Upcoming Events

CHEF'S COLLABORATIVE 2000
It goes without saying that our kitchen crews have plenty to work with during the summer growing season. As evidenced by the daily arrival of perfect tender lettuces, tomatoes, beans, corn, and all the other varieties of garden produce that arrive at the kitchens, this is the glory season for a chef.

While we all love the fruits of the season, few of us have an understanding of what is involved in bringing this abundance and variety of produce to the table. Palace Kitchen chef, Matt Costello, is concerned not only about what goes on the plate, but how it grows in the first place. "All the foods that come to our restaurants are the product of complex and interdependent food cycles. Agricultural practices, organic labeling standards, animal husbandry, the difference between a farm raised versus a wild salmon, the exact definition of a "free range " chicken - these are all issues that effect the foods that we work with and serve to our customers. The more I learn about the influences of my choices on the food cycle, the greater responsibility I feel toward trying to solve some of the complex problems that are presented to us in the restaurant industry. Chefs have begun to take a more active interest in the sustainability of these food systems."

As the new president of the Seattle chapter of Chef's Collaborative 2000, Matt is interested in involving the local chef and restaurant community in sustainable agriculture. Chef's Collaborative 2000 is a growing network of over 1,500 of America's most influential and well-known chefs who work collectively to advance sustainable food choices for the next century. The Collaborative promotes sustainable cuisine by teaching children, supporting local farmers, educating cooking professionals and inspiring customers to choose good, clean food. Founded in 1993, the Collaborative is committed to developing educational programs for children, to strengthening connections between farmers and chefs, and to providing safe and wholesome food by emphasizing lo cally-grown, seasonally fresh, and whole or minimally processed food in their restaurants.

THE FARMER/CHEF CONNECTION
Seattle chefs have begun an exchange program with Full Circle Farms, a local organic farm, where chefs actually visit the farm and the farmers, in turn, visit the chefs in their kitchens. The aim of this exchange is for the chef to gain a better understanding of the growing seasons, and the farmers to see the culinary result of the fruits and vegetables they grow. The continued support of our local farmers and their fuller integration into the restaurant's purchasing systems will contribute to a cleaner environment and to the economic and ecological viability of the family farm.

IN-SCHOOL PROGRAMS
Beginning this fall, chef members will present an 8-part course curriculum to grade school students at Lawton, Coho and Orca Elementary Schools. The chapter will engage in this innovative educational program to teach children to appreciate foods from different cultures, to cook, to understand and appreciate where their food comes from, and to understand the impact their eating habits have on the environment.

RESTAURANT COMPOSTING
Although it does require some training and extra effort on the part of a busy kitchen crew, composting is feasible for restaurants. The Seattle chapter plans to assist restaurant kitchens with setting up composting programs.

You don't need to be a chef to be active in the Collaborative - if you are interested in becoming involved locally, please contact Matt at (206) 448-2001. For more information on the farmer/chef exchange program, please call Melinda Burdo at the same number.

The Collaborative's website is www.chefnet.com/cc2000

ORGANIC FARM MENUS AT PALACE KITCHEN IN AUGUST
The Palace Kitchen will feature area organic farms in a series of special menus on the following Sunday and Monday evenings. Reservations are not required - just come in for dinner! The three course special menus are $30.00 each and will run as a special addition to our regular menus at the Palace Kitchen. A percentage of the sales will benefit the local chapter of Chef's Collaborative 2000.

AUGUST 15TH & 16TH - FULL CIRCLE FARMS
AUGUST 22ND & 23RD - FROG SONG FARMS
AUGUST 29TH AND 30TH - ALVAREZ FARMS

OTHER SUMMER EVENTS

SUNSET SUPPER AT THE MARKET - FRIDAY, AUGUST 13TH
The Pike Place Market hosts this fun, summer bash each year to raise funds for the Market Foundation. Etta's Seafood Chef Chris Hunter will be there again this year, serving our Etta's salmon with cornbread pudding. Tickets are $50.00 per person and can be purchased by calling 682-7453.

Auction of Northwest Wines - SATURDAY, AUGUST 21ST
This event benefits Children's Hospital and takes place on the beautiful grounds of the Chateau Ste. Michelle Winery in Woodinville - a very glamourous night of great food and wine. Tom is one of this year's invited chefs and will be cooking the main course. Call 667-9463 for tickets.

WINEMAKER DINNER AT DELILLE - SUNDAY, AUGUST 29TH
Tom is cooking at DeLille Winery - tickets ($130 each) are close to sold out but can be purchased by calling DeLille at (425)489-0544.

GOURMANIA - SEPTEMBER 17TH - 19TH
This weekend long celebration of the riches of the Northwest Table takes place in Portland's World Trade Center. The Palace Kitchen will participate in the Opening Night on Friday, and again in the Grand Tasting Pavilion on Saturday. Call (503)452-1023.

FARE START'S "A NIGHT ON THE TOWN" Sunday, October 3rd
FareStart's 7th annual auction will be held at the Spanish Ballroom of the Four Seasons Olympic Hotel. An extraordinary live auction features hand painted chefs jackets and tablecloths by our region's most talented culinary artists. Contact Diane Dempcy at FareStart (206) 443-1233 for reservations.