Food + Sustainability + 2012 CC National Summit = Seattle, Washington.
On my list of places to see and eat my way through for sure. This years Chefs Collaborative Summit will definitely be a not to be missed event. It seems like just a few months ago we were all gathered in NOLA having amazing discussions, participating in butchering demos & enjoying field trips to the swamp by day....at night, well imagine eating ( and drinking) our way through one of the countries most historic cities! (Read about the 2011 Summit) Well, Seattle will not disappoint, I can assure you of that!
From Chefs Collaborative
This year, Summit participants will have the opportunity to hear and meet Ruth Reichl, former editor in chief of Gourmet Magazine; Kim Severson of the New York Times; Rowan Jacobson, author of five books including a Geography of Oysters; chef Tom Douglas of Tom Douglas Restaurants, and others to discuss food and cooking, culture and sustainability.
You’ll have the chance to enjoy great Northwest food from Northwest chefs. Think Pacific oysters, Alaskan salmon, local beans and grains, apples and berries, craft spirits and more.
We’ll be fabricating goat carcasses, offering in-depth beef butchering lessons and baking with heritage grains. We’ll be discussing the challenges of sourcing sustainably raised poultry and looking at traceability and other tools in seafood sourcing, as well as deciphering the nuts and bolts of running a sustainable restaurant, to name a few details.
All of the Summit information is housed under this page – programs, events, field trips, meet-and- greets, accommodations, and venues. So what are you waiting for? Buy your tickets now!