The following Chefs Collaborative member restaurants are among those hosting Earth Dinners across the country this month.
East Coast • Midwest • West Coast
Simpatica Dining Hall
Portland ,Oregon
503-235-1600
http://www.simpaticacatering.com
Chefs:
Benjamin Dyer
John Gorham
Jason Owens
Simpatica Catering strives to give you a food experience to rival any restaurant in Portland. We use only the most fresh, local, and seasonal foods available. We believe in slow food, and pay it more than lip service. Chef owned and Chef operated, Simpatica Catering focuses on flavor, not fads.
Wild Plum
Chef Kjeld Petersen
1706 NE 32nd Avenue
Portland, OR 97212
503-282-2033
We take food very seriously. Using the wonderful products grown and raised right here in Oregon is important to our food and the community. We choose to operate using as many environmentally conscious methods and products as possible--from how we print our business cards to using sustainable and recyclable items to prepare food for and serve you and your guests.
We use what's in season, because it tastes best then. We use local products, because they taste the best too, and because that's how we've chosen to operate our business.
And we make our own food--the salad dressings, stock, sauces, hors d'oeuvres. If we don't make it, we know the person who does. The food doesn't come from a box out of the freezer.
Seattle Chapter of Chefs Collaborative
3629 Bagley Ave. N,
Seattle, Washington 98103
Sunday, April 23--Save the Date! Join the Seattle Chapter of Chefs Collaborative for their annual fundraiser dinner and auction Sunday, April 23, 6pm at Agua Verde Paddle Club and Cafe. This year, we are partnering with Organic Valley to host an Earth Dinner, highlighting the connections between what's on your plate and the food system that supports it. Chef Darin Leonardson of Bon Appetit Catering will be working his magic on fresh spring produce from Willie Green's Organic Farm and sustainable seafood. Auction items will include cooking classes, kayak excursions, CSA subscriptions, and more! Advance tickets available ($35 for Collaborative members; $40 non-members); email forkscontact@hotmail.com or visit http://www.forksproject.org
The theme for the event is "know where everything on your plate is coming from, and where it goes when you're finished with it." We will be building the menu around local (or at least sustainable) foods, including produce from Willie Green's Organic Farm and something from an Organic Valley Farm. For the "know where your (uneaten) food is going" portion of the program, we're featuring George Cheung, who is setting up Seattle's first organized restaurant waste oil recycling program (waste fryer oil - biodiesel). As a tie-in, something on the menu will be deep fried.
Chef Robert Kinneen
Noble's Diner
4133 Mt. View Drive
Anchorage, Alaska 99508
907-770-3811
www.noblesdiner.com
Series of Earth Dinners throughout the month of April with locally grown produce from local growers; Open to the Public. Noble's Diner is committed to using Alaskan produce, seafood and products. We are the first Alaskan Member's of Chef's Collaborative a national organization that advocates using local sustainable products and supporting local business. For instance we use veggies and starches from the Mat Su farmers, purchase our salmon from Kenai Wild Salmon and our ice cream is from Alaska Supreme. Most of our items are made from scratch in house. This includes our soups, stews, sauces and most of our desserts!
Chef Holly Smith
Café Juanita
9702 NE 120th Place
Kirkland, WA 98034
425-823-1505
www.cafejuanita.com
Celebrating the foods of Northern Italy. Cafe Juanita strives to use organic and sustainable products throughout their menu and are 90% organic in raw product.
Slow Food Nebraska
Earth Day Eggstravaganza, Lincoln, Nebraska
April 22, 2006 from 10 AM - 12 PM
Slow Food Nebraska will host an Earth Day Eggstravaganza Brunch at Hillis and Company in Lincoln’s Haymarket District. Enjoy a delicious Springtime brunch of frittata, crepes, sausage, fruit & more, sourced from Nebraska’s own sustainable & organic farmers, and locally-owned restaurants. Advance reservations required. For more information, contact Hillis & Company (230 N. 7th St, Lincoln) or Maggie’s Wraps (311 N. 8th St., Lincoln), or visit www.nebsusag.org/events.htm
Public Event - Special Earth Day Tasting Menu
April 22, 2006
The Rattlesnake
300 River Place Detroit, MI 48207
313-567-4400, ext 224
Jimmy Schmidt, owner
Chris Franz, Executive Chef
www.rattlesnakeclub.com
Soundings Restaurant at Shedd Aquarium
Chicago, Illinois
Earth Day Dinner event on Thursday, April 27, 2006. Event will feature 5 Sodexho Chefs, each creating a different course. Organic Wine will be served as well. Dinner is by Invitation, first come first served. Questions can be directed to Bonnie Paganis at the Shedd Aquarium, 312-692-3269
Erik Lucas, Chef/Manager
The Green Table
Chelsea Market
75 Ninth Ave.
New York, New York 10011
212-741-6623
www.cleaverco.com
The Cleaver Co. is a catering and event planning business committed to sustainable agriculture and a pure food supply. Our organic raw materials come from local family farms and are fished and farmed using ecologically sustainable practices. The Cleaver Co. kitchen sources the best ingredients to create healthy, beautiful, sumptuous and regionally-focused seasonal cuisine with inspiration drawn from many different cuisines of the world. Fresh herbs and flowers that also reflect the season complement the food.
Chef Peter Davis
Henrietta's Table
One Bennett St, Cambridge, MA 02138
http://henriettastable.com
Henrietta's Table prides itself on "Fresh from the Farm and Honest to Goodness Home Cooking." Chef Davis and his staff are committed to finding the best regional and organically grown produce, not only to support the local farmers and community, but to bring award-winning dishes to our guests.
Henrietta's Table opened its doors to a diverse and adoring public nearly 10 years ago. In that time the restaurant has come to be the dining room of Nobel laureates, celebrities, and New England Farmers.
Henrietta's Table will be offering a special Earth Day Dinner Menu April 23-28, 2006. Call (617) 661-5005 to make reservations.
Earth Day Dinner Menu • April 23-28 • Dinner Only • $35 prix fixe
Blue Sky Farm Greens/Vermont Chevre, Eva’s Herb Vinaigrette
Organic Scottish Cod/Cold Hollow Cider Reduction
Niman Ranch Slow Braised Pork Shank
Anson Mills Organic Grits
Organic Wilted Greens
New England Cheese Sampler or Vermont Ricotta and Native Honey Pie
Jim’s Fair Trade Coffee/Decaf or Tea
During the same week, on Wednesday April 26, 2006, Henrietta's Table will be hosting their annual fundraising event for The Farm School - The Big Pig Gig. Every spring, Henrietta’s Table hosts The Big Pig Gig, a private benefit for The Farm School. In true Henrietta’s fashion, this event celebrates the restaurant’s longtime commitment to local farmers and the fresh and honest to goodness home cooking of resident Chef Peter Davis.
New England Culinary Institute
118 Main Street
Montpelier, VT 05602
www.neci.edu/restaurants.html
NECI students will be collaborating with the Vermont Fresh Network to produce specials at both of their restaurants in Montpelier. These specials will reflect the local organic theme of the dinner.
Chef's Table
118 Main Street, Montpelier
802.229.9202
Regional ingredients, innovative cuisine and gracious service in an intimate setting. Award-winning wine list. Open for dinner. Reservations appreciated.
Main Street Grill & Bar
118 Main Street, Montpelier
802.223.3188
Contemporary American fare in a casual atmosphere. Open for lunch and dinner, Saturday à la carte breakfast and our extraordinary Sunday brunch buffet.
The Brooklin Inn
PO Box 25 Rte 175
Brooklin, ME 04616
207.359.2777
www.brooklininn.com
email
Your resident innkeepers and owners, Gail and Chip Angell have created in their words, "a place we would want to visit." Chip, with a lifetime at sea and an Oceans Capt. license, brings a nautical flare. Gail, a retired professional, keeps it all together.
Schedule: Open all Year. Dining Room is closed Mondays and Tuesdays in Winter. The Irish Pub open daily in season, Wednesday through Saturday all year.
Café Saint-Ex
Barton Seaver, Executive Chef
1847 14th Street, NW
Washington, DC 20009
Tel: 202.265.STEX (7839)
www.saint-ex.com
Barton Seaver, one of North America's young rising chefs, has trained under some of the most talented chefs in Washington, D.C, New York, Chicago, and Spain. This award-winning restaurant provides an excellent showcase for Seaver's widely influenced market cuisine. Maintaining the restaurant's established bistro style, his menu focuses on simply prepared wood-grilled items. Using local organic ingredients and focusing on sustainable catch fish species, he blends Mediterranean simplicity with stylized modern cuisine.
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