Chefs Collaborative, a national network of chefs committed to sustainable food, has honored Rick and Lora Lea Misterly of Quillisascut Farm in Rice, Wash.
The collaborative recognized the Misterlys’ efforts as “foodshed champions” during the fourth annual Chefs Collaborative Sustainable Food Summit in Seattle last week. The award honors a food producer in the Pacific Northwest committed to working with chefs and who believes “good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.”
In addition to making farmstead cheeses at Quillisascut, the Misterlys invite chefs, writers, students and food lovers to come to their farm to learn about sustainable food and farm-to-table practices. For more information, visit chefscollaborative.org.
Signature Chefs Auction Saturday
The local March of Dimes will benefit from the Signature Chefs Auction on Saturday.
Tickets are $100 each for an evening of food and wine at the Red Lion Hotel at the Park. Featured chefs include Ian Wingate of Agave; Justin Fay, Ciao Mambo; Adam Hegsted, Coeur d’Alene Casino & Resort; Jason Hoy, Glover Mansion; Pat Fechser, Hay J’s Bistro; Jim Wolters, Manito Country Club; Robert Rogers, Masselow’s; Charles Curtis, Max at Mirabeau; Don Rey, Red Lion Hotel at the Park; and Matavee Burgess, Thai Bamboo.
For tickets or details, call the March of Dimes at (509) 328-1920 or go online at www.marchof dimes.com/Washington.
Put the new America’s Test Kitchen “D.I.Y. Cookbook: Can it, Cure it, Churn it, Brew it,” on your gift list, or buy it for yourself now so you can make holiday gifts.
Cooks eager to tackle new challenges can use this book to make homemade Sriracha, pickled beets, duck prosciutto, salted caramels and sweet vermouth. Look inside today’s Food section for the recipe for Coffee Liqueur.