Farm to River and the tables in-between, five celebrated Hudson Valley chefs, Clearwater and the Culinary Institute of America (CIA) partner for sustainable food production and watershed protection
BEACON, NY– Hudson River Sloop Clearwater announces Chefs for Clearwater, a new partnership of leading Hudson Valley Chefs, the Culinary Institute of America (CIA) and Clearwater, aimed at spreading awareness of critical issues involving sustainability and food ethics, and how it relates to the Hudson Valley watershed. Chefs for Clearwater will further support Hudson River Sloop Clearwater’s overall mission to preserve and protect the Hudson River.
Chefs for Clearwater will illuminate the connection between local agriculture, the health of the soil and the impact it has on the Hudson River ecology. Since 1969, Clearwater’s mission has been to preserve and protect the Hudson River, its watershed, tributaries and related bodies of water. The health of the Hudson River watershed is closely tied to the on-land ecosystems of the valley, impacting not only the farmers across the region but also the broader farm-to-table movement and local restaurant patrons. When a farm is properly managed, it enhances the ecosystem of the environment around it by improving the health of the groundwater and Hudson River watershed.
“It is of utmost importance that we use resources in a way that will not diminish them for future generations,” said, Manna Jo Greene, Environmental Action Director at Clearwater. “The Hudson River is a natural body of water that many of us in the valley share; we have the privilege to sail on, live beside and appreciate it as an asset to the Hudson Valley. To protect our river, we must consider its watershed and how, as humans, our way of life impacts the environment and ecosystems around us,” noted Greene.
Spearheaded by Chef Terrance Brennan of Brennan Group Hospitality, Chefs for Clearwater is further supported by Chef Peter X. Kelly of Xaviars Restaurant Group, Chef John Lekic of Le Express Bistro, Chef Gianni Scappin of Market Street Restaurant in Rhinebeck and Cucina in Woodstock, and Chef Melissa Walnock of the CIA’s Apple Pie Bakery Café.
“Chefs all across the Hudson Valley region have taken the initiative to source their ingredients from sustainable farms in the region. Here in the Hudson Valley, there’s a food movement. Chefs are using ingredients from farms within a few miles of the restaurant; this is the ideal situation for farmers, chefs, diners and the environment” said, Chef Terrance Brennan.
Throughout the Hudson Valley region, environmental advocacy groups as well as the CIA have taken strong stances to not only protect the Hudson River but also advocate for more sustainable food production and sourcing. Chefs for Clearwater will further these efforts by hosting Hudson Valley, NY’s premier culinary event advocating for local and sustainable agricultural practices and Hudson River watershed protection on Sunday, September 25th 2016 at 4:00 PM at The Culinary Institute of America.
Dr. Tim Ryan, President of The Culinary Institute of America commented, “The Culinary Institute of America is proud to support Clearwater’s dedication to inspiring and educating the public about the need to protect our planet, starting with our own corner of it here in the Hudson Valley. Our college also shares this similar mission. In fact, the CIA’s Menus of Change initiative revolves around many of the same principles: environmental security, maintaining sustainable resources, and preparing the next generation of leaders with the skills and knowledge to excel in cooking healthful food, while being socially responsible stewards of the environment. In hosting Chefs for Clearwater at the CIA, our two organizations together can help spread that message.”
Chefs for Clearwater benefit dinner will feature a five-course farm-to-table menu created by Chef Terrance Brennan of Brennan Group Hospitality, Chef Peter X. Kelly of Xaviars Restaurant Group, Chef John Lekic of Le Express Bistro, Chef Gianni Scappin of Market Street Restaurant in Rhinebeck and Cucina in Woodstock, and Chef Melissa Walnock of the CIA’s Apple Pie Bakery Café.
Tickets and sponsorship packages are available at www.chefsforclearwater.org.
During the sailing season Clearwater serves the Hudson River with unique education programs where the focus is experiential. Students come aboard and learn about Hudson River ecology, history and navigation.
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About the CIA
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development in foodservice and hospitality, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 49,000 alumni includes leaders in every area of the food business. For more information, visit www.ciachef.edu.
