Date(s) - 06/12/2016
5:00 pm - 8:00 pm
Pink Shell Beach Resort and Marina
Chef David Rashty, chef de cuisine of Jack’s Farm to Table and the local leader of Chefs Collaborative, invites the public to Meat Matters Fort Myers at 5 p.m., Sunday, June 12 at Pink Shell Beach Resort & Marina, 275 Estero Boulevard, Fort Myers Beach. Tickets are available at bit.ly/MeatMattersFtMyers for this opportunity to connect with changemakers in the culinary world and enjoy a beach picnic unlike Fort Myers has ever seen.
Meat Matters events are collaborative, educational fundraisers to celebrate – and help create demand for – good, well-raised, appropriate portions of meat (as well as protein-rich vegetables and grains). The goal of these events is to inspire fellow chefs and the general public to use their individual and collective buying power to “Change Menus. Change Lives.”
While exploring the issues around producing and eating meat, attendees at Meat Matters Fort Myers will indulge in a succulent pig roast, plus seven chef stations featuring sustainably and humanely raised bison, lamb, beef, pork and chicken, plus exquisite vegetables and grains. In addition to Rashty, featured chefs will include Chopped and CutThroat Kitchen winner Robyn Almodovar of Palate Party, George Alexakis and James Fraser of FGCU, Jeff Geise of Sunset Spices, Craig Panneton of Pink Shell Beach Resort & Marina and Pyro Rodriguez of Pyro’s Creations. The event will also feature tastings of wine, beer and spirits.
Educational presentations will focus on improving the food system, from the food that our food eats to the role of the consumer in effecting change.
Expertise, beautiful food and quality libations will be provided by event partners including Anson Mills, Breakthru Beverage Group, Circle C Farms, Four Roses Bourbon, Greener Fields Together, Herban Gardens, Joyce Farms, Maverick Ranch Meats, Niman Ranch, Sunset Spices, Turtle Beach Natural Food Service and VOSS Water.
Meat Matters was launched in New York in April of 2015, and was followed by events in Denver, Chicago and Sarasota.
Chef Rashty said, “Fort Myers is at an interesting crossroads, making it the perfect place for the next Meat Matters event. We have unique natural resources and the climate needed to source our foods from sustainable, conscientious suppliers – and often local ones. We are also the chain restaurant capital of Southwest Florida. Along with my role as chef at a true farm-to-table restaurant, I see myself as an educator, and I’m excited to bring the principles of Chefs Collaborative to a wider audience.”
Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. A portion of the proceeds of Meat Matters events benefit Chefs Collaborative scholarship and educational programs.
About Jack’s Farm to Fork and Chef David Rashty
Pink Shell Beach Resort & Marina is proud to be the home of Jack’s Farm to Fork. A first of its kind in the area, the eatery has a simple philosophy: Utilize sustainable agriculture from local farmers.
Chef de Cuisine David Rashty has a passion for culinary creativity, plus experience in some of Manhattan’s 3-star Michelin rated restaurants. He has worked under award-winning chefs Michael Schwartz, Daniel Boulud and Jean Georges. Chef David has owned and operated the gourmet food truck and catering company, Stocked N Loaded. He serves as the Fort Myers Local Leader for Chefs Collaborative.