. Julien Hotel in downtown Boulder

2:00 pm - Registration Opens

4:30 pm – Welcome, Colorado Governor John Hickenlooper

5:00 pm – Welcome to My Colorado

5:30 pm - Colorado Kickoff Reception

  • Raise a glass of local craft beer, enjoy seasonal cocktails with local spirits and connect with hundreds of fellow food revolutionaries on the patio of the St. Julien, with the Flatirons in view.

  • SPONSORED BY:  New Belgium Brewing and Scarpetta Winery

MONDAY, SEPTEMBER 29

All events in the morning take place at the St. Julien Hotel in downtown Boulder

7:30 am – Meet in the Middle Breakfast Potluck, Registration, Bookstore

Potluck for breakfast? Yes – nationally renowned chefs traveling from all coasts will meet in the heart of the Rocky Mountains. Chef Cathy Whims (Portland, OR), chef Andrea Reusing (Chapel Hill, NC) and chef Stephen Stryjewski (New Orleans, LA) are teaming up to provide tasty reasons to wake up early.  

SPONSORED BY: Driscoll’s

9:00 am - Welcome; The Power of Chefs; The Power of Locals

9:20 am - Chef on a Journey

10:00 am – The Mountains to Move in our Food System

  • This is Your Chicken on Drugs: antibiotics misuse in meat production - Maryn McKenna
  • How Chefs Are Helping to Save Bristol Bay: Elizabeth Herendeen, BBRSDA, and Chef Kyle Mendenhall, The Kitchen
  • Three Truths About GMOs, Gary Hirshberg, Stonyfield Farm

11:15 am – Choosing Beef that Heals - animal, land, habitat, and rancher

12:00 pm -  The Chefs and Farmers Picnic

  • Enjoy a domestic charcuterie picnic created by Will and Coral Frischkorn of Cured and Chef Bradford Heap of SALT the Bistro and Colterra at long harvest tables at the Boulder Farmer’s Market location. The importance of the Chef and Farmer relationship infuses this casual menu, quenched with Boulder County craft beers. Meet local farmers, craft brewers, and city leaders in making local food thrive!

2:00 pm – Hands-on Breakout Sessions in Kitchens Across Boulder
You can learn more about our breakout sessions here. Sessions are strictly limited in size – sign up ASAP!

  1. GMOS: on or off the menu: Join Nathanael Johnson of Grist and Jennifer Kuzma of North Carolina State University to ask tough questions about this hot-button issue
  2. Wines and foods of Friuli: a tasting and pairing with Master Sommelier Bobby Stuckey and Chef Lachlan MacKinnon-Patterson of Frasca Food and Wine
  3. The science of meat flavor: goat butchery and reverence for older animals with butcher and author Adam Danforth
  4. Grass-fed beef on the menu: making grass-fed beef work for you with butcher Chris Fuller, rancher Cory Carman, and chef Bradford Heap
  5. Don’t be sheepish: James Beard award-winning chef Alex Seidel of Fruition provides a hands-on cheesemaking workshop with sheep’s milk from his Fruition Farm in Larkspur, CO
  6. The 12 natural laws of business: a workshop with Ari Weinzweig of Zingerman’s focused on making your organization as sustainable as the food you put on your table
  7. Wild finds: mushroom foraging in the Rocky Mountains with Michael Heim, Citizen Scientist [Breeakout is full]
  8. Eating invasives: learn how to incorporate invasive species into your menu with chefs and experts Joe Roman, Evan Mallett, and Bun Lai

4:3o pm - Buses depart St. Julien Hotel for Pastures of Plenty Organic Farm

5:00 pm – Rocky Mountain Rendezvous

  • Early pioneers and mountain men used to gather for robust celebrations called ‘rendezvous’ in Colorado to swap stories and food. Boulder’s modern version of this will be a gustatory bash at a 35-acre organic farm, featuring Colorado lamb and bison coming off the grill, and out of wood burning ovens, as well as all local farmhouse cheeses, roasted chilies, and tomahawk throwing lessons. Chef Kyle Mendenhall of The Kitchen, Chef Lyle Davis of Plenty and Big Bang Catering, Chef Eric Skokan of Black Cat & Bramble & Hare, and Chef Arik Markus will be cooking up this uber local and seasonal menu. Buses will run in rounds back to downtown Boulder at the close of the event.

  • SPONSORED BY: National Bison Association and American Lamb Board

  • CO₂ Forestry brand carbon offsets have been used to offset the transportation emissions from tonight’s event.

TUESDAY, SEPTEMBER 30 

All events in the morning take place at the Boulder Theater in downtown Boulder.

7:00 am – Get Your Buzz On! AM Yoga with Bhakti Chai and Shannon Paige
St. Julien Hotel Green

8:00 am – Food Truck Rally Breakfast
14th St. between Spruce and Pearl St. in front of the Boulder Theater

  • Pork out and veg in from breakfast burritos to smoothies at this “totally Boulder” assembly of food trucks in front of our final meeting venue. We’ve challenged the food truck owners to push their menus on the sustainability front.
  • SPONSORED BY: Niman Ranch

9:30 am – Scale, Not a Four Letter Word: true stories from the frontlines of food
Boulder Theater

10:25 am – Caffeinate: Bhakti Chai and Boxcar Coffee Break
Boulder Theater

10:55 am - Short Talks: Chefs Scaling a Sustainable Food Supply
Boulder Theater

11:45 am - The 2014 Chefs Collaborative Sustainability Awards, hosted by Michel Nischan (Wholesome Wave)
Boulder Theater

  • We’ll be giving out our 2014 Sustainability Awards: National Sustainer, Pathfinder, Rocky Mountain Sustainer, and Foodshed Champion. See the finalists here!

12:15 pm - ”A Taste of Things to Come” Luncheon
Buses run from the Boulder Theater to Chautauqua Park: 900 Baseline Road, Boulder, CO

  • Boulder and Denver chefs team up to create a menu focused on technique and the power of procurement with a six-course luncheon. The menu includes all keg wine and a wine truck, sustainably-caught fish including “trash fish” species, and humanely raised pork and beef. The menu features modern solutions and ingredients in a theme only Chefs Collaborative could execute on of “Earth. Fire. Water. Air.”  Our Sustainability Awards ceremony will conclude the luncheon and the 6th annual Sustainable Food Summit.

  • Featuring chefs Kelly Whitaker (Basta and Cart Driver), Hosea Rosenberg (Blackbelly Catering), Daniel Asher (Root Down and Linger), Alex Seidel (Fruition) Jen Jajinksi (RIOJA), and Lachlan Mackinnon-Patterson (Frasca Food and Wine).

  • CO₂ Forestry brand carbon offsets have been used to offset the transportation emissions from today’s event.

     

 

CONTACT

Have a question about this year’s schedule? Contact Alisha Fowler, Program Director at Chefs Collaborative: [email protected] | (617) 236-5263.

 

* Please note the schedule is subject to change.