October 1 - 22 - Teach a Man to Fish
This event takes place during the first three weeks of October - National Sustainable Seafood Month. Join award-winning chefs and cookbook authors, famous bloggers, foodies and home cooks as we swap recipes and stories. Paraphrasing Carl Safina of the Blue Ocean Institute, Chef Moonen says, "If you don't think you have a connection to the ocean, taste your tears."
This is a conservation-minded cook's dream as chefs like Moonen (Fish Without a Doubt), Raghavan Iyer (660 Curries), Peter Pahk (Exec. Chef Silverado Resort) all share recipes, tips and advice for making more sustainable seafood choices. Award-winning food writers Carolyn Jung (The Food Gal) and Lia Huber (Swirling Notions) also join in the sustainable seafood recipe and knowledge swap.
October 12 - The French Culinary Institute
Fall conference includes workshops and demos from baking experts. Breads, to pastry, to setting up your own bakery business. If you have a sweet tooth that's pulling you toward the business of baking, this is your one day intro to the topic.
Held at The International Culinary Center, 462 Broadway (at Grand Street), New York City.
Workshops are $60 each plus a $5 per registrant service fee.
October 17 - 19 - The Gourmet Institute
Graze and sip with the stars of the culinary world. The sixth annual Gourmet Institute promises an intimate, inside look at Gourmet. Join the epicurean world's top talent for a special weekend of exclusive seminars, cooking demonstrations, tastings, and more.
October 18-19 - Eighth Annual Wellfleet OysterFest
Celebrates Sustainable Bivalves and Green Initiatives, plus the annual Oyster Shuck-off! See here for more info! Hey, it ends in "R" - celebrate the delectable crassotrea virginica with the oystermen on Cape Cod. It's an old time shucking contest, a road race and food fest all in one.
October 22 - Sustainable Sushi Wallet Cards
Three leading conservation groups will simultaneously release their sustainable sushi pocket cards. The last unexamined area of our seafood consumption has been codified so we can know which choices to avoid, which to try. See Trevor Corson's article in Gourmet Magazine (September).
Two early November thoughts:
- The San Francisco Chronicle has a Turkey Training Camp on November 3rd. Many local papers, culinary schools, and grocery stores also conduct demos and classes. Don't wait too long, with people cutting costs this year, many will stay home and cook rather than travel.
- Oyster is a traditional ingredient in Thanksgiving dressing. Check out Oyster festivals and such for this economical way to incorporate a little luxury.
Jacqueline Church - Award-winning writer, speaker, teacher on topics at the intersection of gourmet and sustainable food issues.
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