Weekly Member News Round-Up 10/21-27

Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

• Tacos By The Sea (Margarita Martinez, WGBH, 10.11.13) Jake Rojas’ commitment to sourcing the freshest tasting and most local ingredients available is highlighted in this piece about his innovative and creative food preparations. 

• One of the oldest foods, sausage, is more popular than ever (Judy Walker, The Times-Picayune, 10.15.13) Stephen Stryjewski shares his feelings about sausage as well as some tips on the best ways to cook it.

• UC Blue Ash hosts presentation by noted food expert (Cincinnati.com, 10.21.13) On October 30, UC Blue Ash College will host Barry Estabrook, who will discuss issues such as industrial agriculture and its production of tomatoes that are void of taste and nutrition.

• Town House chef closes in on Georgetown (Washington Business Journal, 10.21.13) John Shields and his wife, who are known for their work at Town House with often exotic, but local, ingredients, will be opening a new restaurant in Georgetown.

• Eater Q&A: Andrea Reusing on 11 Years at Lantern, Expansion, and Mentorship (Hillary Dixler, Eater National, 10.21.13) Board member Andrea Reusing discusses her personal development as well as the evolution of the farming scene around Chapel Hill and the growth of a food community that has shown an increasing devotion to local sourcing.

• Rick Bayless heads to college (Mariah Craddick, Crain’s Chicago Business, 10.21.13) Rick Bayless will open Tortas Frontera at the University of Pennsylvania. The establishment will rely on local foods and produce from nearby farms.

• EaterWire: Takeover Tuesdays with Eric Lhuillier; More Dinner Deals (Susan Stapleton, Eater Las Vegas, 10.21.13) Mary Sue Milliken, Susan Feniger, and Mike Minor celebrated Food Day on  October 24th with a two-course meal representing all of Border Grill’s environmental programs.

• The early days of California cuisine (Russ Parsons, Los Angeles Times, 10.21.13) Joyce Goldstein discusses California cuisine and her new book.

• Justin Devillier talks Top Chef New Orleans (Will Coviello, Gambit Weekly, 10.22.13) Justin Devillier relates the Top Chef competition to experiences he has had improvising recipes in his restaurant with the local produce he is supplied from farmers.

• A Texas-style dinner, deep in the heart of Cambridge (Katherine Hysmith, The Boston Globe, 10.22.13) Josh Lewin cooked a Texas-style meal in Central Square.

• Josh Lewin on His Current Favorites (Eater Boston, 10.22.13) Josh Lewin responds to inquiries about his current favorites, and he discusses local ingredients, trips to the farmer’s market, and seasonal menu changes.

• Pro Chefs Dish on Kitchens: Paul Kahan Shows His Urban Sanctuary (Rebekah Zaveloff, Houzz) Paul Kahan explains how he uses his own kitchen and his home garden.

• Cafe at Adele’s hosts fourth Celebrity Chef and Harvest Dinner to benefit the Greenhouse Project (Jeff Munson, CarsonNow, 10.23.12) Mark Estee will cook at the fourth annual Celebrity Chef and Harvest Dinner that will feature locally grown and sourced ingredients.

• Mike Hale: Quail’s menu has the taste of locally grown (Mike Hale, Monterey Herald, 10.22.13) Ken MacDonald discusses how farm-to-table cooking should not be treated as a popular fad but rather as a “normal, reasonable approach to cooking.”

• Plenty of pumpkins (Ramelle Bintz and Samantha Hernandez, Green Bay Press Gazette, 10.23.13) For Schartner’s Farm Market, this year’s crop of pumpkins may be the best they’ve seen in eight years.

• Marion Nestle Has Changed the Way We Think and Talk About Food (James Beard Foundation, Huffington Post, 10.25.13) The James Beard Foundation wrote a glowing article on Marion Nestle’s contribution to discourse on our food systems.

• Four-Cheese Polenta with Chanterelle Ragout (The Wall Street Journal, 10.25.13) Cathy Whims shares a recipe that contains one of her favorite seasonal ingredients, chanterelle mushrooms, which grow prolifically around Portland.

• Visit Seattle Unveils Fresh, Free and Interactive eCookbook (Visit Seattle, HeraldOnline, 10.25.13) Thierry Rautureau and Tom Douglas are among the chefs featured in a free eCookbook that will share the inspired culinary offerings of Seattle’s vibrant food culture.

• Cafe Miranda chef woos Maine foodies with pork belly (Meredith Goad, Portland Press Herald, 10.26.13) Sam Hayward emceed and spoke about local and fair foods at a farm-to-table competition at the Harvest on the Harbor food and wine festival.