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:

  • ‘Food, Inc.’ Pioneer Award Winner: Wholesome Wave (Willy Blackmore, TakePart, 11.24.13) Michel Nischan discusses his nonprofit Wholesome Wave, which is an anti-hunger group working to increase the affordability and access of healthier food choices in underserved communities.
  • How to Deep Fry A Turkey (Chef Kurt Michael Friese, Real Food For All, 11.27.13) Kurt Friese shares his tips for cooking a turkey as well as his distaste for commercially available birds and preference for “real” turkeys.
  • Ethan Stowell sets price for fine dining — $300 per person (Glenn Drosendahl, Puget Sound Business Journal, 11.27.13) Ethan Stowell plans to open a small, ultra-high end restaurant, named Noyer, that will serve a tasting menu “with the best possible Northwest ingredients” with fixed wine pairings for $300 a person.
  • Cuisine En Locale takes over Anthony’s space in Somerville (Monica Jimenez, Wicked Local Somerville, 11.30.13) JJ Gonson is taking over Anthony’s in Somerville and planning to utilize the space to continue Cuisine En Locale’s catering business (which is committed to using the freshest produce and only local ingredients), host community meals, and provide activities and events for the neighborhood.

In the spirit of Thanksgiving, here is how some of our members’ take on Turkey Day.

With the holidays fast approaching, here are some examples of our members giving back:

  • Tony Maws Serves Up Thanksgiving Cheer (90.9 WBUR, 11.27.13) Listen to the radio story about how Tony Maws has maintained his tradition of cooking a full Thanksgiving meal for the firehouse across the street from his restaurant, Craigie on Main.
  • Chef Susan Feniger (Michelle McCarthy, Frontiers LA, 11.27.13) A profile of Susan Feniger reveals all the different organizations she supports and ways she gives back.

Inspired to give back? Support our work as we head into 2014 – a donation of any size makes a difference! Go to our Give to Chefs Collaborative page to contribute to our efforts.

And just in case you missed it…