| Tuesday Sep 10, 2013 3:00 PM - Tuesday Sep 10, 2013 8:00 PM | $35.00 - $60.00 |
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Event
Seattle Chefs Collaborative Insider Series: Going With The Grain
Going With The Grain offers Seattle culinary professional and students a three-hour intensive on the history of grains and their future, an update on the issues surrounding genetically-modified wheat, and two panel discussions: Grains as Food and Grains as Beverages. It is designed for farmers, millers, chefs, bakers, brewers, distillers, bartenders and anyone else in the food industry that ever works with grain products. As always, it will be followed by a fun and delicious reception featuring grains in many forms, from whole grain salads to baked goods to whiskey, and featuring an all Washington ingredients beer produced special for this event by our reception hosts, Pike Brewing Company.
Educational Program (3-6 p.m.): Dr. Stephen Jones, Director of Plant Breeding at WSU's Mount Vernon Research & Extension Center will start us off with a backgrounder on grains, the evolution of modern wheat, and how we can move beyond commodity grains and back to growing local grains for local use, or "grains of out place." Then Kristina Hubbard, Advocacy & Communications Director for the Organic Seed Alliance will discuss genetically modified wheat, looking at the issues and implications in a year when GMO wheat was found in Oregon fields, and GMO labeling is on the November ballot in Washington, followed by brief Q&A with Dr. Jones and Meg Kennedy, Sustainable Products Advocate for Central Coop in Seattle.
The second half of the educational program focuses on grain varieties, what is available, where to get it, and how we use it. Part One: Grain as Food features a panel discussion Chef Seth Caswell, Google Kirkland; Mel Darbyshire, Grand Central Baking Company; Sam Lucy, Bluebird Grain Farms; Kevin Christenson, Fairhaven Organic Flour Mill; and Karl Kupers, Shepherd's Grain Cooperative. Part Two: Grain as Beverage features a panel discussion with Charles Finkel, owner, Pike Brewing Company; Matt Lincecum, owner, Fremont Brewing Company; Steven Stone, owner, Sound Spirits; and Wayne Carpenter, Skagit Valley Malting.
Following the educational programming, we will head downstairs to Pike Brewing for some deliciousness networking.
Reception at Pike Brewing: The reception is the Meet & Greet portion of the event, and it will allow us to continue our conversations over networking and nosh. The menu will showcase grains in many food and beverage forms, featuring:
Pike Brewing Company, our hosts (food & beer)
2bar Spirits featuring Duncan Chase, bartender, TASTE & The Scotch & Vine (spirits)
Bainbridge Organic Distillers featuring Shattuck Wildaner, bartender, Artusi (spirits)
Breadfarm (breads)
Copperworks Distillery featuring Terrance Burton, bartender, TASTE (spirits)
Grand Central Bakery (breads)
Link Lab Artisan Meats (sausage)
Sugar Mountain Bakery (dessert)
Tom Douglas Restaurants (food)
Willapa Hills Farmstead & Artisan Cheese (cheese)
About the Insider Series. A hybrid of Seattle Chefs Collaborative's popular Farmer-Fisher-Chef Connections and Meet & Greets, the Insider Series is designed to help Seattle chefs, food industry professionals and food producers consider, in depth, the issues at the heart of making a strong, vibrant and healthy local food system. The series will focus on specific food and beverage-related topics with respect to sustainability, the environment, production, sourcing, preparation and messaging.
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LocationPike Place Market Atrium Meeting Rooms (View)
98 Pike Street
Seattle, WA 98101
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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Contact
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