Meat Matters Fort Myers
June 12, 2016
Fort Myers, FL
On Sunday, June 12th 2016, 7 chefs gathered at the Pink Shell Beach Resort & Marina in Fort Myers for an opportunity toconnect with changemakers in the culinary world and enjoy a pig roast with chef tasting stations along the beach while exploring the issues around producing and eating meat.
ON THE MENU
7 chef stations
Pig roast along the beach
Dishes featured bison, lamb, beef, pork, chicken, vegetables and grains
Spirits, wine and beer
Chef George Alexakis, FGCU // Chef Robyn Almodovar, Palate Party // Chef James Fraser, FGCU // Chef Jeff Geise, Sunset Spices // Chef Craig Panneton, Pink Shell Beach Resort & Marina // Chef David Rashty, Jack’s Farm to Fork, Chefs Collaborative Fort Myers Local Leader // Chef Pyro Rodriguez, Pyro’s Creations
Anson Mills, Breakthru Beverage Group, Circle C Farms, Four Roses Bourbon, Greener Fields Together, Herban Gardens (not pictured), Joyce Farms, Maverick Ranch Meats, Niman Ranch, Sunset Spices, Turtle Beach Natural Food Service, VOSS Water
A portion of proceeds benefited Chefs Collaborative scholarship and educational programs.