Weekly Member News Round-Up 11/25-12/1

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.

• A Contest Seeks to Foster A More Sustainable Seafood Industry (Lee Van Der Loo, Yale Environment 360, 11.25.13) I Love Blue Sea will be expanding direct sales of wild fish thanks to a $40,000 prize from Fish 2.0, a contest that supports the creation of a more sustainable seafood industry.

• Kansas City Chef Michael Foust wears his ink well (Kimberly Winter Stern, Kansas City Star, 11.25.13) In describing his tattoo, Michael Foust reveals his development as a chef and his deeply rooted commitment to sustainability.

• World Chefs – In New York, Michael Anthony’s reinventions keep him on top (Richard Leong, Reuters, 11.26.13) With “The Gramercy Tavern Cookbook,” Michael Anthony wants to “invite people to enjoy the pleasure of eating seasonal and local foods.”

• Sustainable Seafood: Healthy Fish, Healthy Fishermen, Healthy Markets (Sea to Table, Huffington Post, 11.26.13) Learn more about Sea to Table and their approach to sustainable seafood.

• 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.

• The Kitchen in Boulder puts recipes on billboards, ModMarket to DIA (Douglas Brown, The Denver Post, 11.27.13) The Kitchen owner Kimbal Musk is advertising the benefits of homecooking on billboards and bus benches in struggling neighborhoods around Denver.

• 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.

• There’s Got to be a Morning After, or What to Do With the Turkey Carcass (Julia della Croce, Fork Tales, 11.25.13) Here’s what to make with some of your leftovers: turkey soup with escarole, parmigiano, and sizzling olive oil croutons.

• Zagat: Offering Picks for Thanksgiving Meals At NYC Restaurants (James Mulcahy, NY1, 11.25.13)  At Telepan in New York City, Bill Telepan offered a gourmet alternative to the traditional home-cooked meal.

• How chefs are blending Thanksgiving and Hannukah (Lisa Zwirn, Boston Globe, 11.26.13) Josh Lewin and Michael Leviton offered Thankgiving menus that reflected the overlap of the holiday with Hannukah.

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.

• Las Vegas celebrities take Thanksgiving bird in hand for charity (John Przybys, Las Vegas Review Journak, 11.28.13) Rick Moonen is among the Las Vegas celebrities who have contributed hand turkey art to be auctioned off to raise money for Southern Nevada’s Three Square food bank.

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…

• A movement at a crossroads, can sustainability scale? (Robert Moss, Charleston City Paper, 11.27.13) Read all about our 2013 Chefs Collaborative Sustainable Food Summit!