Meatless in Seattle:
Culinary Options for Food Professionals

a conference for chefs and other food professionals

Friday October 2nd, 1998
Seattle Center, Northwest Rooms - Alki Room

Meatless in Seattle is a one day event where locally and nationally known chefs give plant-based foods the center of the plate.

Chefs will demonstrate new recipes and techniques in a food court format. Come ready to ask questions and sample what is being prepared.

Local vendors will be on hand to make resource connections.

A bookstore will showcase the best of plant based cooking.

Mini lectures will educate and stimulate dialog on nutrition, organics, food safety and the health benefits of a plant based diet.

Bastyr University will showcase their recipe and menu analysis service. When declaring menu items as heart healthy, or low fat, you must ensure truth in advertising and get a qualified analysis.

Chefs will be demonstrating with cookware donated by Calphalon.

Not for Chefs only
This event is for anyone who wants to learn more about Vegetarian and Vegan menus. This is a trend that is growing at 25% per year. Participants will learn how to use heirloom vegetables and local organics to increase profitability by expanding their market share. Managers, cooks, owners, directors, caterers and students alike will gain new ideas on meatless cuisine that is flavorful and fun.

Guest Chefs

Jerry Traunfeld, The Herbfarm For Chef Traunfeld there's nothing as inspiring as a kitchen garden overflowing with herbs and vegetables, and no greater satisfaction than to turn its scents and flavors into the pleasures of the table.

Ray Sewell, Chez Chef Ray's Chef Sewell, is both chef and performer, whose motto is "Passion Leading to Nourishment." As Chef to the Stars, Chef Ray's venues range form the Arctic Circle to backstage with the Grateful Dead, the Flying Karamazov Brothers or Tibet's Gyoto Monks.

James M. Neighbor, Seattle Sea-Tac Marriott Hotel "Healthy eating and cooking play a major role in creating balance in life." Chef Neighbor is an avid cyclist and family man. His preferred cooking style is using fresh ingredients with simple flavorful preparations.

Kerry Sear, Four Seasons Olympic Hotel Chef Kerry's motto is "Food is Fun!" A vegetarian for many years, Kerry has a flare for presenting food that is light in fat and calories yet vibrant and bold in flavor, color and texture.

Joseph E. Jiménez de Jiménez & Carolin Messier de Jiménez, The Harvest Vine As a native Spaniard, Master Chef-Eurotoque Jiménez de Jiménez combines the flavors of Spain and the Basque country with local produce. Pastry Chef Messier de Jiménez creates desserts based on seasonal fruits in both classical and vegan preparations.

J. Tim Kelley, The Painted Table, Alexis Hotel Trained with Asian and French influences, Chef Kelley's elegant interpretations of New American Cuisine emphasize locally grown herbs and vegetables. Vegetable-infused oils and arty plate presentations have become his hallmark.

David Lee, The Field Roast Grain Meat Company Chef Lee is founder of The Field Roast Grain Meat Company. The food he creates is balanced with a fresh and lighthearted perspective, as a means to nourish, flourish and bring people together.

Albert H. Chase, Jr., The Institute for Culinary Awakening Chef Chase combines a background of classical cuisine with research and hands-on experience in the preparation of organic plant based menus. The Institute for Culinary Awakening is committed to the concepts of sustainable, organic, whole-foods nourishment.

Ericka Burke, Carmelita A Seattle native, Chef Burke brings her own unique vision of vegetarian fare to the table at Carmelita. Her palate is savory, clean, full flavored and multilayered focusing on foods from the Mediterranean.

James Swenson, National Press Club, Washington D.C. Executive Chef for the National Press Club for several years Chef Swenson is also a principal for Havana Libre, a new restaurant in Washington DC, featuring the cuisine and atmosphere of Cuba. He builds relationships with local farmers that form the basis for his fresh new ideas.

Jeffrey Basom, Bastyr University Vegetarian Kitchen Chef Basom has been with Bastyr University the past eleven years. His menus include wonderful plant-based dishes, but it is his thick slices of fresh whole grain breads that have made him famous on campus. For Taste of Health, Chef Basom will be making one of his daily breads, Oatmeal Bread. Jeff will also be making his Collard and Carrot Salad with Balsamic Vinaigrette, and a Non-dairy Cream of Mushroom Soup.

Fran Costigan, For Goodness Cakes Manhattan-based whole foods chef Fran Costigan is founder of For Goodness Cakes, a consulting and catering company that specializes in organic vegan desserts and cuisine, as well as faculty at the Natural Gourmet Cookery School.

Honoring Chef Graham Kerr

Chef Graham Kerr is internationally known for his personal ground-breaking success in raising public awareness of eating for health and enjoyment. At this inaugural event EarthSave honors him for his contribution.

Additional Presentations

While the guest chefs demonstrate recipes on the main floor, three mini-lectures will be presented on the mezzanine floor.

Janet Anderberg
Public Health Advisor, WA State Department of Public Health
Safe Handling of Grains, Beans, Fruits and Vegetables

Chef Albert H Chase, Jr
The Institute for Culinary Awakening™
Food for Thought, Tools for Change - Sustainable Cuisine for Personal and Professional Empowerment!

Beverly Pressey, M.S., R.D.,
King County Department of Public Health
Top Ten Reasons to Eat a Plant-based Diet

Driving Directions
From I-5 north or south, take Mercer Street exit, then right turn at first traffic light onto Fairview Avenue. Make an immediate left at next traffic light onto Broad Street. Proceed about 2/3 of a mile, and you will go underneath an overpass. Make a soft right (first right after overpass) onto Harrison Street. Make next right onto Fifth Avenue. Make a left onto Roy Street. Parking garage is one block down on the left side. Or take bus 1, 2, 3, 4, 6 or 16. The Alki Room is the Northwest Room farthest east and closest to the large fountain.

To receive the conference brochure and registration form by mail, please fill out the form below.

Conference mailing address:

Meatless in Seattle
c/o EarthSave
PO Box 9422
Seattle WA 98109

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