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WHEN:
Friday
May 21, 2004

VIP Reception with Jacques Pépin
6 p.m. – 7:30 p.m.

Cooking for Solutions Gala
7:30 p.m. – 10:30 p.m.

Saturday
May 22, 2004

Celebrity Chef Cooking Demonstrations
8:30 a.m. – 11:30 a.m.

Sustainable Seafood Information Fair
10 a.m. – 6 p.m.

Farm & Vineyard Tours
9:30 a.m. – 3:30 p.m.

VIP Reception with Jacques Pépin
5:30 p.m. - 7 p.m.

WHERE:
Monterey Bay Aquarium

TICKETS:
Event Packages Available:

Cooking For Solutions Gala/Cooking Demonstrations:
Fee: $115 per person; $155 for general public

Cooking For Solutions Gala/Farm & Vineyard Tour:
Fee: $205 per person; $255 for general public

VIP Reception/Cooking For Solutions Gala/Cooking Demonstrations:
Fee: $205 per person; $255 for general public

VIP Reception/Cooking For Solutions Gala/Farm & Vineyard Tour:
F
ee: $280 per person; $350 for general public

Visit:
Monterey Bay Aquarium
Or Call:

(831) 644-7561



 

Cooking for Solutions 2004:
Celebrity Chefs Embrace Sustainable Cuisine
May 21–22, 2004

Join Jacques Pépin, Alice Waters and other celebrity chefs from every region of the country, as they share their passion for fine dining and environmentally sustainable living as part of the Monterey Bay Aquarium’s Cooking for Solutions 2004. Don’t miss this opportunity to sample gourmet dishes, participate in guided tours of sustainable farms and vineyards, and watch expert cooking demonstrations that feature sustainable seafood.

Cooking for Solutions’ goal is to help people connect their individual buying decisions to the health of the oceans and the soil. The events support the aquarium’s Seafood Watch program, which helps consumers make seafood choices that will assure a future with abundant ocean wildlife. Information about Cooking for Solutions 2004, including full program details and chef biographies, can be found online under “What’s New” at www.montereybayaquarium.org.

For details and tickets: Call (831) 644-7561.

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PARTICIPATING RESTAURANTS & CATERERS:  

Art of Food
Asilomar Conference Center
Baum and Blume
Bernardus Lodge
Big Sur Bakery and Lodge
Bird of Paradise Catering
Bouchee
Chez Panisse
Cielo at Ventana Inn
COPIA: The American Center for Wine, Food & the Arts
Costanoa
Culinary Center of Monterey
Earthbound Farm
The Fishwife
Grasing’s
Hog Island Oyster Company
Il Fornaio
The Lodge at Pebble Beach
Michael’ Catering
Monterey Plaza Hotel & Spa
Montrio Bistro
Odwalla
Pacific’s Edge at the Highlands Inn
Passionfish
Patisserie Bechler
Portola Café
Roy’s at the Inn at Spanish Bay
Sardine Factory
Sticks at the Inn at Spanish Bay
Thanksgiving Coffee Co.
Three Flags Café at Monterey Marriott
Whole Foods Market

  Carmel
Pacific Grove
Carmel Valley
Carmel Valley
Big Sur
Pacific Grove
Carmel
Berkeley
Big Sur

Napa Valley
Half Moon Bay
Monterey
Carmel Valley
Pacific Grove
Carmel
Tomales Bay
Carmel
Pebble Beach
Carmel
Monterey
Monterey
Davenport
Carmel Highlands
Pacific Grove
Pacific Grove
Monterey
Pebble Beach
Monterey
Pebble Beach
Fort Ross

Monterey
Monterey
 

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PARTICIPATING WINERIES:  
Apamu Cellars
Arroyo Seco Vineyards
Bonterra Vineyards
Ceago Vinegarden
Chappelet Winery
Cooper-Garrod Estate Vineyards
Davis Bynum Winery
Fetzer Vineyards
Frog’s Leap
Hallcrest Vineyards
Heitz Wine Cellars
Heller Estate
Hess Collectin Winery
Honig Vineyard and Winery
J. Lohr Winery
Jekel Vineyards
Lodi Woodbridge Wine Grape Commission
Morgan
Napa Wine Company
Organic Wine Works
Robert Mondavi
Roundhill Family of Wines
Saintsbury
Sanford Winery
Silver Mountain Vineyards
Tres Sabores
Trinchero Family Estates
Volker Eisele Family Estate
Wildhorse Winery and Vineyards
ZD Wines

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PARTICIPATING CHEFS:

HONORED CHEFS:

Jacques Pépin, host and author, Jacques Pépin Celebrates
One of America’s best-known chefs, food columnists, cookbook authors and cooking teachers. Pépin is currently the host, with his daughter, Claudine, of the acclaimed public television series Jacques Pépin Celebrates. He was the personal chef to three French heads of state and has been honored by the French government as well as his culinary colleagues for his many contributions to the profession. He is an outspoken advocate of sustainable cuisine, including sustainable seafood.
Special Guests

Alice Waters, Chez Panisse, Berkeley
Honored as one of America’s great chefs, she is the founder of Chez Panisse, which features only the highest quality foods, only when they are in season. She conceived The Edible Schoolyard project to connect children with food and health. She was the honored chef at Cooking for Solutions 2002.

CELEBRITY CHEFS:

John Ash, Fetzer Vineyards, Hopland, Calif.
Founder of John Ash & Company in Santa Rosa, Calif.; culinary director for Fetzer Vineyards; an internationally recognized chef, educator, and author credited as a creator of Wine Country Cuisine.

Jim Dodge, The Getty Center, Los Angeles
Considered to be one of the leading influences on contemporary American cuisine; author of the Beard Award-winning cookbook, The American Baker; a contributing editor to Joy of Cooking.

Tom Douglas, Palace Kitchen/Dahlia Lounge/Etta’s, Seattle
An innovator and leader in Pacific Northwest cuisine; Beard Award-winner as best regional chef and restaurant; radio host, and author of Tom’s Big Dinners and Tom Douglas’ Seattle Kitchen.

Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, Maine
Founding chefs of the internationally acclaimed restaurant; celebrated for an innovative menu that reflects many influences and relies on seasonal fresh ingredients; authors of The Arrows Cookbook.

Gordon Hamersley, Hamersley Bistro, Boston
Beard Award-winning chef emphasizes hearty, French-inspired food and contemporary American bistro dishes cooked with fresh New England ingredients; author of Bistro Cooking at Home.

Hiro Sone and Lissa Doumani, Terra, St. Helena, Calif.
Husband/wife team and founding chefs of one of Napa Valley’s premiere restaurants; Sone is a Beard Award-winner as best California chef; co-authors of Terra: Cooking from the Heart of Napa Valley.

Bonnie Stern, The Bonnie Stern School of Cooking, Toronto
One of the driving forces behind the burgeoning Canadian culinary scene through her national television series and cooking school; author of 11 best-selling cookbooks, and newspaper and magazine columns.

Alessandro Stratta, Renoir at The Mirage, Las Vegas, Nev.
Beard Award-winner as best chef in the Southwest, trained with some of the finest chefs in Europe and the U.S.; a fourth-generation restaurateur and hotelier whose dishes reflect Mediterranean flavors.

Allen Susser, Chef Allen’s, Miami
Beard Award-winner as best chef in the Southeast; cookbook author and a creator of New World Cuisine, using fresh ingredients in a fusion of Caribbean, Latin American and contemporary American styles.

Roy Yamaguchi, Roy’s Restaurant, Hawaii
Founding chef of Roy’s restaurants in Hawaii, Asia and North America; an acknowledged master of East-West cuisine; winner of many individual and restaurant awards; television host and cookbook author.

LOCAL CELEBRITY CHEFS:  
Tony Baker
Wendy Brodie
Tim Fisher
Kurt Grasing
Jeff Jake
Elias Lopez
Cal Stamenonv
Terry Teplitzky
James Waller and Sharon
Campbell
Montrio
Art of Food
Portola Cafe at the Monterey Bay Aquarium
Grasing’s/Carmel Chop House
The Lodge at Pebble Beach
Roy’s at the Inn at Spanish Bay
Bernardus Lodge
Michael’s Catering/Wild Thyme Delicatessen
Monterey Plaza Hotel

PRESENTING CHEFS:

Ann Cooper, The Ross School, East Hampton, N.Y.
Much-honored chef and author of A Woman’s Place is in the Kitchen; a leader in the Chefs Collaborative and Women Chefs and Restaurateurs.

Mark Doton, Whole Foods Market, Monterey
Graduate of New England Culinary Institute; grew up on a Vermont dairy farm. He works with fresh local sustainable ingredients, teaches cooking classes, supports sustainable agriculture and education.

Helene Kennan, The Getty Center, Los Angeles
Brings a world-class dining experience to one of Los Angeles’ leading cultural institutions; specializes in the cultivation and creative use of indigenous seasonal foods.

John Mitchell, Whole Foods Market Northern Pacific Regional Chef
Launched the award-winning Lark Creek restaurant in Walnut Creek; develops prepared-food menus for Whole Foods emphasizing farm-fresh American cooking, organic ingredients and seasonal menus.

Jean-Pierre Moullé, Chez Panisse, Berkeley
A 35-year culinary veteran, co-chef of the celebrated restaurant; creates daily menus and directs the restaurant’s team of cooks; combines classical French technique with California ingredients.

Ingrid Rohrer, Earthbound Farm, Carmel Valley
An alumna of the California Culinary Academy with a passion for fresh produce, she is Chef de Cuisine at Earthbound Farm’s Organic Kitchen, one of three certified organic kitchens in the country.

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 Published: May 2004
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