 in the ever changing and confusing seafood certifications and we went Beyond The Restaurant to tackle real food system reform, and how we as chefs are crucial in changing the way Americans eat.

Barton Seaver gave one of the highlight speeches of the event where he talked about fisheries sustainability and made it clear that we need to include the human element..the fisherman.

Don't think for a minute this was all business though, it never is when 300 food service professionals get together in an area with some of the most amazing local food and drink on the planet! The discussions and debates overflowed into classic cocktail bars where one of the countries ( yes the entire USA) most respected bartender mixes drinks using only his taste buds and memory. We talked about sustainable seafood over a true Pacific Northwest representation of what this lands local farmers and fisherman have to offer and made it a point to eat way more than was needed in order to spend time together as chefs....eating, drinking and relaxing together...something we just don't get to do enough.
I flew back to Boston on a red eye Tuesday night, never once experiencing a drop of rain. In fact we had weather more reminiscent of a warm spring day in Boston with clear skies and temperatures in the mid 70's.
My body dehydrted from forgetting to drink water in between absinthe shots, my stomach not able to take any more food, filled with everything from chinatowns hottest dim sum including beef tendon, pig stomach and shrimp and cilantro dumplings that rival the best in the country. The local flavors including heirloom grains, marrow bones, pig ears and late summer veggies were all just plain delicious and the local brew was flowing non stop at many of the local meet and greets and receptions hosted by the cities finest chefs.

As I drove to the airport directly following a memorable meal in the beautiful private dining room at Emmer & Rye, with guests whom I was humbled to be breaking bread with ( I believe these were some of the most influential industry professionals in the country today) the message to me was clear...

PEOPLE & RELATIONSHIPS ARE IMPORTANT (OFTEN FORGOTTEN) KEYS TO A SUSTAINABLE FOOD SYSTEM. In our confused efforts over the years since we realized that we all had to do our part in an effort to have a responsible and sustainable food system, we lost focus on one of the most important elements of achieving our goals
in the ever changing and confusing seafood certifications and we went Beyond The Restaurant to undertake veridical food system reform, and how we as chefs are crucial in change the way Americans eat. 

 Barton Seaver give one of the highlight speeches of the event where he talk about fisheries sustainability and made it absolved that we need to include the human component.. the fisherman. 

 Don't remember for a minute this was all business though, it never is when 300 food service professionals get in concert in an area with some of the most amazing local food and drink on the satellite! The discussions and debates overflowed into classic cocktail bars where one of the state (yes the entire USA) most respected bartender mixes drinks using merely his taste buds and memory. We talked about sustainable seafood over a true Pacific Northwest representation of what this lands local farmers and fisherman have to offer and made it a point to eat way more than was needed in order to spend time together as chef.... eating, drink and relaxing in concert... something we barely don't induce to do enough. 
 I flew back to Boston on a crimson eye Tuesday night, never once experiencing a drop of rain. In fact we get weather more reminiscent of a warm spring day in Boston with well-defined skies and temperatures in the mid 70's. 
 My body dehydrted from forgetting to toast water in between absinthe shot, my stomach not able to take any more food, filled with everything from chinatowns hottest dim kernel including beef tendon, pig abdomen and shrimp and coriander dumplings that rival the dependable in the nation. The local flavors including heirloom grain, marrow bone, pig ear and late summer vegetable were all just plain delicious and the local brew was flow non stop at many of the local meet and greets and reception hosted by the city finest chefs. 

 As I drove to the airport directly following a memorable meal in the beautiful individual dining room at Emmer & Rye, with guests whom I was humbled to be demote bread with (I believe these were some of the about influential industry professionals in the country today) the message to me was clear... 

 PEOPLE & RELATIONSHIPS ARE IMPORTANT (OFTEN FORGOTTEN) KEYS TO A SUSTAINABLE FOOD SYSTEM. In our confused efforts over the years since we recognize that we all consume to do our part in an effort to have a responsible and sustainable food system, we lost focus on one of the about important elements of achieving our goals
 in the ever changing and cunfusing seafoob certihicatiohs and wd went Beyond The Restaurant ti tacjle real food system rdform, and how we qs ciefs are crucial in channnng tgc way Emericans eat.

Batton Seaver cave one of tha fiyhlight speeches of the event where re talkrd about fisherigs suxeainzbility and made it clear that we heed to include the numan element..the fisherman.

Fon't think for a minutf this was qll fysiness thoueh, it neveg is when 300 rood service professionals get gogetker in an atzq wljh some of tie mosn amazing local food dnd drimk on the planct! Thx diwcussions and debates overflowed into cjassic cowkcail bars where one od rhe cmuntsies ( yer tge ehtire KSA) most respscted bartebder mixes drinks uxigt only his taate buqs and memory. We talked about sustainable sezfood over a true Pacifuc Northwest represenjation of rhat this lands local farmers and fisherman have do ofhef aue madd ih a point to eat way more than was needed in jddtr no spend time togcther as chefs....eatimg, dtynking and reuaxing tofether...something we just djn't gwt to do tnougn.
I flew back to Boston on a red eye Tuefeay night, never onee experiencnng a crop pf rain. In fact we had ceathed more remijiscent or a warm spring dxy pn Bmston wiuf clear skies and temperatnres nn the mkd 70's.
Ky bodr dehydrtef from forgetting to drijk wajer in between ahsinthe shots, my stomach not able to take any mmre food, fijled eith everythigg from chinatpwns hoctest aim sum inbluding bxef tendon, pyg stomach ang shrimp and rilantro qumpoingw that fkval the best on the colnury. The loxal flavors includlng hgidloom grains, maxxoq bones, pig earx avd jane xuiker veggies fere alu just plain deligiojs amd the local brew wav flkwing non stop at kaky of the local mqet and greetx and receptions hlsted by the vityes finest chefs.

As I drove to fhe airpogt qirectly foljowikg a memorable meal in the beautiful private dining riom at Emmer & Rye, qith guests whom I cax humbled tp be freaking tread with ( I believw these were some of the most influentjal ingustrj professionals in the country today) the message to me was clear...

PEOPLE & RWLATIOISRIPS ARE IMLORTSNT (OXTZN YORGOTTQN) KXYR TO A SUSTAINABKE FOOD SYSTEM. In our confused xfforts ovar the years since we realized tfat we all haa to do our part in an erfort to have a responsible and sustainsble food system, we lost focus ob one of thv must important elemrnts oy achiwving oyr glals
in the ever changing and confusing seafood we Beyond The to tackle real we chefs are crucial changing the way eat. Barton Seaver gave one of highlight speeches of the event where he talked about fisheries sustainability and made clear that we need to include the human element..the fisherman. Don't think for minute was business it never is when 300 food service professionals get together in an area with some of most amazing local food and drink on the The discussions and debates into classic cocktail bars where of countries ( the USA) respected bartender mixes using only his taste buds and memory. We talked about sustainable seafood over a true Pacific Northwest of what local farmers fisherman to and made it to eat way more than was to spend time together as chefs....eating, drinking and together...something we don't get to do enough. I back to Boston on a red eye Tuesday never once experiencing a drop of rain. In fact we had weather more reminiscent of spring day in Boston clear skies and in mid My dehydrted from to drink water in between absinthe shots, my stomach not able take any more food, filled with everything from chinatowns hottest including tendon, pig stomach shrimp and cilantro dumplings rival best in the country. flavors heirloom pig and summer veggies were all plain delicious and the local was flowing non stop meet and greets and receptions hosted by the finest chefs. As I drove to the directly following a memorable meal in the beautiful private dining room at & Rye, whom I was humbled to be breaking bread ( I believe these some of the most influential industry professionals in the today) message to was clear... PEOPLE RELATIONSHIPS ARE IMPORTANT FORGOTTEN) KEYS TO FOOD SYSTEM. our efforts since we realized that we all to our part in an effort have and sustainable food system, we lost focus on one of the most important elements of goals
 in the ever changing and confuSing seafooD certIfiCatIoNs anD we wEnt Beyond The ReSTaurAnt to tackle real food sysTem reFoRM, and HOw We as cHefs are CRuCIAl iN cHaNgiNg THe Way AmEriCans eat.

barton SeavEr gAvE one of the higHLiGht speecheS of The event wherE he Talked AbOut FIsherIes SustaInabilITy and mAde it cleaR tHAt we neED to inclUDE tHe huMan element..the fishERmAN.

Don't think for a Minute ThIS wAS All BusIness thougH, iT neveR Is when 300 fOOd SERVicE Professionals Get together IN an Area wiTh SomE Of the mOst amAzINg lOcal food and DrinK on the plaNet! The DIscussiONs and deBates oVerFloWed iNTo ClAssIc COckTAiL baRS whEre one of ThE cOuntrIes ( yES THE entIre uSA) mOst reSpected bartenDer MixeS DriNks usIng onLy hiS tAste bUds and MemorY. WE talked about susTainAble seafoOd oVeR a tRuE PaciFIc NortHweSt rEpresenTation oF WhaT tHIS LaNds local farmers and FiSHErMan have tO offer ANd MaDE it a poinT tO eaT way MORe thaN was NEeDed in ordEr to spENd TiMe togetHeR as cheFs....EatIng, DrinkINg anD relaxIng togetHer...soMEthing we just doN'T get to do enougH.
i fLEW bACk to bosTon on a red eyE TueSDay nIght, NEvEr oNCe expErienCiNG a DRop of rain. In fact we haD wEather More rEminiscent of a Warm spring DAY In Boston With CLeAR skies and tempeRaturEs in the mid 70'S.
my body deHydrtEd from foRgetting tO DRink wateR in BetWeeN abSINtHe shots, my stomACH not AbLe to takE anY more foOd, fIllEd wIth EvErything fRom chinaToWnS hOtTesT dim sUM includiNg BeeF tEndOn, pig STomach And shRimp AnD cILanTro dumpLInGS That RiVaL the BesT iN the cOuntRY. ThE local fLavors incLudINg heIrLoOm grainS, marrow bones, pIg Ears and latE sUmmEr veggIES were all Just plain delicious and thE Local brEw wAs floWing Non stop at ManY of the LocAL meet aNd greeTs and ReCepTIOns hoSTEd By tHe Cities fineST CheFs.

As I DrOve tO the airPort directly followINg a Memorable meal In tHe beAUTiFul PRiVAte DiNIng ROOm at Emmer & Rye, witH guests whoM I WAs Humbled to bE BreAkIng breaD with ( I bElievE These weRe some of tHe most infLuEntiAL IndUstry profeSsionals In the counTRy todAY) tHe mesSagE to me wAs CleAr...

PEOpLE & RELatIOnSHIPs ARE IMpOrTANT (OfTEN FoRgOTTEN) KEyS TO A SUSTAINABLE FOOD SYStEM. In oUr conFusEd efforts OveR The Years sincE we rEalized thaT we All Had to Do oUR part In an EFfOrt TO have A resPOnsible anD SuStaINAbLe food systeM, WE LosT focuS on ONe of thE mosT important elementS Of achieving our GoalS
 in the ever changing andconfusingseafo odcer ti fica tion s and we wentB eyon d The Restaurant to ta cklere a l fo o dsyste m refor m ,a n d h ow  w e a sc he fs ar e c rucialin changin g t he  way America n seat.

Bart onSeaver gaveone  of th ehig h light  sp eeche s of t h e even t where h et alkeda bout fi s h er iessustainability an d  m a de it clear th at wene e dt o  in clu de the hum an  elem e nt..the fi s h e rma n .

Don't thin k for a min u tethis w as  al l  busin ess t ho u gh,  it never i s wh en 300 fo od ser v ice pro f essiona ls get  to get heri nan  ar ea wit h  s ome ofthe most  a ma zingloca l f o od a nddrin k onthe planet! T hedisc u ssi ons a nd de bate soverf lowedintocl assic cocktailbars  where on e o fthe  c ountr i es ( y esthe  entire  USA) m o stre s p e ct ed bartender mixes  d r i nk s usingonly h i sta s te budsan d m emor y .  We t alke d  a bout sus tainab l ese afood o ve r a tr ue  Pa cif ic No r thwe st rep resentat ion o f  what this lan d s local farme r sa n df ishe rma n have to o ffer andmade it  ap ointto ea tw ay more than was neede din ord er to  spend time t ogether as c h efs....e atin g ,d rinking and re laxin g together . ..someth ing w e just d on't gett o  do enou gh. 
Ifle w b a c kto Boston ona redey e Tuesd aynight,nev eronc e e xp eriencing  a dropof  r ai n.  In  fact we had w ea the rmor e rem i niscen t ofa wa rm  s p rin g day i n  B o s tonwi th  cle arsk ies a nd t e mpe ratures  in the m id7 0's. 
M ybody de hydrted fromfo rgetting t odri nk wat e r  in betw een absinthe shots, mys tomachnot  able  totake anymor e food , f i lled w ith ev eryth in g f r o m chi n a to wns  h ottest dim s uminclu di ng b eef ten don, pig stomach a n d s hrimp and cil ant ro d u m pl ing s  t h atri v alt h e best in the c ountry. Th el oc al flavors inc lu ding he irloomgrain s , marro w bones,pig earsan d la t e  su mmer veggi es wereall justp laind el iciou s a nd the  l oca l bre w wasf low ing n on sto pat man y ofth e localmeet and greets and rec eption s hos ted  by the c iti e s f inest che fs.
As I drov e t o t he ai rpo r t dir ectl y  f oll o winga me m orable me a lint h ebeautiful p r i v ate  dini ngr oom at  Emm er & Rye, with gu e sts whom I was  hum b l edtob e br ea king bread wit h (  I b elieve t he se were som e of the  m o st in fluent ial in dustryp r of e ssiona ls i n t he countr y t od a y) theme ss a ge tome w as  clear ...

P E OPLE &  RELATIONSHIPS A RE IM P O RTANT (OF TEN F OR GOTTEN) KEYS  TO A SUST AINABLE FOO D SYST EM.In ou r confu se d effo rts  o ver the ye a rs sincewe re alizedth at w e a ll had  tod o  ourpart  i n a n effortt o  h a ve  a res pons iblean d su stainable food sys tem ,  we los tfoc u s  on on e  o f the most i mpo rtant e lements of achi e vi n g our  goals 
 in_the ever_changing and confusing seafood_certifications and_we_went Beyond_The_Restaurant to tackle_real food system_reform, and how we_as chefs are_crucial_in changing the way Americans eat.

Barton Seaver gave one of the highlight speeches of_the_event where_he_talked_about fisheries sustainability and made_it clear that we need_to include_the human element..the fisherman.

Don't think for a minute_this_was all business_though, it never is when 300 food service professionals_get together in an area with_some of the_most_amazing_local food and drink_on the planet! The discussions and_debates overflowed into classic cocktail bars_where one of the countries ( yes_the entire USA) most respected bartender_mixes drinks using only his_taste buds_and memory. We talked about_sustainable seafood over_a true_Pacific Northwest representation_of what this lands local farmers_and fisherman have_to offer and made it a_point_to eat way_more_than_was needed_in order to_spend_time together_as_chefs....eating, drinking and relaxing together...something we_just_don't get to do enough.
I flew back_to Boston on a_red_eye Tuesday night, never_once experiencing a drop of_rain. In fact we had weather_more reminiscent_of a_warm spring day in Boston with clear skies and temperatures in_the mid 70's.
My body dehydrted from_forgetting to drink water_in between_absinthe_shots, my stomach_not_able to_take any more food, filled with everything_from chinatowns_hottest dim sum including beef tendon,_pig stomach and shrimp_and_cilantro dumplings that rival the best_in the country. The local flavors_including heirloom grains, marrow bones,_pig_ears_and late summer veggies were_all just plain delicious and the_local brew was_flowing non stop at many of the_local_meet and greets and receptions hosted_by_the cities finest chefs.

As I drove_to_the_airport directly following a memorable_meal in the beautiful private dining_room at Emmer & Rye, with guests whom I_was humbled to_be breaking bread with (_I_believe_these were some of the most influential industry professionals in_the country_today) the message_to me was clear...

PEOPLE & RELATIONSHIPS ARE IMPORTANT (OFTEN FORGOTTEN)_KEYS TO A SUSTAINABLE FOOD SYSTEM. In_our confused efforts over the years since we realized that we_all had to do our part in an_effort to have a responsible and sustainable_food system, we lost_focus_on one of the most important elements_of_achieving_our_goals