The 2012 Chefs Collaborative Sustainable Food Summit will take place Septembver 30 – October 2, with a focus on Flavors of a Foodshed: Seattle. 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. Youâ€™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.
Weâ€™ll be fabricating goat carcasses, offering in-depth beef butchering lessons and baking with heritage grains. Weâ€™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. Besides all this, youâ€™ll have the chance to network and learn from like-minded chefs from all over the country. â€œThe highlight of the Summit for me,â€ says Rich Garcia, executive chef of Bostonâ€™s 606 Congress and Boston Local Network Leader, â€œis the chance to meet chefs Iâ€™ve looked up to throughout the course of my career.â€ All of the Summit information is found at http://chefscollaborative.org/sustainable-food-summit/2012-2/ â€“ programs, events, field trips, meet-and- greets, accommodations, and venues. So what are you waiting for?Â Register now at Eventbrite by clicking here.