Calling all chefs: Apply for an all-expense paid trip to the farm in August!
We are very pleased to have the opportunity to send [...]
Earth Dinner Review: Hukilau Lanai, Hawaii
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.
Earth Dinner profile: Uncommon Ground
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!
Member Spotlight: Tricia Butler, Portland Chapter
Meet Tricia, the President of the Chefs Collaborative Portland Chapter!
Member Spotlight: Cara Rosaen, Real Time Farms
Read our interview with Cara Rosaen to learn more about Real Time Farms, how their mission involves you, and what exactly a Director of Vegetable Outreach does.
July Member Spotlight: My Gulf Wild
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.
June Member Spotlight: Chef Rob Corliss
Meet member Rob Corliss, chef at Unforked in Overland Park Kansas, and founder of All Things Epicurean (ATE)!
Meet Member Marjorie Taylor
Meet Member Marjorie Taylor of The Cook's Atelier in Burgundy. What's her favorite "secret ingredient"? What does sustainability mean to her?
April Member Spotlight: Chef Scott Pampuch of Corner Table and Tour de Farm
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.
February Member Spotlight: Primal Alchemy Catering
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.