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. 
  • UC Blue Ash hosts presentation by noted food expert (, 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.