2011 Dinner: Organic Bites and Flights
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Jesse Ziff Cool
Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine since 1975 as a writer, restaurateur, and spokesperson for organic food and farming. Author of seven cookbooks, she operates three restaurants. Jesse Ziff Cool works with Stanford University to build curriculum from the garden to her kitchen. She created a healthy food menu for Stanford Hospital.
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Emily Luchetti
Emily Luchetti is the executive pastry chef at Farallon and Waterbar restaurants in San Francisco. She received the James Beard Award for Outstanding Pastry Chef in 2004. Her cookbooks include Stars Desserts, Four Star Desserts, A Passion for Desserts, A Passion for Ice Cream, Classic Stars Desserts, and The Fearless Baker.
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Rick Moonen
When Chef Rick is not in the kitchen of his state-of-the-art sustainable seafood restaurant in Las Vegas' Mandalay Bay, he can be found traveling nationwide and educating about ocean conservation and the dangers of overfishing. A founding member of the Seafood Choices Alliances, he has testified for environmental and sustainability policy issues in Washington, D.C., and New York.
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Michel Nischan
As the son of displaced farmers, Michel Nischan, Wholesome Wave CEO and president, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a sustainable food pioneer, award-winning chef, Ashoka fellow, author, and founder of Dressing Room restaurant.
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Holly Smith
Holly Smith's Northern Italian-inspired cooking at Café Juanita has received much acclaim. She is the 2008 James Beard Foundation winner for Best Chef Northwest. Café Juanita has been recognized by Gourmet magazine, Robb Report, and Wine Spectator, and received nominations for Best Restaurant Service, Outstanding Chef, and Outstanding Restaurant from the James Beard Foundation.
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Ted Walter
Chef Walter is committed to serving simply prepared foods that are healthy for his restaurant's guests and the environment. He makes sourcing organic and sustainable ingredients grown and harvested close to home always a priority in an effort to preserve both the environmental and economic bottom line.
