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Tuesday, September 15
Kendall College
8:00 am: Registration open
9:00 am: Welcome
9:15 am: Plenary Session
Taking Steps on the Path to Sustainability with Rick Bayless
9:45 am: Break
10:00-11:30 am: Breakout Session 1
- Whole Hog: A Butchering Workshop for Pork Enthusiasts
- Looking at our “Carbon Foodprint”: Food Choices and Climate Change
- Lists, Local, and Locality: Balancing our Values When Sourcing our Seafood
- Local Liquids: The Artisan Approach to Beer, Wine, and Spirits
11:45-12:45 pm: Lunch
1:00pm-2:30 pm: Breakout Sessions
- New Tastemakers: Chefs and Entrepreneurs Changing the Game of Sustainable Food
- Take the Bait: Promoting and Cooking With Lesser-Known Seafood Species
- Meat: A Defensible Part of Sustainable Cuisine?
- A Matter of Scale: Responsible Growth in Sustainable Food
2:30-2:45 pm: Break
2:45-4:15 pm: Roundtable Discussion
A series of roundtable discussions will engage conference participants in small group discussions and exchanges with one another. 15-17 tables will each have a discussion leader on a range of topics. Participants will rotate through three different discussions during the course of the session, although if participants wish to remain at one table, that’s fine too. This is a preliminary list of discussion topics. Please check back for updates!
Topics include:
- Cost savings in a down economy
- Ideas and techniques in charcuterie
- Season extension and food preservation in the restaurant
- Winemaking and wine pairing
- How to verify the source of your seafood
- Lessons from the Green City market in farmer-chef connections
- Bringing Chefs Collaborative programs home to your community
- Chefs and Service: Programs and ideas for giving back
- Cultivating a sense of place on the menu
- Chefs as advocates for sustainable food policy
- Teaching green
- Sourcing local meats – challenges and opportunities
- Shifting the place of meat on the plate
- Marketing lesser-known seafood species
…and more to come.
4:15-5:00 pm: End of Day Round-up
5:00-5:30 pm: Closing Plenary Session with Mas Masumoto
7:00 pm: Sustainable Seafood Reception at Shedd Aquarium
Wednesday, September 16
Green City Market
8:00-9:00 am: Light breakfast will be served
9:00-10:00 am: Plenary Session
Connecting Farmers, Chefs, and Community: How Farmers Markets Strengthen Local Food Systems with Gary Nabhan, Poppy Tooker, and David Cleverdon
10:00-11:00 am: Author’s Circle, Green City Market tour and tastings
With Mas Masumoto, Gary Nabhan, Nicolette Hahn Niman, and Poppy Tooker
11:30-2:30 pm: Lunch and closing session at Cafe Brauer at the Lincoln Park Zoo
Featuring Chicago’s most celebrated chefs including:
Rick Bayless, Frontera Grill & Topolobampo restaurants
George Bumbaris & Sarah Stegner, Prairie Grass Cafe
Jason Hammel, Lula Cafe
Paul Kahan, Blackbird, Avec, and Publican restaurants
Mark Mendez, Carnivale
Brian Millman, Uncommon Ground
Carrie Nahabedian, NAHA
Mindy Segal, Hot Chocolate
Patrick Sheerin, The Signature Room
Bruce Sherman, North Pond
Liz Tokarczyk, Limelight Catering
Andrew Zimmerman, Sepia
Closing Plenary Session with Fred Kirschenmann, Bruce Sherman, and Rink DaVee
