The 2012 Chefs Collaborative Sustainable Food Summit will take place Septembver 30 – October 2, with a focus on Flavors of a Foodshed: Seattle. This year, Summit participants will have the opportunity to hear and meet Ruth Reichl, former editor in chief of Gourmet Magazine; Kim Severson of the New York Times; Rowan Jacobson, author of five books including a Geography of Oysters; chef Tom Douglas of Tom Douglas Restaurants, and others to discuss food and cooking, culture and sustainability. You’ll have the chance to enjoy great Northwest food from Northwest chefs. Think Pacific oysters, Alaskan salmon, local beans and grains, apples and berries, craft spirits and more.

We’ll be fabricating goat carcasses, offering in-depth beef butchering lessons and baking with heritage grains. We’ll be discussing the challenges of sourcing sustainably raised poultry and looking at traceability and other tools in seafood sourcing, as well as deciphering the nuts and bolts of running a sustainable restaurant, to name a few details. Besides all this, you’ll have the chance to network and learn from like-minded chefs from all over the country. “The highlight of the Summit for me,” says Rich Garcia, executive chef of Boston’s 606 Congress and Boston Local Network Leader, “is the chance to meet chefs I’ve looked up to throughout the course of my career.” All of the Summit information is found at http://chefscollaborative.org/sustainable-food-summit/2012-2/ – programs, events, field trips, meet-and- greets, accommodations, and venues. So what are you waiting for?  Register now at Eventbrite by clicking here.