Quillisascut Farm School Scholarship

Farm Culinary 101: The Sustainable Kitchen

Educating culinary students and food professionals about where food comes from, changing the way people cook and eat for a better food future. In the rolling hills above Lake Roosevelt near Colville, WA, Quillisascut Farm offers food professionals and culinary students a unique opportunity to experience the farm-to-table connection first hand.

2013 Cheese and Cider Meet & Greet

Date: 
Monday, May 20, 2013 - 5:30pm to 8:00pm

Cheese and Cider go well together, and this year, we join them together into one glorious Meet & Greet! Come meet the largest collection of Washington cheese & cider makers to assemble this year in one place, and a distillery that makes gin, and another that makes vodka, from Washington apples! Learn about the extraordinary growth in Washington's cheese, cider and spirits making industries, both in numbers of producers and in quality, while you sample the goods of the assembled artisans.

Insider Series: Changing Tides

Date: 
Tuesday, April 2, 2013 - 3:00pm to 8:00pm

Seattle Chefs Collaborative & Ocean Conservancy present:

Changing Tides

Two issues about which all who love seafood should be aware:
Ocean Acidification & Underutilized Pacific Northwest Seafoods.
We'll talk. And then we'll eat! 

Tuesday, April 2, 2013, 3-8 PM

Pike Place Market & TASTE Restaurant

View Resources From The Event

Seattle Chefs Collaborative Partners With Community Power Works

The Seattle Chefs Collaborative has teamed up with Community Power Works for Small Business, a program that works with small, independent restaurants in Seattle to help make energy efficiency upgrades easier. Energy use is a major operating expense for many food service businesses, with annual energy bills that can be equal to 50% of profits. For a restaurant or grocery store owner, it can be hard to know where to start to reduce energy use and save money.

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