Chefs Collaborative is a national chef network that's changing the sustainable food landscape using the power of connections, education and responsible buying decisions.

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Serve it to Save It: Bristol Bay Salmon

In June and July, Chefs Collaborative is teaming up with the Bristol Bay Regional Seafood Development Association to help chefs host Bristol Bay salmon dinner events. Explore the map:
View Bristol Bay 2013 in a larger map
Click here to see a full list of the participating chefs and restaurants. 
 

The Chefs Collaborative Cookbook is now available:

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What People are Saying:

“Many chefs – and their books – pay lip service to the sustainable ideal. This book does more than that. It offers really wonderful recipes for food that is gorgeous and good for both you and the planet. It’s given me so many great ideas.” - Ruth Reichl, former editor of Gourmet and Author of Garlic and Sapphires.

"Good food from family farmers feeds us, body and soul. The many delicious meals you will cook from these recipes will add up to big changes for our farmers, our families, our communities, and our planet." - Willie Nelson, President and Founder of Farm Aid.

"There is no greater joy than sharing food around the table. The Chefs Collaborative Cookbook is filled with sustainable recipes that will enrich your palates and your plates for years to come!" - Laurie David, Produce, Environmental Activist, and Author of The Family Dinner.

 

Fresh from the FieldRSS

  • June 18, 2013

    This is a guest post by Drew McDonald of The Plaid Apron in Knoxville, TN The Plaid Apron is a cafe tucked into the historic Sequoyah Hills neighborhood in Knoxville, TN.  We consider ourselves to be a “relationship driven” restaurant.  We rely on many local and sustainable resources; utilizing what’s here and working closely with farmers [...]

  • June 11, 2013

    By Elijah Lawson; Crossposted from Elijah Lawson’s blog, Tails from Bristol Bay. Tails from Bristol Bay is a 2013 documentary film project to introduce the fishermen of Bristol Bay to consumers across the country. On Thursday night, June 6th our camera man arrived in Dillingham. We shook him out of his bunk early Friday morning [...]

  • June 10, 2013

    This past Friday, Alaskans heard about our campaign to savor Bristol Bay salmon with the Bristol Bay Regional Seafood Development Association. Click below to listen to an interview I did with KDLG’s Dave Bendinger. You’ll hear more about why we’re working with 70+ chefs to raise awareness about Bristol Bay sockeye this summer: Click here [...]