Gulf Wild™ is a registered program of the Gulf of Mexico Reef Fish Shareholders’ Alliance, a 501c(6) trade association representing IFQ fishermen and associated dealers who provide consumers year-round access to high-quality, responsibly-caught seafood year-round.
Meet member Rob Corliss, chef at Unforked in Overland Park Kansas, and founder of All Things Epicurean (ATE)!
Meet Member Marjorie Taylor of The Cook's Atelier in Burgundy. What's her favorite "secret ingredient"? What does sustainability mean to her?
Minneapolis is a great food city and we are becoming greater by finding who we are and not trying to be any other food city in the country.
Why can't I talk to my fisherman? Why do I have to rely on purchasing from, talking to, and getting information from brokers, purveyors and distributors? And why, when I do meet or talk to local fisherman, is it so impossibly hard to buy and serve the fish that they are catching on a daily basis?
Every chef can do their part no matter how small to help the world pollute a little less, recycle a little more, buy a more sustainable fish or meat product, and feed their guests a little better. Follow the link to read more from Chef Paul Buchanan of Primal Alchemy Catering.
For this month's member spotlight, Chefs Collaborative got in touch with Chef Mary Dumont, of Harvest restaurant in Cambridge, Massachusetts.
For this month's Member Spotlight, we've taken a trip (mentally, of course) to the West Coast, to chat with Seattle-area Chefs Collaborative member, Chef Roy Breiman of Cedarbrook Lodge and Copperleaf Restaurant.
The amazing Bon Appetit Management Company is the first up to bat for our member news roundup this week and they really hit it out of the park.
This week, Boulder-based Chefs Collaborative Board Member, Sylvia Tawse, leads off, along with long-time member Hugo Matheson.