2200 Oxford Street, Berkeley, California
Cuisine: Vegan, organic, Californian
Hours: Dinner Nitely 5-10pm, Weekday Lunch 11:30-2pm, Weekend Brunch 10-2:30pm
Price: $30 and under
Reservations: 510-809-044 or OpenTable
Sean expresses the true poetry of the local Northern California landscape through the food he creates. He is a sustainabley minded chef who is committed to forging personal connections that ensure the food at Gather is wholly organic and raised without pesticides, herbicides, insecticides, artificial/synthetic fertilizers, hormones and antibiotics.
Hours: Dinner 5:30-9pm Su,Mon,Wed,Thur, 5:30-9:30pm Fri,Sat, Sunday Brunch 10am-2pm
Reservations: 707-933-8160 or OpenTable
Nick and Jen share chef duties. Nick focuses on the savory side of things while Jen creates the desserts.
The menus change daily to focus on the bountiful, local harvests. Nick and Jen embrace the philosophy that all their produce, meat, poultry and fish come from farms, ranches and fisheries guided by principals of sustainability.
310 SE 28th Ave, Portland, Oregeon
Cuisine: Certified Sustainable Sushi/Contemporary Japanese
Hours: Dinner nitely 4:30-10pm, Happy Hour 4:30-6pm
Bamboo Sushi is the world's first certified, sustainable sushi restaurant with a focus on serving the freshest fish, meats and produce with the greatest consciousness to marine stewardship, sustainability and the environment.
Founder and Director, Crete's Culinary Sanctuaries (CCS)
CCS offers visitors alternatives to generic, culturally and environmentally destructive mass tourism choices and promotes the work of residents of Crete that are devoted to traditional trades and cultivation techniques.
Nikki developed a school without borders where classes are conducted in rural communities, organic farms and historic sites. Local experts who have a proven track record in culinary-cultural preservation projects and sustainable tourism share their knowledge about Crete’s cultural and natural heritage. The CCS all-local network includes historians, sustainable organic farmers, chefs, artisans, and many others throughout the island.
"As we become more aware of our real and safe food sources or lack thereof, I'm more excited than ever to organize Crete's Culinary Sanctuaries seminars - to provide my students with real resources they need to utilize the information my network of knowledgeable teachers shares with them. We all benefit from this exchange of information that can enrich our lives," says Nikki.
212 SW Stark St, Portland, OR
Cuisine: American comfort food
Hours: Breakfast: Tue-Fri 7:00am-2:30pm, Sat-Sun 8:00am-2:30pm; Lunch: Tue-Sun 11:30am-2:30pm; Dinner: Tue-Thurs 5:30pm-9:00pm, Fri. – Sat. 5:00pm – 10:00pm; Happy Hour: Tue-Fri 3:00pm-7:00pm
Lisa uses only naturally raised meats, sourced from local farms. She buys fresh, local ingredients when possible and tries to stay seasonal. She is a staunch advocate against the proposed gold and copper mine (Pebble) to be developed at the headwaters of Bristol Bay, Alaska.
Portola Valley, CA
Laura teaches cooking and food pairing classes for coporate and private parties, and wellness fairs. She does Green Cuisine consulting and workshops for food service, and lectures around the San Francisco Bay area as well as nationally and internationally.
She enjoys using high-quality, organic products, highlighting local, seasonal produce, sustainably-raised meat and dairy products, and promoting farmers and growers.
Laura has co-authored the book, Cool Cuisine: Taking The Bite Out of Global Warming which takes the reader on a scientific and culinary exploration that feeds mind and mouth with art, science, food lore, culinary tips, and recipes on how to cook low carbon, high-flavor, high-vibe meals.
Bryan is currently devoting his free time and energy to promote a better understanding of sustainable seafood. Bryan is currently writing a series of Sustainable Seafood 101 articles for CHEFnews.
His long-term goal is to open a casual sustainable seafood restaurant that will be a platform to bring attention to environmental issues specifically related to seafood.
Bryan is an avid fly fisherman and salmon conservationist, and has a strong interest in how eating habits affect humans, the environment, the food supply chain, and general nutrition.
Cuisine: American comfort food
Hours: Lunch Wed-Sat 11:30-2pm, Dinner Mon-Sat 5:30-10pm, Sun 5:30-9pm
Price: $30 and under
Celina is dedicated to taking part in green practices whenever possible. All of the restaurant's meat and dairy comes from ethically responsible purveyors, many of which are organic and/or local/regional. The menu is seasonally inspired and when available, much of the produce comes from area farmers. All take-out boxes are made from recycled paperboard and are biodegradable. All the glass bottles are recycled.
Santa Cruz, California
Chris is both a personal chef and a salmon fisherman. He fishes Bristol Bay, AK during the salmon season from approximately mid-June to the end of July. It all depends on the salmon run.
The rest of the year he works as a personal chef and sells the salmon he has caught through his online company, The Gypsy Fish Company.
We had an opportunity to interview Chris when he was enroute to Bristol Bay, Alaska for the salmon fishing season. He talks eloquently about the salmon fishing experience as well as the beauty of the area and his concerns about the proposed gold and copper mine, known as the Pebble Mine, slated to be built at the headwaters of Bristol Bay.