February 21, 2017 – Restaurant industry folks gathered at Montrio Bistro last week to hear chef Soerke Peters—president of the American Culinary Federation Monterey Bay Chapter—answer the question: “Why green your restaurant?”
Eager to be privy to the discussion were chefs from local restaurants, chefs that head up food services at regional hospitals, vineyard owners, food writers, food purveyors, food producers, and even staff members from the Monterey Bay Aquarium’s Seafood Watch program. Chef Tony Baker of Montrio Bistro, the Green Restaurant Association (GRA) and Wrath Wines were also involved in the event.
Chef Peters led the way locally by making Basil Seasonal Dining, in Carmel, the Monterey Bay area’s first certified green restaurant. While he acknowledged that becoming a certified green restaurant takes effort and time, he also shared something that his grandmother … Read More