Heirloom Restaurant will once again be showcasing the greatness that is NC Hemp. In partnership with Lucky Clay's Farm and Carolina Hemp Company, chef and Local Leader Clark Barlowe will be preparing a 5 course menu that takes you through the world of hemp and it's uses, with proceeds benefitting Chefs Collaborative.
Join us for a Kick-Off Event for the Capital District Local Group of Chefs Collaborative! Come and learn about the benefits of joining the network. We will be pouring some beers, eating some snacks, and chatting about events and programming in our future. Our Capital District Local Group is brand new and we are excited to bring on board local chefs and food producers that strive to be a part of the positive change in our food systems.
This full day event will bring together some of the most knowledgeable farmers, consultants and experts in the Southern New England region. The Livestock Institute is providing a wide range of expertise, networking opportunities, and learning, and we are excited for some of our Members to be involved: Derek Wagner (Board Co-Chair), Jake Rojas (Local Leader), and David Dadekian (Member).
Join the Chefs Collaborative New Mexico Local Group for our first Chef/Farmer Mixer on January 28, 2019 at 4:30pm in Santa Fe! We want to bring Chefs, Farmers, Artisans, Ranchers, and Purveyors together from around the state to start a conversation on how we can all help each other out and better both the community and the economy in New Mexico by sourcing local.
On February 10th, 2019, Newport Aquarium will host a Celebration of Seafood Dinner, which will be the Cincinnati region's third annual example of what can happen when a local-food network collaborates: farm teams grow and raise flavorful crops; chefs think about savory dishes made with locally grown and raised food to pair with locally-brewed beer and world-class wine; and a local magazine’s team identifies ways to tell the story. In this case, there will be a focus on sustainable fish from the sea, local aquaculture, and seafood vegetables.
On Sunday, March 31, from 5 to 8 p.m., join [...]