2012 Sustainable Food Summit - member ticket
For current members of Chefs Collaborative. If you are unsure of your membership status, please contact Jen Ede via email at email@example.com or by phone at 617 236 5200.
2012 Sustainable Food Summit - non-member ticket
Field trip #1: Ballard Brunch and Market Tour
Sunday, September 30th. Start the day with brunch at Bastille, a Chefs Collaborative member restaurant, where chef Jason Stoneburner and his crew serve you a French farmhouse breakfast and give you a tour of their innovative restaurant rooftop garden with designer Colin McCrate of the Seattle Urban Farm Company. After brunch, Seattle Chefs Collaborative chapter president Zachary Lyons will lead a tour of the Ballard Farmers Market, one of the most popular farmers markets in the country.Then you’ll head to Theo Chocolate, the nation’s first organic fairly traded bean-to-bar chocolate company for a factory tour. This excursion will finish at Fremont Brewing, in the shadow of the Aurora Bridge, where we'll taste some of the area's finest microbrews featuring regional ingredients. This tour departs the Sorrento Hotel at 10:00 am.
Field trip #2: Pike Place Market Tour
Sunday, September 30. Chefs Collaborative member Diane LaVonne of Diane’s Market Kitchen cooking school will provide you with an insider’s tour of the famed Pike Place Market - the oldest continuously operating public farmers market in the country. After the tour, you’ll head back to Diane’s Market Kitchen for a cooking demo and lunch with wine pairings. The excursion will wrap up leaving you time to explore the market on your own before walking a few blocks north the Olympic Sculpture Park for the opening reception. This tour meets at Diane's Market Kitchen (1101 Post Avenue, Seattle).
Field trip #3: Samish Bay and Skagit River Ranch Tour
Saturday, September 29. Oysters, butchery, organic grain, OH MY! This day trip will take you from Seattle to the fertile Skagit River Valley and Samish Bay to tour the Taylor Shellfish facility (with oyster tasting); a lunch and presentation at the Washington State University organic grain and bread research facility in Mt. Vernon; and will wrap up with a visit to the innovative mobile abattoir (aka Mobile Slaughter Unit) and presentation from the butcher at Skagit River Ranch. This tour departs the Sorrento Hotel at 8:30 am.
Field trip #4: The Herbfarm wine dinner and farm tour
Tuesday, October 2. Cap off your Seattle Conference by joining one of America’s original farm-to-table restaurants for an exclusive evening of Pacific Northwest magic. Chefs Collaborative members The Herbfarm will host you for a behind-the-scenes tour of their 5-acre farm where they raise & grow much of the flora & fauna for the acclaimed restaurant. You’ll see the Ozette potato (left here by Spanish explorers in 1792), Pellegrini bean, tuberous nasturtiums, wild nodding onion and other culinary rarities raised at the farm. The 4-hour 8-course dinner includes six Pacific Northwest wines from the 25,000 bottle cellar. The iconic restaurant, founded in 1986, introduced many of the herbs used in today’s kitchen, including lemon verbena, scented geraniums, anise hyssop, and sancho (Japanese prickly ash). This tour leaves the Sorrento Hotel at 3:45pm and will return you filled with bonhomie, new ideas, and great memories at around 10:30 p.m. *Note: the $175 price includes $35 for transportation. If you choose to take your own transportation, the cost of the dinner is $140. For more information about the dinner, visit this link: http://theherbfarm.com/Upcoming/Chefs_Summit_Dinner/.
Field trip #5 Fisherman's Terminal tour and lunch
Sunday, September 30. Seattle has one of the last great working urban fishing ports in the country. Just past the Ballard Locks, hundreds of fishing boats bring in their catch to the Fisherman’s Terminal. The tour, led by veteran fisherman Jeremy Brown, will include presentations by Dr. Ray Hilborn from the University of Washington (and author of Overfishing: What Everyone Needs To Know) , and Dr. Bruce Leaman of the International Pacific Halibut Commission, boat tours, a fish butchery demonstration and lunch at legendary Ray’s Boathouse by Chefs Collaborative member, chef Wayne Johnson. Tour departs at 9:30 from the Sorrento Hotel.