On Monday, February 24, 2014 over 300 members of the local chapter met at the “Innovators and Innovation” conference. Since 2006 these events provide the largest direct marketing opportunity for local food producers and buyers to meet and network in the state of Washington. The day started with a continental breakfast followed by a welcome from Zachary Lyons, President, Seattle Chefs Collaborative. The key note address was a shared interview with Maxime Bilet, chef/owner Art of Food and Thierry Rautureau, chef/owner of Rover’s, Luc and Loulay Kitchen & Bar. The day continued with morning breakout sessions, followed by lunch hosted in the One World dining room and afternoon breakout sessions. Once the group came back together, they participated in a speed networking activity followed by closing remarks and a tasting & social hour. The event was extremely successful and we are happy to have had the opportunity to work and partner with such an outstanding group.
Archive for 2014
Seattle Chefs Collaborative’s 8th Farmer-Fish-Chef Connection held in partnership at Seattle Culinary Academy.Wednesday, February 26th, 2014
Chef Kären Jurgensen, pictured here with her son and Sous Chef Aage, was chosen to participate as one of Seattle’s “Women Star Chefs”. This reception style event featured the best women chefs, winemakers, and sommeliers in the Northwest and raised funds for the Women’s Funding Alliance. The event took place on Sunday, February 9 at the Columbia Tower Club. Chef Kären and SCA students presented Duck Cracklin Gougere & Butternut Mousse that was paired with Chardonnay and a Mouvedre chosen by Reggie Daigneault from the Wine Technology program at South Seattle Community College.
Paolo Campbell (4th quarter) and Jihoon Sun (3rd quarter) tied for first place when they competed in the Washington State Potato Commission Recipe Contest hosted by Renton Technical College. Paolo presented an Asian Brandade Cod Cake. Jihoon made a Potato Croquette Stuffed with Thai spiced curry containing Shrimp and Scallops topped with fried quail egg and garnished with fresh lime. Recipes were judged on creativity, flavor, presentation, use of potato/potato products and practicality. The top 12 recipes and their creators will be featured in a recipe book to be developed by the Washington State Potato Commission (WSPC), as well as in local publicity and in the foodservice magazines. The top 12 winners will be invited to a professional photography studio in Seattle to assist in preparing their recipes for the booklet. In addition, Paolo and Jihoon received $750.00 in prize money.