Weekly Member News Round-Up 11/4-10

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 for Thought: Use the ‘whole hog’ (Amber Krosel, Milford Daily News, 11.4.13) Mark Estee discusses utilizing a whole animal and practicing “root to stalk” techniques for vegetables as ways to eat and live sustainably. 

• Rick Bayless’ O’Hare Airport eatery is tops, per GQ (Lewis Lazare, Chicago Business Journal, 11.4.13) Rick Bayless’ Tortas Frontera quick-service restaurants at O’Hare were number 1 on GQ’s list of best airport restaurants in America, citing the locally-sourced ingredients and the herbs that are grown inside the airport’s aeroponic garden.

• New Cookbook Offers Healthy School Meals Children Love (Vermont Digger, 11.4.13) Shelburne Farms as a partner in Vermont FEED along with Vermont Agency of Education and the School Nutrition Association of Vermont have developed a cookbook to transform America’s school lunch experience with an emphasis on including fresh local food on the menu.

• Andronico’s Community Markets and Nugget Markets Add Harmoniously Raised Salmon to Northern Californian’s Grocery Lists (HeraldOnline, 11.4.13) Scott Nichols, director of Verlasso, the only ocean-raised farmed salmon with a “Good Alternative” buy ranking from the Monterey Bay Aquarium Seafood Watch program, declares that Northern Californians can now count on Andronico’s and Nugget Markkets to “provide the most sustainable, delicious options at their seafood counters.”

• The pig, the whole pig, and nothing but the pig (Kelsey Perrett, Martha’s Vineyard Times, 11.5.13) Jan Buhrman’s “Porks and Knives” class is reviewed, drawing attention to Buhrman’s dedication to local foods and to honoring the whole animal.

• Chefs Collaborative conference underway in Charleston (Hanna Raskin, The Post and Courier, 11.5.13) Read about the Chefs Collaborative Summit!

• EaterWire: Collaborative Trash Fish Supper; Higgins’ Mushroom Fest (Erin DeJesus, Eater Portland, 11.5.13) The Trash Fish Supper featuring Cathy Whims, PJ Yang, Kelly Myers, and Kevin Gibson in Portland will highlight the catch usually discarded by fisherman and will benefit Chefs Collaborative!

• Bread & Butter: Servino’s matches arias with food and wine (Anna Haight, Marin IJ, 11.5.13) Parke Ulrich will become the executive chef at Epic Roasthouse, and he will update the menu with more international flavors and more cuts of meat from local Bay Area producers.

• Swamp to Table (Julia Moskin, New York Times, 11.5.13) Matt Jennings participated in Cook It Raw, a prestigious and peculiar annual culinary gathering, and he used the experience as an opportunity to strip cooking to its raw elements, collaborate with other innovative chefs, and focus on traditional agricultural skills and native products.

• Lesser Florida Fish Dinner: Tues Nov 12 6-9 PM (Cress Restaurant, Mike & Tony’s Seafood) Look out for the Lesser Florida Fish Dinner at Hari Pulapaka’s Cress Restaurant on Tuesday, November 12th with four courses including sustainable seafood.

• Dining at ‘The Coastal Table’: Author/Chef Karen Covey to speak Nov. 13 (Wicked Local Marion, 11.6.13) Karen Covey will speak at a book event at Mattapoisett Free Public Library about her book, “The Coastal Table,” which celebrates traditional New England fare and includes contributions from Matt Jennings about relying on local produce and profiles of food artisans in the area.

• Coastal Summit leads with ocean acidification (The Wakhiakum County Eagle News, 11.6.13) Eric Swenson of the Global Ocean Health Program spoke on Saturday about carbon exports and ocean acidification at the seventh annual Coastal Summit in Cathlamet.

• GQ Cooks: Michael Anthony’s 8 Kitchen Essentials (Adam Brent Houghtaling, GQ, 11.6.13) Michael Anthony discusses his kitchen essentials, which include his CSA that he calls a “treasure chest.”

• It’s Pronounced “Market” (Bethany Jean Clement, The Stranger, 11.6.13) Ethan Stowell’s mkt. is reviewed and lauded for its local sourcing and seasonal bent.

• Press – Rick Bayless Debuts RED O in Newport Beach (Danielle Patla and Vanessa Kanegai, Much Ado About Fooding, 11.8.13) Rick Bayless will open a new flagship RED O Restaurant in Newport Beach, CA that will have a menu showcasing authentic Mexican flavors and utilizing locally-sourced seasonal ingredients.

• Snap Gap: The Fight for Equal Access to Wholesome Food (Michel Nischan, Huffington Post, 11.8.13) Michel Nischan writes about food insecurity and the lack of equal access to food that is wholesome, nutritious, fresh, and meaningful.

• Cathy Whims’ Brussel Sprout Pizza with Robiola, Bacon and Red Onion (Kitty Greenwald, Wall Street Journal, 11.8.13) Cathy Whims uses the seasonal bounty of the Pacific Northwest in a recipe for brussel sprout pizza with robiola, bacon, and red onion.

• Watch This Adorable Video of Ana Sortun and Chris Kurth (Rachel Leah Blumenthal, Eater Boston, 11.8.13) This video features Ana Sortun and one of the producers that inspires her: her husband, who runs Siena Farms, named for their daughter.

• A More Perfect Union (Dan Gilbert, Savannah Magazine) Steven Satterfield is profiled, with nods to his intense dedication to local farms and food and his “ever-changing-field-to-fork-harvest-based menu.”

• Mad About Hugh (Amy Paige Condon, Savannah Magazine) Hugh Acheson states his commitment to serving food at his new restaurant in Savannah that is “based upon the availability of vegetables and meats and grains around our sphere.”