Chefs Collaborative

Photo: Jenny Downing, flickr

Two Sundays ago, I attended a great seafood-focused forum (a collaboration between Let’s Talk About Food, the Museum of Science, New England Aquarium, the Center for Health and the Global Environment at Harvard Medical School, Chefs Collaborative, and the Cambridge Science Festival). Often, when I refer to the subject of sustainable seafood, I jokingly throw in the description word “murky” as a way to let the person I’m talking to know that there are a multitude of factors involved in choosing which seafood to put on the menu. Chefs Collaborative members Barton Seaver, chef/author of For Cod and Country, and Gordon Hamersley, chef/owner of Hamersley’s Bistro in Boston, along with Paul Greenberg (author of Four Fish) and others from the New England seafood community came together and described their own frameworks for doing the right thing. If one thing was clear, it was the fact that we all need to be more conscientious about what we put into our mouths, because, as Barton said, the guiding hand of natural selection is holding a fork.

Read on for an account of the afternoon by Sue McCrory, the host/editor of Public Radio Kitchen.

- Jen Ede, Development and Marketing Associate

If there was a single message that attendees walked away with on Sunday at the New England Seafood Teach-In, it was this: eat responsibly.

A familiar call. We know, we know — we should all eat responsibly. But what does this actually mean in the context of fish?

When it comes to sustainable seafood, the waters are muddied by myriad factors, not the least of which is the chain of decisions you make (or don’t) when you elect to eat fish. Here’s a sampling: ‘where will I buy it…which fish will I choose…how does that taste…was it farmed or wild caught…was the way it was caught hurt the sea floor, the future of the fishery, other marine wildlife…how much of all this matters to me?’ And don’t forget your wallet.

Sunday’s Teach-In taught us, in essence, that eating fish responsibly means setting priorities and deciding whom to trust. But the two are wedded. And here’s the kicker, repeated more than once by different participants at the Teach-In: any fish you see in the case is a priori “sustainable” because the government regulates it, heavily, to be such.

Taken in combination, all this is enough to make you throw up your hands in despair were it not for seafood’s being so darn tasty, so darn healthy and so utterly important a protein for a majority of the world’s population.

Attendees got an introduction to the science and numbers behind the fishing industry in the first half of the Teach-In, followed by a sense of what factors drive those who purchase or present fish for our consumption.

In Panel 1 “Counting the Fish,” John Williamson, President of Stellwagon Alive!, observed that here in the Northeast we’ve got some of the best science in the world as it relates to determining catch levels and sustainable yields. Yet in his view we need to remain cognizant of what science cannot tell us and manage the uncertainties.

Vito Giacalone, himself a fisherman and the Chair for Governmental Affairs for the Northeast Seafood Coalition (NSC), argued similarly, but more passionately. Due to heavy regulations which fluctuate often, fishermen bear the economic burden when science does not (or cannot) answer all the questions about the present and future health of a fishery. While we wait for banks to ‘heal’ and stocks to increase, create a legal system, Giacalone argues, that doesn’t destroy the fishing industry in the meantime. Fishermen are a local resource. They and their fleets are aging in an industry notoriously hard to break into.

During Panel 2, “The Business of Seafood,” the conversation turned relatively lighter in tone, and the information more accessible. All participants agreed they currently look to farm-raised fish more often. Skip Bennett of Island Creek Oysters actually runs a fish farm. He believes strongly in the moral need to create food in an environmentally sound way. Oyster farms do this in spades.

But Gordon Hamersley, chef/owner of Hamersley’s Bistro in the South End, allowed that he “has issues” with some farmed fish. Respect for the savory magnificence of salmon, for instance, keeps him from serving it farm-raised over wild-caught to his customers. But other farmed species got the proverbial ‘thumbs up.’ From Elizabeth Fitzsimons of the New England Aquarium we learned that Arctic char is a delicious, sustainable choice for a farm-raised fish. ICO’s Bennett recommended barramundi. (Self-professed “insane fisherman” Paul Greenberg, who delivered a superb opening address, predicts that farm-raised fish will eventually outnumber wild-caught during this century.)

Hamersley and Roger Berkowitz of Legal Sea Foods agreed on the deleterious effect of the “noise” generated by the media over the issue of sustainable seafood. Whole Foods’ recent decision to discontinue carrying some Atlantic cod is a case in point: neither Berkowitz nor Hamersley places credence in the Monterey Bay Aquarium’s Seafood Watch Program recommendations that- Whole Foods followed in their new policy regarding cod. Most fishermen by definition are “conservationists,” Berkowitz offered, because they must look ahead. Their livelihood depends on it. (Giacalone said the same during his talk.) Carl Salamone of Wegman’s observed that the local fishermen he’s been working with have proven wholly amenable to bringing in fish ‘on spec’ under agreed-upon, sustainable methods.

In a nutshell, then, how does one eat fish responsibly? Be a “conservationist at the plate” was Hamersley’s pearl of wisdom. Inform yourself over your fish choice, and eat six ounces of it, not eight, with generous sides of fresh vegetables.

Train yourself to be less “protein-centric,” echoed chef Barton Seaver, a National Geographic fellow, who gave a rousing closing address on the moral responsibility of each us to be “sustainable eaters.” We can impact the health of our oceans, the fate of our planet, if we each cut back our consumption of environmentally costly foods (e.g., meat, bluefin tuna) and bring our love of food home to our dinner tables. Food is, at its essence, a social endeavor, and one that unites us all.

If you have been anywhere near our website, Facebook, or Twitter within the past month, you know that we have just finished our Earth Dinner series! In case you haven’t, here’s a brief overview: for the past 9 years, we have been teaming up with Organic Valley for their Earth Dinner series, an event where restaurants and chefs across the country highlight their use of local, seasonal, and sustainable ingredients by hosting their own Earth Dinner. While a few restaurants have yet to host their events, most were held on Earth Day, April 22, and the preceding week. We have been receiving great feedback regarding turnout, donations, and interest from customers.

With over 100 participants in every region across the country, there was quite an array of hosts, events, and recipes. Some restaurants, such as Border Grill, created a $30 prix-fixe vegetarian menu at all of their locations (Las Vegas, NV and Los Angeles and Santa Monica, CA). Artisan Baking Co. in Fort Worth, TX hosted a cooking class where the students made their own pizzas topped with locally sourced ingredients. Some restaurants, such as Orzo Kitchen and Wine Bar in Charlottesville, VA simply held their regular dinner service and donated a percentage of their proceeds from that week to Chefs Collaborative.You can read more detailed profiles of a few of our Earth Dinners by visiting our blog.

We would like to thank the Earth Dinner veterans such as Armsby Abbey in Worcester, MA, Grand Central Bakery in Portland, OR, and Hukilau Lanai in Kapaa, HI, for joining in another year of this celebration, and welcome those who participated for the first time, such as The Green Table in New York City and Flora Restaurant in Arlington, MA, among others! We truly appreciate those who participated and hope to see even more next year!

Earth Dinner dessert: Honey Gelato

As most Earth Dinner series come to an end, some restaurants are sharing their experiences, their recipes, and their examples of what an Earth Dinner is all about. Chef Ron Miller at Hukilau Lanai in Kaua’i, Hawaii, told us about how their partnership with Real Time Farms and their Earth Dinner on April 23rd helped highlight their use of local and sustainable ingredients as well as their relationship with the farmers who provide them. 

Aloha,

At Hukilau Lanai we love our local farmers & fisherman! We strive to use ingredients and products from Kaua’i and the neighbor islands. Our handcrafted cuisine is made from scratch in our kitchen. We are forever looking to stay fresh and innovative in greening our business while continuing to serve up our guests’ favorites.

Chef Ron Miller in the herb garden

Recently, we signed on with REAL TIME FARMS. It’s a fantastic way for our guests to connect through our website menu to the farmers and food artisans that contribute to their dinner! Because our restaurant is on an island, 2,500 miles from the mainland, we enjoy a community that is uber-conscious of using local products and produce Kaua’i has to offer. In addition, our visitor clientele is always wanting to know: “What is this vegetable? Where can I buy it? Does it grow here?” With Real Time Farms, they can easily get those answers.

In addition to the benefit for our guests, we ourselves appreciate the role Real Time Farms plays in helping us develop our relationships with our farmers and food artisans. Most importantly, they get the recognition they so richly deserve.

This year we put on our third annual EARTH DINNER, partnering with Chefs Collaborative in the nationwide dinners surrounding Earth Day. For our 2012 dinner we included a tour of our herb garden, accompanied by a refreshing “Garden in a Glass” cocktail. As in years past, we focused the dinner on the ingredients that our regular farmers bring us, and many of the farmers themselves attended.

We also featured an informational table showing Real Time Farms and what it’s all about.

We hope to see more Hawaii restaurants participate in Earth Dinners in the future, and would love for the word of Real Time Farms to spread across the islands as well.

Bartender John Scott with featured Garden in a Glass

GARDEN IN A GLASS

 1.25 oz Koloa spiced rum

 1 oz McPhee’s Bees honey  syrup

 1 oz fresh Kaua’i lime juice 

 3 oz Kaffir Lime-lemongrass tea

Garnish: Kaffir lime & lemon balm leaf

Serve over ice

A Hul Ho,

Ron, Krissi, & the Gang at Hukulau Lanai, Kaua’i, Hawaii

Believe it or not, Earth Day is right around the corner and the week is almost through! For the past 8 years, we have been teaming up with Organic Valley for their Earth Dinner series, an event where restaurants and chefs across the country highlight their use of local, seasonal, and sustainable ingredients by hosting their own Earth Dinner. Certified as one of “Greenest Restaurant in America”, it isn’t uncommon to find Chef Justin Martin using fresh and organic ingredients at both locations of Uncommon Ground in Chicago. Check out what owner Helen Cameron had to say about their “uncommon” philosophy and upcoming Earth Dinner Event on April 22nd!

Is this your first year participating in the Earth Dinner Series? Why did you decide to host an Earth dinner?

This is our first year participating in the Earth Dinner Series. Our uncommon vision is to “Nourish Community & Nurture Environment” and we decided to get involved because this event aligns with our desire to educate our guests and staff about sustainable food systems and the importance of knowing where your food comes from. We choose to support the farmers, producers, and organizations who work hard to provide us with good, clean, & fair food.

What will be the format of your Earth Dinner? What will you be cooking?

We will be offering a 3-course Locavore prix-fixe menu that will include a $5 donation to Chefs Collaborative. I would love you tell you that we will be offering something extra-special, but the truth is this is what we do every day at Uncommon Ground. We focus our purchasing on local farmers who produce high-quality proteins, vegetables, and fruits, while also supporting local artisans who make amazing breads, cheese, beer, liquor, etc. Highlights would be our local greens salad with fresh Klug Farm strawberries, Gunthorp Farm bacon-crusted chicken breast, and warm Klug Farm blueberry bread pudding.

Sourcing local products has been amazingly easy this year!  Due to unseasonably warm weather, I have local asparagus, ramps, spring onions, and strawberries already on our menu.  We usually don’t get these treats until May at the earliest. Our rooftop farm hasalready been providing us an array of lettuce, kale, spinach, parsley, chives, mint, sorrel, mustard greens since mid march, and much more is on the way–radishes, beets, peas, carrots.  We also grow our own sunflower sprouts and micro-greens.

“Most of you are too young to remember an America with awful food.  An America where every strawberry was like cotton, where every salad was made with iceberg lettuce and had a sweet orange dressing called “French,” an America where good coffee was unknown, bread was white, and cheese was imported from France. So you don’t also have the joy of remembering the little moments when it changed. I want to tell you about what those moments were for me.” Ruth Reichl…An excerpt from her talk at Good Food Awards, January 2012

We are delighted that Ruth Reichl will be our Summit Keynote Speaker this year. Writer/editor/food critic and cook, Ruth was at the forefront of the food revolution in the early 1970s that has led us to our awareness and love of good food today.

We all may know her as the Editor in Chief of Gourmet Magazine, but her career as a writer began in 1972 when she wrote her first book, “Mmmmm: A Feastiary,” followed by her involvement as cook and co-owner of the collective restaurant, The Swallow, from 1974 to 1977. In the 1980s she was the restaurant critic and food editor for the Los Angeles Times and in the 1990s she changed jobs – and coasts – when she was hired as the food critic for the New York Times.

In addition to the articles she wrote for both papers, she has written five books, including her humorous “Garlic and Sapphires” which recounts her life in disguise as a food critic in New York, along with her other memoirs Tender at the Bone and For You Mom, Finally, (originally published as Not Becoming My Mother and Other Things She Taught Me Along the Way). In addition, she has published 10 books as editor of The Modern Library Food Series.

Ruth’s words appear not only in print, but online with her current stint as Editorial Advisor for Gilt Taste, a publication that promotes food artisans and producers as well as her own blog, ruthreichl.com; she also produced and appeared on public television with her series “Gourmet’s Adventures with Ruth” and “Gourmet’s Diary of a Foodie” as well hosted three specials for the Food Network. Ruth is the executive producer of Garlic and Sapphires, a Fox 2000 film based on her memoirs to be produced by Cary Brokaw’s Avenue Pictures. Not to leave any media untouched, she is a regular host with Leonard Lopate for a live monthly food show on WNYC radio in New York. Among her many accolades, Ruth has received six James Beard Awards for her work in food writing, journalism and restaurant criticism.

As you might imagine, Ruth is in demand as a speaker – her engagements find her in London, Paris, New York as well as other cities around the country. Her lecture “Why Food Matters,” delivered in October 2005, was published in The Tanner Lectures on Human Values, Volume 27, in 2006. In March 2007, she delivered the J. Edward Farnum Lecture at Princeton University.

With her breadth of knowledge and passion for food, we can’t wait to hear what Ruth has to say when she helps us kick off our Summit in the fall!

This post comes to us from talkingfish.org, a project of the Conservation Law Foundation and other sustainable seafood partners around New England.

Boston chef Jeremy Sewall is the Chef/Owner of Lineage and Island Creek Oyster Bar, and the Executive Chef at Eastern Standard.

Chef Jeremy Sewall

TalkingFish.org: You are known for your commitment to local and sustainable food. Tell us about your philosophy regarding seafood.

Jeremy Sewall: These days there is nothing simple about seafood, but I try to keep it that way when it comes to my philosophy. I prefer to go local, and I try to buy fish as close to the source as I can. The restaurants have a great network of aquaculturists, fishermen and vendors who we work with who help us get great local fish throughout the year. We do venture throughout the country for great seasonal seafood, such as softshell crabs in the spring and wild salmon as well. I always start with quality—that is the number one factor for me.

TF: What seafood questions do you get most often from your customer?

JS: The word “sustainable” comes up often, and people also ask about the health of eating certain kinds of fish. We try to have all the information that people need when they want it; staff training is a big part of what we do. We always have answers ready, but most of the time people are here just to have a great dining experience.

Whole Black Sea Bass

TF: How do you balance offering something fresh and local against having customer favorites always on hand?

JS: It’s tough. We print the menu daily, which means that just because we had it yesterday doesn’t guarantee it is available today. We have found that people are excited to try new things, and we are lucky that people have come to trust us when it comes to seafood.

TF: You might be aware that a new management system went into effect a year and a half ago for bottom dwelling species like cod, haddock, flounder and pollock – New England best sellers. Over the past year and a half, have you noticed any changes that have affected your business? E.g. In how much seafood is available, price fluctuations, diversity of species, size of fish?

JS: Like everyone, I have had to adjust to what I can get. There is always going to be a demand for species such as cod, haddock and flounder, and when there is little or no fish, the prices go up considerably. I have had to look into alternate species of fish that are of great quality and not priced so high that we would have to pass the cost on to the guest. It has been and will always continue to be a balancing act between what is available and what is reasonable to put on a menu. I think some species probably need a break from the levels at which they are harvested, but that does put pressure on other fish. There is no simple answer to this complex problem.

TF: Would you like to share a recipe featuring a New England seafood item?

Spicy Steamed Littleneck Clams
Serves about 4

Ingredients:

24 littleneck clams, washed well
1/4 cup Pretty Things or similar beer
4 oz butter, soft
Juice and zest 1 lemon
1/2 teaspoon ground cayenne pepper
1 teaspoon finely chopped chives
Pinch of salt and black pepper
4 slices grilled bread

Preparation:

1. Mix the butter with the lemon and cayenne; leave cold.
2. Add the clams and beer to a sauce pan and cover; let steam until the clams start to open.
3. When the clams are open, remove to a serving bowl, keeping the liquid in the pan.
4. Whisk the butter into the hot liquid; add chive, salt and pepper.
5. Pour the liquid over the clams and serve with the grilled bread.

Our 2012 Sustainable Food Summit celebrates the bounty of the Northwest foodshed – from wild salmon and shellfish to pastured beef and heritage grains, grapes, hops, hazelnuts and berries.

Often we’re asked “what is a foodshed exactly” and “what does it have to do with sustainability,” so we thought this would be a perfect time to discuss what a foodshed is.

A foodshed describes the geographic expanse of where a food is produced to where it is consumed – from the farm where it is raised, the roads it travels to reach its market, and finally to the consumer’s table.

Author Walter Hedden was the first to use the term foodshed in 1929; in his book, How Great Cities are Fed, he described how economics and new technologies, such as refrigerated railroad cars, changed the landscape of how we fed ourselves. In the 20^th century we went from eating foods that were produced locally to consuming foods from around the world – our foodshed went global.

In the 21^st century, with the advent and growth of the sustainable food movement, our foodsheds are once again developing closer to home. Farmers markets, for example, are popping up all over – in 2011,  the USDA counted 7,173 farmers markets, a 17 percent increase from just the year before; people are starting to grow their own food, and eating seasonally is a pleasure more of us enjoy. We’re learning about the various aspects of food production – from how the land is used and which animals or crops are grown on it, to how those farming methods impact the surrounding land, air and water sources.

A local or regional foodshed is often defined as food produced within a 150-mile radius of where it will be distributed and also takes into account the carbon footprint of transporting that food from farm to market. Another aspect that helps define a foodshed is “terroir” – that term that we’ve always associated with French wine producers. This concept of “taste of place” has expanded to include the flavor nuances of food grown or raised in a specific locale in the world. In the United States, our Northwest, Southwest, New England, Great Lakes and the Gulf regions each give us distinct flavor profiles – Gulf shrimp, Pacific Salmon, Vermont maple  syrup – each unique to its area.

Those distinct flavors are what chefs rely on when they create menus that celebrate the foods of their region. Whether they’re
cooking for fine dining establishments or a casual bistro, chefs are procuring more local, sustainable food. The National Restaurant Association (NRA), reports that about 90% of fine-dining establishments in the U.S. offer some type of local product.

According to Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association, “Local sourcing of everything – from meat and fish, to produce, to alcoholic beverages – is a big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus.” 

— (quote from NRA Website)

The most important facet of a foodshed is human intervention. It is up to us to decide how we eat, what we eat and where we purchase our food. To keep the momentum going, we need to continually educate ourselves, share that information with others and to vote with our dollars.

So let’s raise a glass of a locally-produced wine and toast the farmers, fishermen and ranchers who bring us sustainable and local options to our markets – and to the chefs who support them. And here’s to you for caring how and where your food is produced.

If you’re interested in learning more about the Northwest foodshed and the parallels to your own, local foodshed – join us in Seattle this fall for our 2012 Sustainable Food Summit.

Ruth Reichl, Rowan Jacobsen, a great host city…we’re excited about how the 2012 Summit is shaping up! We’ll bring you regular updates on the events and speakers as we have them. We’ve just confirmed a couple of event locations and we wanted to share:

We are pleased to be working again with the Bon Appetit Management Company (BAMCO) for our Summit this year. Bon Appetit is the first large-scale food management service company to be committed to the issues of sustainability. From milk to seafood, chocolate to pork, Bon Appetit has continually developed initiatives to bring only the freshest, healthiest food to their clients’ tables and in turn, support small and mid-sized farms, seafood sustainability and the humane treatment of animals.

In that same vein, we can’t think of a more fitting locale to host our welcome reception on September 30 than the Seattle Art Museum’s Olympic Sculpture Park in the Belltown neighborhood, a few blocks northwest of our hotel.

The Park is a testament to what can happen when people work together to preserve their environment. Through the efforts of the Seattle Art Museum (SAM), private donors and The Trust for Public Land, this nine-acre industrial site was transformed into a city green space, bringing together nature, people and art. The innovative design of the park resulted in environmental achievements, including the creation of a Chinook salmon habitat, extensive use of native plantings and the capture and use of rainwater for use throughout the park. The walking paths offer magnificent views of  Elliott Bay and the Olympic Mountains and feature the work of sculptors such as Alexander Calder, Richard Sierra, Beverly Pepper, and Louise Bourgeois.

On Tuesday October 2, we will return to the Seattle Art Museum, but this time, at the main campus in downtown Seattle within walking distance of Pike Place Market and the Puget Sound. Recently renovated and expanded, the light-filled galleries are filled with fine and decorative art from around the world. The collections are grouped to celebrate and bridge cultures across time and place – porcelain from Asia and Europe is juxtaposed with Northwest Coast Native American art; early American art is seen in context with art from Africa.

During our Awards Ceremony on Tuesday afternoon, we’ll be inspired by the museum as well as by the city itself. We’ll have an all-star lineup of Seattle chefs cooking for our closing meal together. We look forward to seeing you there!

Stay tuned for more updates.

This post comes to us from talkingfish.org, a project of the Conservation Law Foundation and other sustainable seafood partners around New England. Evan Mallett is Chef and Owner of Black Trumpet Bistro in Portsmouth, New Hampshire.

TalkingFish.org: You are known for your commitment to local and sustainable food. Tell us about your philosophy regarding seafood.

Chef Evan Mallett of Portsmouth's Black Trumpet Bistro

Evan Mallett: My first priority when sourcing seafood for my menu is flexibility, which promotes the idea of diversity.  I have felt for a few years now that it is irresponsible, given our volatile wild stocks of finfish, to run a menu with any one single fish for any significant duration.  Rather, I prefer to offer lesser-known fish whose populations tend to be more consistently robust, and I am committed to working with whole fish whenever possible, which makes it possible to get fresher fish landed by local fleets.

TF: What seafood questions do you get most often from your customers?

EM: “What is it like?  Is it white and flaky?  Does it taste like haddock?”

TF: How do you balance offering something fresh and local against having customer favorites always on hand?

EM: I change the menu so often that there are no customer favorites.  I have obstinately built my restaurant’s reputation on the idea of change.  Nothing lasts, including fisheries, and our guests seem to get that, although I do have trouble selling pollock and scup–both very good-tasting fish, but their reputations as trash fish supersede our guests’ desire to embrace biodiversity.

TF: You might be aware that a new management system went into effect a year and a half ago for bottom dwelling species like cod, haddock, flounder and pollock – New England best sellers. Over the past year and a half, have you noticed any changes that have affected your business? E.g. In how much seafood is available, price fluctuations, diversity of species, size of fish?

Local tautog (Photo credit: Black Trumpet Bistro).

EM: Sometimes, the fish I’m hoping to receive is not available.  That happens more now than it used to.  As a chef concerned with long-term fisheries management, I can’t get too worked up about not having halibut or even cod.  I am fortunate that I can change my menu on the fly.  I recently heard from a chef friend who oversees forty units that a single menu change costs him $60,000.  That’s where we have to focus attention in coming years.

TF: Would you like to share a recipe featuring a New England seafood item?

Serves 8

Ingredients:

2 Large Shallots, chopped
1 clove garlic, minced
1 lb. Northern Shrimp meat
2 oz. Sherry
1 Cup Heavy Cream
2 oz. Unsalted Butter
3 sprigs Thyme
pinch Nutmeg
pinch Cayenne
Salt to taste

Procedure:

In a large saucepan over medium flame, gently sauté shallots until soft.  Stir in garlic and cook another minute.  Deglaze pan with sherry.  Cook off alcohol and add cream.  Simmer for a minute, add herbs and spices, salt, and a quarter of the shrimp.  Let mixture cool to room temperature.  Puree in blender until smooth consistency.  Pour contents back into saucepan and add remaining shrimp meats.  Bring to a boil, reduce to a simmer and turn off heat when shrimp are just opaque, about two minutes. Stir cold butter into the warm mixture until it is evenly melted.  Adjust seasoning if necessary and pour into small jars, cans or bowls.  Seal or wrap well.

Refrigerate for at least three hours before serving.  Potted shrimp can be kept for several days in the refrigerator.

Built in 1909, The Sorrento Hotel mixes old world charm with modern amenities. This boutique hotel is conveniently located to downtown Seattle.

Laid-back elegance, great hospitality – and the best beds in town! The Sorrento Hotel has it all. The family-owned hotel was built in 1909–the striking Italianate architecture and retro vibe make it a great place to unwind at the end of the conference day. But don’t think this hotel is stuck in the past. The hotel was recently renovated to make rooms more spacious and to add modern-day amenities including free wi-fi (and French press coffee in the rooms!).

Hotel Sorrento’s Hunt Club and the luxe Fireside Room, where you can enjoy a cozy meal or sip a glass of wine by the fire – are both lovely spaces to catch up with fellow attendees and relax. The bar at the Hunt Club is a well-known local hangout and the hotel regularly screens films and hosts authors and musicians in the Fireside Room for their “Sorrento Nights”  offerings.

The Sorrento Hotel is centrally located to our conference activities. It sits on First Hill making Downtown, Capitol Hill and Eliot Bay easily accessible by foot or taxi. The Seattle Culinary Academy, where will spend our first day, is close by as is the Frye Art Museum (whose holdings include 19^th and 20^th European art).

Nearby is the eclectic Capitol Hill area, especially along Pine and Pike Streets, where art galleries, museums and parks share space with funky shops, nightclubs and restaurants. Take in a casual lunch at Melrose Marketplace, and afterwards, stroll through the food shops that offer Northwest specialties of meats and fish, as well as wine, flowers and produce.

If you’re interested in walking along the waterfront of Eliot Bay, check out the venerable Pike Place Market.

As we all know, Seattle is an eating paradise. To get a sense of the variety of restaurants and cafes, check out ChefsSeattle.com.

We’ve reserved the 76 rooms at Hotel Sorrento, and we encourage you to stay here. And really, no kidding about the best beds in town!