Cape Land and Sea Harvest
Educational Program
Friday, September 28, 2007

On Friday, September 28, the campus of Cape Cod Community College in West Barnstable is the place to get educated about the importance of eating locally. Learn what's in season, how to find it, and get tips from the pros on how to prepare it. Whether you are a professional chef, a culinary student, or just someone who cares about the food you eat, there will be an educational track geared to your level of interest.

Co-sponsored by Chefs Collaborative, a national network of chefs, producers, educators and food lovers working to build a more sustainable food supply, the day includes presentations, panel discussions, a local foods showcase where you can sample some of the Cape's finest handcrafted products and a native Cape Cod clambake. Proceeds from the day's events benefit the college's Zammer Hospitality Institute.

CHEFS TRACK (no charge)
PROFESSIONAL CHEF TRACK
Open to professional chefs only. Please pre-register by calling: 508-362-2131 ext. 4841

9:00 Check-in & networking session

10:00 Welcome: Jim Miller, Zammer Hospitality Institute

10:15 Keynote Address: "Five Things that Work: Tips for Running a Sustainable Restaurant"
Melissa Kogut, Executive Director, Chefs Collaborative

10:45 Presentation: "Cooking with Lesser-Known Seafood Species"
David Kelley, Executive Chef, Naked Oyster & Eric Hesse, co-owner and captain of FV Tenacious, Harwich

	David Kelley is Executive Chef at Naked Oyster Bistro & Raw Bar in Hyannis. 's belief is that the successful chef must view his work as more that a job; there needs to be passion for the entire process, from conception to execution to presentation. And artistry needs to be balanced by attention to detail.
	Eric Hesse is part owner and captain of two vessels-the 34-ft FV Tenacious, harbored in Harwich, and the 30-ft FV Mattanza, berthed in Barnstable Harbor. He lives in West Barnstable with his wife Lee Ann and two children, Zachary and Cooper.

11:30 Presentation: "Using the Whole Animal"
Dole & Bailey New England Family Farm program member & Eric Jansen, Chef/owner, Blackfish

12:15 Lunch courtesy of Dole & Bailey

CULINARY STUDENT TRACK
Please pre-register by calling: 508-362-2131 ext. 4841

10:00 Welcome: Jim Miller, Zammer Hospitality Institute

10:15 Keynote Address: "Five Things that Work: Tips for Running a Sustainable Restaurant"
Melissa Kogut, Executive Director, Chefs Collaborative

10:45 Presentation: "Cooking with Lesser-Known Seafood Species"
David Kelley, Executive Chef, Naked Oyster & Eric Hesse, co-owner and captain of FV Tenacious, Harwich

11:30 Presentation: "Using the Whole Animal"
Dole & Bailey New England Family Farm program member & Eric Jansen, Chef/owner, Blackfish

12:15 Lunch courtesy Dole & Bailey
Lunch presentation: "Building a Sustainable Toolkit for Your Culinary Career", Ed Doyle, CIA graduate, restaurant consultant, and Chefs Collaborative board member

GENERAL PUBLIC TRACK
$10.00 fee, no pre-registration required

2:00 Panel Discussion: "How Local?"
A lively discussion among local leading proponents of the buy local movement. Participants include:

	Sarah Kelley joined SEMAP as Executive Director in August 2004. She holds an M.S. in Plant and Soil Sciences from the University of Massachusetts at Amherst and has a variety of agricultural and non-profit experience, including work as a shepherd for a 400-head sheep flock and with agricultural non-profits in Boston, Canton, and New York.
	Susan Phinney (known to all as "Phinney") is the Local Products Forager for Whole Foods Market's North Atlantic Region. In her role as Forager, Phinney is responsible for expanding the offerings of local products in all categories in the 21 stores in this region. Phinney is passionate about working with local businesses throughout New England, in part due to her background in agriculture and as a small business owner. Prior to Whole Foods Market, Phinney spent 10 years working for the Massachusetts Department of Agricultural Resources as a farm business planner and as the Director of Environmental Programs, awarding grants to farmers. Phinney has enjoyed working on various farms in New England and still finds time to visit her favorite goat farm in Worcester County during the spring kidding season.
	Lara Slifka is a Program Coordinator at the Cape Cod Commercial Hook Fishermen's Association (CCCHFA) and she only eats locally caught fish. CCCHFA works with local fishermen to maintain sustainable fisheries by working with management, participating in research and educating fishermen and the general public. Lara works with local fishermen on various fisheries research projects that will assist managers in creating regulations for various fish stocks. She also assists in coordinating a restoration project in Orleans and works on the Sea Herring Campaign.
	Bethany Walton has been involved in the shellfishing industry for the past 12 years. She began her career working in shellfish hatcheries throughout New England, including the Martha's Vineyard Shellfish Group, Beals Island, Maine, Massachusetts Maritime Academy, and in Woods Hole as a research assistant at the Marine Biological Laboratory. She has been co-owner of a small oyster farm, Target Ship Oyster Company, with her husband in the town of Eastham since 2003. She is also the Administrative Secretary for the Massachusetts Aquaculture Association helping administer grant money to the Association, coordinating membership activities, and representing MAA and the shellfish aquaculture industry at various events.

3:30 Live Cooking Demonstration using local, seasonal foods

4:00 Reception and Local Foods Showcase
Enjoy small batch, locally-produced foods such as award-winning cookies, artisanal breads, locally-caught smoked fish pates & dips, farm-raised shellfish, beer & wine

6:00 Native Cape Cod clambake
Tickets sold separately. Price per person is $30.00. Beer & wine purchased separately. All proceeds to benefit the college's Zammer Hospitality Institute. To purchase tickets, call the box office at Cape Cod Community College at 508-362-2131 ext. 4044.