welcome to Seattle! Dear friends and fellow attendees, That’s why we’re here in Seattle. Not only is the city situated in one of the country’s most productive and delicious foodsheds, the energy of the On behalf of the national Chefs Collaborative board and staff and the local food community is infectious. The Seattle you’ll experience during Seattle host committee, welcome to Seattle! your visit comes from a committed group of people who are passionate about the place they call home. Over the past year, we’ve been building on the energy we generated in New Orleans. A year into our work to build chef-led networks around the This year’s sessions will energize and inform you, whether you’re getting country, we’re seeing great work in cities from Boston, Portsmouth, and in-depth beef fabrication instruction or hearing about how your peers Providence in the Northeast to Knoxville, Tennessee, and of course, the manage food costs while working with sustainable ingredients. And from continued efforts from our networks in the Pacific Northwest. oysters to salmon, beef to wheat, you’ll experience the flavors of the Pacific Northwest foodshed everywhere you turn, prepared by the city’s We’ve also participated in some exciting initiatives that leveraged chefs’ most committed and exciting chefs. influence in food system reform. We organized our members all over the country to participate in campaigns to stop the destruction of critical So let’s get down to it. Let’s eat, drink, talk, connect—and eat some more. salmon habitat and the overuse of antibiotics in animal agriculture. Cheers! Meanwhile, almost 20 years since Chefs Collaborative was founded, chefs continue to influence the public’s food choices, to push for more Michael Leviton conversation and action around food system reform, and to celebrate the national board chair, chef/owner, Lumiere restaurant; progress that’s been made. chef/partner, Area Four restaurant, Newton/Cambridge, MA Seth Caswell host committee chair, chef/owner emmer & rye restaurant, Seattle, WA

Chefs Collaborative National Summit 2012 from Seattle Chefs Collaborative hello Seattle Chef Collaborative welcomes you to the 4th Annual Chefs Collaborative Sustainable Food Summit. We are honored to be able to share with you what we believe to be the best local and sustainable food town in the nation!

As the largest of Chefs Collaborative’s local networks, Seattle Chefs Collaborative was founded in 1999 and counts more than 250 active members. We host about a dozen events annually, from our flagship Farmer-Fisher-Chef Connection that brings 400 chefs and food producers together, to our regular Meet & Greets (which you will get a taste of on Monday evening), to fundraising and educational events. We partner with regional NGOs, government agencies, Slow Food chapters, and food & beverage producers, and we sit on the Puget Sound Regional Food Policy Council.

When we started, local ingredients direct from the producer were found on just a few dozen menus in Seattle. Now, they are found on hundreds — from fine dining establishments to neighborhood bistros and burger joints. We hope you are able to take time to explore Seattle, and to visit some of our many member restaurants, whether they’re James Beard Award-winners or a good place to get waffles. We hope you leave inspired, and we hope in the future, you don’t hesitate to contact us for assistance or ideas on running your own successful local network!

On behalf of the local board & our many volunteers,

Zachary Lyons Seattle Chefs Collaborative president

Chefs Collaborative National Summit 2012 1 A bit of housekeeping First, please be sure to wear your name badge throughout the Summit for easy access to workshops, events and meals. Second, due to limited space, we’ve asked attendees to pre-register for panels, workshops and field trips. If you change your selection, please use standing-room only space until pre-registered participants have been seated.

Event Locations

Sorrento Hotel Seattle Culinary Academy 900 Madison Street, Seattle, WA 98104 1701 Broadway, Seattle, WA 98122 206.622.6400 206.934.3800 www.hotelsorrento.com www.seattlecentral.edu/seattleculinary

The Silver Cloud Hotel Pravda Events 1100 Broadway, Seattle, WA 98122 1406 Tenth Avenue, Suite 200, Seattle, WA 98122 206.325.1400 206.728-1177 www.silvercloud.com/seattlebroadway www.pravdaevents.com

Olympic Sculpture Park Seattle Art Museum 2901 Western Avenue, Seattle WA, 98121 1300 First Avenue, Seattle, WA 98101 206.654.3100 206.654.3100 www.seattleartmuseum.org/visit/OSP/ www.seattleartmuseum.org

2 Chefs Collaborative National Summit 2012 Summit Agenda overview

Sunday, September 30 12:00-1:30 pm Tuesday, October 2 Lunch and sponsor meet-and-greet 2:00-5:00 pm Location: Seattle Art Museum Come thank the sponsors! Registration at the Sorrento Hotel 8:00-8:45 am Field trips throughout the day (see website 1:30-2:45 pm breakfast for full details) Afternoon breakout sessions 3:00-4:15 pm 8:45-10:45 am 5:30-7:30 pm Plenary session Plenary session Welcome reception, Olympic Sculpture Do Chefs Have a Responsibility to 10:45-11:45 am Park Advocate for a More Sustainable Food Reception and authors’ book signing System? Monday, October 1 11:45 am-2:45 pm Location: Seattle Culinary Academy 5:00-7:00 pm Lunch and Sustainability Awards End-of-day reception, Pravda Events ceremony; closing remarks and a call 8:00-9:00 am to action Registration and breakfast 7:00-9:00 pm 9:00-10:15 am Seattle Chefs Collaborative presents: Meet Welcome and keynote address & Greets hosted by area restaurants and 10:30-11:45 am purveyors in the Pike/Pine neighborhood Morning breakout sessions (between Seattle Culinary Academy and the hotels).

Chefs Collaborative National Summit 2012 3 Summit Agenda [detailed] 10:30-11:45 am Morning breakout sessions Sunday, September 30 Baking with Whole, Heritage, and Locally-Grown 5:30-7:30 pm Grains in the Restaurant Kitchen Welcome reception Join Sean Coyne and Mel Darbyshire, the bakers at Grand Central Baking sponsored by Taylor Shellfish Farms and Sustainable Hire Company along with Don Reed, SCA chef/instructor, for a hands-on Olympic Sculpture Park workshop exploring several applications for baking with whole and heritage grains in the restaurant kitchen. Rise up! Monday, October 1 Location: Seattle Culinary Academy Great Goat! Goat livers for goat lovers! Renowned cookbook author and master of 8:00-9:00 am meat Bruce Aidells leads a session on how to make the most of goat meat Registration and breakfast in the restaurant—from creative cuts to charcuterie. 9:00-9:30 am Modern-day Meat Cutting Welcome Speakers: Rowan Jacobsen, author and Summit host; Michael Leviton, Get more from your meat with Kari Underly, James Beard-nominated national board chair, Chefs Collaborative, chef/owner, Lumiere author and third-generation butcher/journeyman meat cutter. She’ll talk restaurant, chef/partner, Area Four restaurant, Newton/Cambridge, MA; butchery shop and lead a demo on five popular sub-primal cuts of beef. Tom Douglas, chef/owner, Tom Douglas Restaurants, Seattle, WA. Getting a Leg up on American Lamb 9:30-10:15 am Roy Breiman and Mark Bodinet of Cedarbrook Lodge will break down Keynote address a lamb leg and share lamb dishes inspired by Pacific Northwest flavors. Ruth Reichl, author/editor Shepherd Reed Anderson and Megan Wortman, executive director of the American Lamb Board, will be on hand to discuss sustainability in the American lamb industry.

4 Chefs Collaborative National Summit 2012 Tools for Today’s Seafood Sourcing Landscape 12:00-1:30 pm Join moderator Mark Palicki of Fortune Fish as he heads a discussion Lunch and sponsor meet-and-greet about new tools and tactics designed to help chefs best navigate a Come meet and thank our sponsors! shifting seafood landscape. With Justin Boevers from fishchoice.com, Sheila Bowman of the Monterey Bay Aquarium, and chef Rich Garcia 1:30-2:45 pm Afternoon Breakout Sessions of Trace and Trust. Business Model Workshop: Managing the Cost Legitimate Beef: A Discussion on Scale and Sustainability of High-Quality, Sustainable Ingredients How can we all get more great steak? We’ll try and answer this A group of chefs, including Maria Hines of Tilth and the Golden question by taking a look at different production methods for raising Beetle in Seattle, Andrea Reusing of Lantern in Chapel Hill, Derek cattle and how scaling up these methods affects both accessibility Wagner of Nick’s on Broadway in Providence, and Matt Weingarten of and sustainability. With Justin Leavenworth from the SOTE Ranchers’ Sodexo in New York will discuss specific examples of how they have Cooperative, Cory Carman from Carman Ranch, Will Harris from managed to maintain a healthy food cost while bringing in high-quality White Oak Pastures and John Tarpoff from Niman Ranch. ingredients. A tricky balance, but these pros have found ways to make it work. Crowd-funding in the Kitchen: Non-Traditional Funding for Your Food-Related Project Pastured Beef Taste-off: Fresh vs. Frozen From food trucks to fine dining, more people are seeking alternative Does fresh beef always taste better than frozen? We’re going to funding for their food and restaurant projects. What’s worked? What’s taste and find out while discussing how to educate consumers not flopped? A discussion with food entrepreneurs who have bypassed to assume “frozen” means “lower quality;” why freezing is a must the bank to fund their projects. With Gregory Heller, Seattle Chefs for many pastured beef producers, and which cuts of beef take to Collaborative; Tim Crosby, Slow Money; chef Thierry Rautureau, the freezer best. With chefs Piper Davis of the Grand Central Baking Luc/Rover’s; and Jared Stoneberg, Lark Cookbook Project. Company in Portland and Seattle, Dolan Lane of Clarklewis restaurant in Portland, Evan Mallett of Black Trumpet Bistro in Portsmouth, NH, and Cory Carman of Carman Ranch in Wallawa, OR.

Chefs Collaborative National Summit 2012 5 Marine Stewardship Council: Building Trust in Certification meaningful change—including how responsible chefs can sell the food How does the Marine Stewardship Council (MSC) work – and just as revolution to mainstream America. importantly, why does it work so well, both for consumer and fisheries? 3:00-4:15 pm A panel that includes passionate seafood advocates and thought leaders plenary session will talk about their commitment and journey on the road to certified Do chefs have a responsibility to advocate for a more sustainable food system? sustainable seafood and the significant role chefs play as thought leaders New York Times editor and food writer Kim Severson will moderate a with their customers and in their communities. Moderated by Kerry discussion on this topic with chefs Greg Atkinson of Restaurant Marché Coughlin of the MSC, with Geoff Bolan, also from the MSC, Cheryl Fuller in Bainbridge island, Piper Davis of Grand Central Baking Company in of Halperns’ Steak and Seafood in Atlanta, and Daniel J. Rosenthal of the Portland and Seattle, and Tom Douglas of Tom Douglas restaurants in Rosenthal Restaurant Group in Chicago. Seattle. Great Goat! (repeat session from the morning) The Chefs Collaborative Cookbook Modern-day Meat Cutting (repeat session from the morning) Remarks from Jennifer Armentrout, Taunton Press Five Fish: The Diversity of Alaskan Salmon Information on Meet and Greets Chef Chris Keff of Flying Fish restaurant in Seattle will lead a workshop Zachary Lyons, president of Seattle Chefs Collaborative designed to demonstrate the differences between the five species of wild Alaskan salmon and address sustainability issues affecting the species. 5:00-7:00 pm Participants will leave with the ability to identify each type of salmon and reception at Pravda Events have an understanding of how to handle and cook each differently. With Sponsored by the Alaska Seafood Marketing Institute and the Bristol Bay Denby Lloyd from the Alaska Seafood Marketing Institute. Regional Seafood Development Association

Beyond the Restaurant: Tackling Real Food System Reform 7:00-9:00 pm Journalist Jane Black’s talk will challenge the conventional wisdom about Seattle Chefs Collaborative Presents: Meet and Greets, hosted by area how to revolutionize America’s diet and offer practical strategies for restaurants and purveyors in Pike/Pine neighborhood between Seattle Culinary Academy and the hotels. See page 19 for details. 6 Chefs Collaborative National Summit 2012 Tuesday, October 2 10:45-11:45 am Location: Seattle Art Museum Reception and authors’ booksigning 11:45 AM- 2:45 pm 8:00-8:45 am Lunch and Sustainability Awards Ceremony Breakfast and registration Hosted by Kim Severson, author/Atlanta bureau chief, 8:45-10:45 am The New York Times, Atlanta, GA

Issues and Ideas in Sustainable Food Closing remarks and a call to action A series of short talks to educate, inspire, and encourage action! Melissa Kogut, executive director, Chefs Collaborative Featuring: Rowan Jacobsen, Summit host yy Little fish, big impact: Barton Seaver on anchoveta and fisheries sustainability yy Animal Welfare Approved director Andrew Gunther on the trouble with chickens, and why it’s so expensive to raise them right yy Author and activist Dan Imhoff on what chefs should know about the Farm Bill yy JD Kemp of FoodEx and Amanda Oborne of FoodHub on tackling the challenge of regional food distribution and making it thrive yy Author Paul Greenberg on why every chef should care about Bristol Bay salmon and Pebble Mine yy Chef and author Becky Selengut on culinary fiascoes

Chefs Collaborative National Summit 2012 7 Premier platinum GOLD

champion Steward

leader media Sponsors

8 Chefs Collaborative National Summit 2012 Thank You to all of the people who worked so hard on the Summit!

Summit program committee Thank you to all of the talented and generous chefs who Piper Davis, Stephen Stryjewski, cooked during the Summit, including: Megan Westmeyer yy Steven Ariel & Valerie and Whisky yy Paul Rosquita Summit host committee Broussard yy Wayne Johnson TASTE at SAM Seth Caswell, chair, Anna Burkett, Jessica Trace Restaurant/W Ray’s Boathouse yy Hajime Sato Hotel Blumenthal, Roy Breiman, Michelle Clair, yy Karen Jurgensen Mashiko Piper Davis, Jess Dowdell, Jennifer Hall, yy Jason Brzozowy Seattle Culinary yy Jason Stratton Laurence Harris, Gregory Heller, Jennifer Tilth Academy Spinasse/Artusi Johnson, Wayne Johnson, Robin Leventhal, yy Mark Bodinet yy Shiro Kashiba yy John Sundstrom Zach Lyons, Amanda Oborne, Jon Rowley, Copperleaf Shiro’s Sushi Lark Jenise Silva, Gerry Warren, Bill Whitbeck, Restaurant Restaurant yy Jerry Traunfeld Karl Uri. yy Kevin Davis yy Brendan McGill Poppy Blueacre Seafood/ Hitchcock Steelhead Diner yy Zephyr Paquette yy Xinh Dwelley Skelly and the Bean Xinh’s Clam & Oyster House/Taylor yy Thierry Rautureau Shellfish Rover’s/Luc yy Mark Fuller yy Dustin Ronspies Ma’ono Fried Chicken Art of the Table

Chefs Collaborative National Summit 2012 9 Thank You to all of the people who worked so hard on the Summit

Special Thanks Thank you to our generous sponsors: Linda Chauncey, Karen Jurgensen, Jeff Keever and the students at the Seattle Culinary Academy; Anna Burkett Premier yy RIVAL Digital Marketing yy R. Murphy Knives and team at the Seattle Art Museum/Bon Appetit Agency Management Company; Thierry Rautureau, Deb Plunkett, yy Alaska Seafood Marketing yy Snoqualmie Valley Lamb y Gillian Gurish, The Book Larder, Murray Stenson, J Institute y Taylor Shellfish Farms yy Triad Fisheries Sherman Studio…and all of the generous volunteers who yy Bristol Bay Regional yy Sodexo, Inc. helped make the Summit a success. Thank you! Special Leader thanks to Jennifer Johnson, our Seattle event coordinator Seafood Development yy SustainableHire extraordinaire! Association yy Davidson Commodities Steward yy Niman Ranch yy Fertel Foundation Thank you for the many donations of yy Australis food and drink, including: Platinum yy FishChoice.com Alaska Scallop Association, Alaska Seafood Marketing yy Caffe Vita Coffee Roasting yy Anolon Gourmet yy Frontier Natural Products Institute, Angel Vine Winery, Australis Aquaculture, Batch Company Co-op 206 Distillery, Beecher’s Cheese, Bluebird Grain Farms, Cookware Bristol Bay Regional Seafood Development Association, yy Fresh Ideas Group Gold yy Kendall College Caffé Vita, Cedergreen Cellars, Cedar Grove, Choice Tea, yy Google Davidson Commodities, Dry Creek Vineyard, DRY Soda, yy Marine Stewardship yy Shepherd’s Grain Foris Vineyard Winery, Fremont Brewing, Grand Central y Council y Grand Central Baking yy Theo Chocolate Baking Company, Hotlips Soda, Kenwood Vineyards, Company Millbrandt Vineyard, Niman Ranch, Organic Valley, Champion Media sponsors Parejas Cellars, Pederson’s Rentals, Pike Brewing Fine yy Monterey Bay Aquarium/ Ales, Shepherd’s Grain, Snoqualmie Valley Lamb, Taylor yy American Lamb Board Seafood Watch yy Edible Communities Shellfish, Tieton Cider, Theo Chocolate, Triad Fisheries y yy Animal Welfare Approved yy Organic Valley y Taunton Press yy Zester Daily

10 Chefs Collaborative National Summit 2012 Greg Atkinson Presenters chef/proprietor, Restaurant Marché Bainbridge Island, Washington Session: Do Chefs Have a Responsibility to Advocate for a More Sustainable Food System?

Bruce Aidells Jane Black meat expert/chef/cookbook author Journalist Berkeley, California New York, New York Session: Great Goat! Session: Beyond the Restaurant: Tackling Real Food System Reform

Reed Anderson Mark Bodinet shepherd, Anderson Ranch executive chef, Copperleaf restaurant Brownsville, Oregon Seattle, Washington Session: Getting a Leg up on American Lamb Session: Getting a Leg up on American Lamb

Jennifer Armentrout Justin Boevers editor, Fine Cooking Magazine director of operations, FishChoice.com Newtown, Connecticut Seattle, Washington Session: Sneak peak at The Chefs Session: Tools for Today’s Seafood Collaborative Cookbook Sourcing Landscape

Chefs Collaborative National Summit 2012 11 Geoff Bolan Kerry Coughlin commercial director, Americas Region Americas regional director, Marine Stewardship Council Marine Stewardship Council Seattle, Washington Seattle, Washington Session: Marine Stewardship Council: Session: Marine Stewardship Council: Building Building Trust in Certification Trust in Certification

Sheila Bowman Sean Coyne manager of culinary and strategic initiatives, head baker, Grand Central Baking Company Seafood Watch, Monterey Bay Aquarium Portland, Oregon Monterey, California Session: Baking with Whole, Heritage, and Locally- Session: Tools for Today’s Seafood Grown Grains in Restaurant Kitchens Sourcing Landscape

Roy Breiman Tim Crosby culinary director, Cedarbrook Lodge director, Slow Money NW Seattle, Washington Seattle, Washington Session: Getting a Leg up on American Session: Crowd-funding in the Kitchen: Non- Lamb traditional Financing and Funding for Your Food- related Project

Cory Carman Mel Darbyshire owner, Carman Ranch head baker, Grand Central Baking Company Wallowa, Oregon Seattle, Washington Sessions: Legitimate Beef: A Discussion Session: Baking with Whole, Heritage, and Locally-Grown Grains on Scale and Sustainability; and Pastured in Restaurant Kitchens Beef Taste-off: Fresh vs. Frozen

12 Chefs Collaborative National Summit 2012 Piper Davis Paul Greenberg co-owner/bakery cuisine director, author Grand Central Baking Company New York, New York Portland, Oregon Session: Tuesday talk on Bristol Bay Sessions: Baking with Whole, Heritage, and Locally- Grown Grains salmon and Pebble Mine in Restaurant Kitchens, Pastured Beef Taste-Off: Fresh vs. Frozen, and Do Chefs have a Responsibility to Advocate for a More Sustainable Food System? Tom Douglas Andrew Gunther owner, Tom Douglas Restaurants program director, Animal Welfare Seattle, Washington Approved Sessions: Morning welcome and Do Chefs Have a Alexandria, Virginia Responsibility to Advocate for a More Sustainable Session: Tuesday talk on the trouble with Food System? chickens

Cheryl Fuller Will Harris fresh seafood merchandiser, rancher/president, White Oak Pastures Halperns’ Steak & Seafood Bluffton, Georgia Atlanta, Georgia Session: Legitimate Beef: A Discussion Session: Marine Stewardship Council: on Scale and Sustainability Building Trust in Certification

Richard Garcia Gregory Heller executive chef, 606 Congress and the consultant, Civic Actions Renaissance Boston Waterfront Hotel Seattle, Washington Boston, Massachusetts Session: Crowd-funding in the Kitchen: Non- Session: Tools for Today’s Seafood traditional Financing and Funding for Your Sourcing Landscape Food-related Project

Chefs Collaborative National Summit 2012 13 Maria Hines JD Kemp chef/owner, Tilth and Golden Beetle restaurants founder/president, FoodEx Seattle, Washington Boston, Massachusetts Session: Business Model Workshop: Managing Plenary Session: Making Regional the Cost of High-Quality, Sustainable Food Distribution Thrive Ingredients

Dan Imhoff Melissa Kogut president/co-founder, Watershed Media executive director, Chefs Collaborative Healdsburg, California Boston, Massachusetts Session: Tuesday talk on the Farm Bill Closing remarks and a call to action

Rowan Jacobsen Justin Leavenworth author chief executive officer, SOTE Ranchers Cooperative East Calais, Vermont Seattle, Washington Summit host Session: Legitimate Beef: A Discussion on Scale and Sustainability

Christine Keff Michael Leviton chef/owner, Flying Fish chef/owner, Lumiere restaurant, Seattle, Washington chef/partner, Area Four restaurant Session: Five Fish: The Diversity of newton/Cambridge, Massachusetts Alaskan Salmon Session: Monday morning welcome

14 Chefs Collaborative National Summit 2012 Denby lloyd Ruth Reichl principal, Alaska Resource Consultancy author/editor Kodiak, Alaska New York, New York Session: Five Fish: The Diversity of keynote speaker Alaskan Salmon

Amanda Oborne Daniel J. Rosenthal director, FoodHub president, The Rosenthal Restaurant Group Portland, Oregon Chicago, Illinois Plenary Session: Making Regional Food Session: Marine Stewardship Council: Building Trust in Distribution Thrive Certification

Mark Palicki Andrea Reusing vice president of marketing, Fortune Fish chef/owner, Lantern restaurant Company Chapel Hill, North Carolina Bensenville, Illinois Session: Business Model Workshop: Managing Session: Tools for Today’s Seafood the Cost of High-Quality, Sustainable Ingredients Sourcing Landscape

Thierry Rautureau Barton Seaver chef/owner, Rover’s and Luc Restaurants author and National Geographic Fellow Seattle, Washington Washington, DC Session: Crowd-funding in the Kitchen: Non- Session: Tuesday talk on fisheries Traditional Financing and Funding for Your sustainability Food-related Project

Chefs Collaborative National Summit 2012 15 Becky Selengut Kari Underly chef/author/educator founder, Range, Inc. Seattle, Washington Chicago, Illinois Session: Tuesday talk on culinary fiascoes Session: Modern-day Meat Cutting

Kim Severson Derek Wagner author/Atlanta bureau chief, The New York Times chef/owner, Nick’s on Broadway Atlanta, Georgia Providence, Rhode Island Session: Do Chefs Have a Responsibility to Session: Business Model Workshop: Managing Advocate for a More Sustainable Food System? the Cost of High-Quality, Sustainable Ingredients

Jared Stoneberg Matt Weingarten producer, Lark Cookbook Project executive chef/culinary director, Unique Seattle, Washington Solutions, Sodexo Session: Crowd-funding in the Kitchen: Non- Brooklyn, New York Traditional Financing and Funding for Your Session: Business Model Workshop: Managing Food-related Project the Cost of High-Quality, Sustainable Ingredients

John Tarpoff Megan Wortman vice president, Niman Ranch executive director, American Lamb Board Alameda, California Denver, Colorado Session: Legitimate Beef: A Discussion Session: Getting a Leg up on American Lamb on Scale and Sustainability

16 Chefs Collaborative National Summit 2012 Seattle Chefs Collaborative Monday, October 1, from 7:00-9:00 pm Meet & Greets Visit one (or all!) of the following Meet & Greets: Washington Shellfish & Ocean Acidification Join us for a special neighborhood-wide Meet & Greets in locations Oyster-friendly Washington white wine, Taylor Shellfish throughout the Pike & Pine District, all within walking distance Melrose Market Building, 1521 Melrose Avenue of Monday’s end-of-day reception. Enjoy great, local food & beverage, learn about the producers of those products and about Sample some of the finest oysters on earth while you learn about sustainability beyond sourcing, and relax and network with fellow how ocean acidification threatens the rich oyster beds of Puget Summit attendees and local Seattle-area Chefs Collaborative Sound, and what you can do to help. members. Six Meet-and-Greets will be spread across three venues, each featuring a different topic. Meat Tasting Comparing Conventional with Niman Ranch & Local Ranches In Seattle, Meet & Greets are our single most effective membership recruitment tool. The educational and networking events occur six USDA-Inspected Mobile Abattoirs & Sustainable Waste Management, to eight times per year, with practical topics for chefs built around with meat-friendly Washington red wine and Rain Shadow Meats the Chefs Collaborative mission. They provide chances for our local Terra Plata, 1501 Melrose Avenue members to network, and they remind us not only of the values of Taste how sustainability and terroir contribute to the flavor of “Local. Sustainable. Delicious,” but that we are part of a movement beef and pork when these meats are served side-by-side with larger than ourselves. conventional meat. Learn about how Washington has pioneered the use of USDA-inspected mobile slaughter units, and how Seattle Meet & Greets are subject to change. leads the nation with mandatory food waste composting and A map with full details will be available at recycling. Monday’s reception at Pravda Events.

Chefs Collaborative National Summit 2012 17 Washington Cheese & Cider Tasting Craft Distilleries & Drinking Water Educating the Future & Energy Efficiency Featuring Oola Distillery, Rain City Vodka and Sound Spirits, as well Melrose Market Studios, Melrose Market Building, 1532 Minor Avenue as Custom Pure Water. snacks by Grand Central Baking Company Washington is home to many artisan cheese and cider makers winning featuring Shepherd’s Grain flour acclaim and awards nationally and globally. Enjoy samples directly from Oola Distillery, 1314 East Union Street these artisans, while learning about how Seattle Culinary Academy, Sample products from three Seattle-based distilleries (all made with Seattle Chefs Collaborative and Quillisascut Farm School have partnered primarily Washington ingredients), and try cocktails made with their to educate the next generation of chefs about sustainability, and learn spirits by top local bartenders. Water is the single most used ingredient how Seattle is making its restaurants more energy efficient through the in any restaurant, from cooking to table service. Learn why a top-notch Community Power Works program. filtration and fizzy water system can replace imported, bottled water.

Fair & Direct Trade Puget Sound Salmon & Clean Water Featuring Caffe Vita Coffee, Theo Chocolate, Choice Organic Tea Featuring Pink & Keta Salmon from Bruce Gore; prepared by Restaurant Zoe & Pike Brewing Fine Ales & Salmon Safe Wines Caffe Vita Bean Room, 1005 East Pike Street Oola Distillery Event Space, 1314 East Union Street Sample from these four renowned, Seattle-based producers while you Less well-known than their King and Sockeye counterparts, Pink & Keta learn how they go beyond “Fair Trade” to “Direct Trade,” what’s the salmon are sustainably harvested wild fish of high quality, versatility difference, and why the distinction is important. and great flavor, and the only commercially harvestable salmon within Washington’s Puget Sound. Sample these delicious but under- appreciated fish while you learn about programs in Washington to protect and restore salmon habitat in an amazing partnership between environmentalists, farmers and food & beverage artisans.

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Chefs Collaborative National Summit 2012 25 Chefs Collaborative Mission Board of Overseers Chefs Collaborative works with chefs and the greater food community to celebrate Seth Caswell local foods and foster a more sustainable food supply. The Collaborative inspires Piper Davis action by translating information about our food into tools for making knowledgeable Helene Kennan purchasing decisions. Through these actions, our members embrace seasonality, Michael Leviton, chair preserve diversity and traditional practices, and support local economies. Evan Mallett Bob Perry Statement of Principles Tom Philpott 1. Food is fundamental to life, nourishing us in body and soul. The preparation of food strengthens Andrea Reusing our connection to nature. And the sharing of food immeasurably enriches our sense of community. Tracey Ryder Bruce Sherman, immediate past chair 2. Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry. Stephen Stryjewski, clerk Sylvia Tawse, treasurer 3. Food choices that emphasize delicious, locally grown, seasonally fresh, and whole or minimally Megan Westmeyer, vice-chair processed ingredients are good for us, for local farming communities, and for the planet. Advisory Board 4. Cultural and biological diversity are essential for the health of the earth and its inhabitants. Preserving and revitalizing sustainable food, fishing, and agricultural traditions strengthen that Rick Bayless diversity. Rebecca Goldburg Joan Dye Gussow 5. By continually educating themselves about sustainable choices, chefs can serve as models to Fred Kirschenmann the culinary community and the general public through their purchases of seasonal, sustainable ingredients and their transformation of these ingredients into delicious food. Michel Nischan 6. The greater culinary community can be a catalyst for positive change by creating a market for good Staff food and helping preserve local farming and fishing communities. Leigh Belanger, program director Rob Booz, network coordinator Our vision Jen Ede, development & marketing associate As a result of our work, sustainable practices will be second nature for every chef in the Melissa Kogut, executive director United States. Gillian Gurish, intern Deborah Plunkett, intern