The Chefs Collaborative, a national network of chefs and food professionals active in building a sustainable food system, is holding their annual National Summit in nearby Boston this year — a terrific opportunity to meet other members of the food community!
This 3-day event opens on Sunday, October 3, with a selection of field trips. Two of them feature the Seacoast: “Lobster 101″ with Jeremy Sewall and Mark Sewall in York, ME; and “A Culinary Tour of New England” led by Evan Mallett of Black Trumpet Bistro, and John Forti of Strawbery Banke Museum. The Summit continues October 4–5 with a full schedule of workshops and general sessions, including “Chefs’ Roles in Renewing Heirloom & Heritage Foods,” which Evan Mallett and John Forti are also participating in.
The second annual Chefs Collaborative National Summit, Redefining our Culinary Traditions, will bring together chefs and members of the food community from around the country to share expertise and ideas, while inspiring action towards a more sustainable food system! We expect 300 chefs, culinary professionals, and members of the food media to join us at Bunker Hill Community College in Boston, October 3-5, 2010, for this educational and community-building conference focused on the theme of integrating sustainable principles into regional culinary and agricultural heritage.
$250 for non-members, $200 for members
**A limited number of scholarships for culinary students are available. Please call our office for details at 617-236-5200.
**For more information, see workshops, field trips, and general sessions!
A Culinary Tour of the New England Seacoast
Led by chef Evan Mallet and John Forti
Destination: Portsmouth, NH
Sunday, October 3
Visit one of New England’s oldest seaports and enjoy the culinary traditions and tastes of the Seacoast. The day will begin at Strawbery Banke Museum where you’ll join garden historian and curator John Forti for a guided tour of the museum’s heirloom gardens and orchards. Next, learn how Portsmouth Brewing Company is sourcing its grains locally to create incredible brews. Finally, acclaimed chef Evan Mallett of Black Trumpet Bistro will close the evening with a delicious family-style meal of local and seasonal fare.
Lobster 101
Led by chef Jeremy Sewall and lobsterman Mark Sewall
Destination: York, ME
Sunday, October 3
Spend an afternoon on York Harbor with third generation lobsterman, Mark Sewall, and his cousin, Jeremy Sewall, Executive Chef of the soon-to-open Island Creek Oyster Bar, Eastern Standard and Lineage Restaurant. This is a once in a lifetime opportunity to learn first-hand about lobster fishing and a true sea-to-plate relationship. We’ll stop for an early dinner at Robert’s Maine Grill before returning to Boston. Dress warm and be prepared to get wet. Be sure to bring a rain jacket and some waterproof shoes.
Chefs’ Roles in Renewing Heirloom & Heritage Foods
Saturday, October 4
What is the difference between a Red Wattle and a Large Black hog? Why would you go out of your way to find an Ozette potato? And who was Jimmy Nardello and what’s so special about his sweet peppers? This panel features chefs who are working to restore foods at risk of extinction not only by featuring the unusual and delicious ingredients on their menus, but by getting involved in their local food communities.
Moderator: John Forti, curator of historic landscapes, Strawbery Banke Museum, Portsmouth, NH
Speakers: Seth Caswell, chef/owner, emmer&rye restaurant, Seattle, WA; Evan Mallet, chef/owner, Black Trumpet Bistro, Portsmouth, NH; Andrea Reusing, chef/owner, Lantern Restaurant, Chapel Hill, NC
For more information, registration and full schedule of events >
