Weekly Member News Round-Up 10/7-13

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:

• Getting Our Hands Dirty (Josh Lewin, Food Arts, 9.23.13) Josh Lewin describes his experience butchering pigs at Mosefund Farm in New Jersey with Austrian Mangalitsa Breeders Association president Christoph Wiesner.
• Lettuce celebrate Richard Melman Day in Chicago (David Hoekstra, Chicago Sun Times Voices, 10.7.13) Chicago Culinary Museum and Chefs Hall of Fame will induct Paul Kahan into the Chefs Hall of Fame for 2013.
• So What Is “California Cuisine?” Nopa, Bar Tartine, Rich Table, Goldstein Talk It Out (Rose Garrett, Eater San Francisco, 10.7.13) Joyce Goldstein at the Taste Talk at the San Francisco Cooking School described California cuisine as “fresh, seasonal, local, sustainable, original.”
• Yellowfin tuna move in close to Miss. River mouth (Todd Masson, NorthJersey,com, 10.7.13) William Wall is quoted describing how “phenomenal” fishing for yellowfin tuna is this season.
• Celebrating A Classic: Yountville’s Bouchon turns 15 this month (L. Pierce Carson, Napa Valley Register, 10.7.13) Thomas Keller discusses the growth of Bouchon in the last 15 years, and he includes that the menu has evolved to include more seasonal and regional offerings.
• First Look: Anne Quatrano’s Summerland (Paula Forbes, Eater National, 10.8.13) Anne Quatrano releases a cookbook in which she highlights Summerland Farm, the farm that she runs to supply produce for her restaurants.
• ‘Tomatoland’ author visits potato land (Sean Ellis, Capital Press, 10.8.13) Barry Estabrook discussed his book Tomatoland at the University of Idaho. According to Estabrook, tomatoes are “the poster child for what happens when you strip away local, seasonal organic fair trade.”
• Tom Douglas and Thierry Rautureau on cooking show (Tan Vinh, The Seattle Times, 10.8.13) Tom Douglas and Thierry Rautureau will be on the premiere of “Moveable Feast with Fine Cooking,” which will feature celebrity chefs sourcing and then cooking food in the farm-to-table manner.
• New Ingredients Sprout From the Cracks (Ben Paynter, The New York Times, 10.8.13) Linda Hezel, who runs the 15-acre, pesticide-free homestead Prairie Birthday Farm outside Kansas City, is profiled in The New York Times. She forages and cultivates nuisance species, supplying weeds and foraged items as well as traditional produce to enterprising chefs.
• Hen of the Wood Opens in Burlington (Alice Levitt, Seven Days, 10.8.13) Hen of the Wood Burlington opened Wednesday, October 9, and Chef Eric Warnstedt cites the fact that the restaurant will feature whole animals butchered by a staff butcher.
• Great beer and fine food pair well, Part 2: The Kitchen Denver (Eric Gorski, First Drafts: The Denver Post, 10.8.13) Dennis Phelps of The Kitchen Denver even sources his beers locally.
• First Look at New Menu, Concept at Beacon Hill Bistro (Drew Starr, Eater Boston, 10.9.13) Josh Lewin reveals the new menu for Beacon Hill Bistro that will feature fish and meat butchered on-site and a focus on avoiding waste when working with fresh ingredients.
• Food Informants: A Week in The Life of Ann Cooper, School Lunch Reformer (Food Informants, 10.9.13) Ann Cooper is profiled, and she shares details about her dedication to sustainable and healthy food within both her work and her life.
• James Beard Foundation benefit dinner to feature Rick Bayless, Nobu, and L.A.’s cocktail chef (Mariecar Mendoza, Press-Telegram, 10.10.13) Award-winning chefs, including Rick Bayless, will be cooking at a benefit for the James Beard Foundation’s “Taste America Local Flavor from Coast to Coast.”
• Jeni’s Splendid Ice Cram opens October 23 with free scoops for all (Carly Cooper, Atlanta Magazine, 10.10.13) Jeni Britton Bauer will open her latest ice cream store soon, and she will continue her commitment to carefully sourced and fair trade ingredients in this new location.
• Eat Here Now: Mother’s Bistro chef on why newcomers need to ‘bring it’ (Erik Siemers, Portland Business Journal, 10.10.13) Lisa Schroeder responds to questions about Portland with answers that touch on the resources of the area.
• Eat Here Now: Beast’s Naomi Pomeroy and the favorite restaurants she won’t name (Erik Siemers, Portland Business Journal, 10.11.13) An interview with Naomi Pomeroy reveals her commitment to maintaining quality and integrity in the food of her city, Portland.
• Colorado Culinary Academy Graduation Ceremony to Feature Keynote Address by Nationally Recognized Chef Paul Virant (Food + Wine News Desk, Broadway World, 10.11.13) Paul Virant will give the keynote address to the first graduating class of the Colorado Culinary Academy, and he will likely draw attention to his passion for local and seasonal eating.
• Conference connects food with public health and the environment (James Bruggers, The Courier-Journal, 10.12.13) Barton Seaver was the keynote speaker at the 14th annual Healthy Food, Local Farms conference that focuses on sustainability and food justice.
• Celebrity chef tour brings Chris Hastings to town for Savannah Food and Wine Festival (Kim Wade, Savannah Now, 10.12.13) In this article, Chris Hastings has the opportunity to discuss his lifelong passion for locally sourced food.