U Club’s Farm to Table features some big-name chefs

When University Club of MU’s Farm to Table summit lands in Columbia June 12 and 13, a slew of local, regional and national chefs will be along for the ride. The summit, aimed at connecting culinarians with local growers and producers, will feature two days of demonstrations, seminars and workshops emphasizing sustainability and the farm-to-table movement. “So much of this is about awareness,” said John LaRocca, University Club general manager. “It’s about networking and collaboration.”
And to help build that collaborative network, LaRocca and University Club Executive Chef Daniel Pliska are bringing in some big names:

Headlining Chef, Walter Scheib: Former White House Chef Walter Scheib started in the White House in 1994 as chef to President Bill Clinton and the first family, and his service continued 11 years and into the presidency of George W. Bush. During his time at the White House, Scheib’s work covered everything from small family dinners to large formal events, and he was known for utilizing products grown and produced in the U.S.
Since leaving the White House, Scheib co-authored a book, White House Chef: Eleven Years, Two Presidents, One Kitchen, and founded The American Chef corporation. His Farm to Table event highlights will include:

• Lunch with Walter Scheib (June 12, 11:30 a.m. – 12:45 p.m. and June 13, 11:30 a.m. – 12:30 p.m.; Carnahan Quad Event Tent)
• Cooking with Walter Scheib (June 12, 4:45 – 5:30 p.m., Reynolds Alumni Center, Columns Ballroom; June 13, 10:30 a.m. – 11:30 a.m., Farmers Market Stroll Tent)
• Reception and Book Signing with Walter Scheib (June 12, 5:30 – 7:30 p.m., Carnahan Event Tent)

Ann Cooper: Known as The Renegade Lunch Lady, chef Ann Cooper has been instrumental in the movement toward bettering food and nutrition in American schools. She’s the author of four books, served as past president and board member of Women’s Chefs and Restaurateurs, was appointed to serve on the U.S. Department of Agriculture National Organic Standards board and was an executive committee member of Chefs Collaborative.
Cooper’s involvement in this year’s summit includes an invite-only panel discussion titled “Building a Better School: Model for Feeding Our Children,” which will address Cooper’s approach to transitioning schools from processed to whole foods (June 13, 10 – 11:15 a.m., Reynolds Alumni Center, Don Rey Room). Other events featuring Cooper include:

• Improving Our Children’s Nutrition (June 13, 3 – 4 p.m., Farmers Market Stroll Tent)
• Meet the Author and Book Signing (June 13, 4:15 – 5 p.m., Farmers Market Stroll Tent)

Jonathan Justus: Executive chef of Justus Drugstore, the Smithville, Mo., restaurant he co-owns with his wife, Camille Eklof, Jonathan Justus is no stranger to the farm-to-table movement. In fact, his successful farm-to-table and sustainability seminar at the University Club’s Latin Food Summit last year helped serve as inspiration for Farm to Table 2010.
A James Beard semi-finalist for Best New Restaurant in 2007, Justus follows a culinary philosophy that emphasizes sustainability and the 100-mile rule, or using products he can find within 100 miles of his restaurant. His seminar at this year’s summit is titled “Building an Infrastructure of Farmers” and will address building connections among farmers, culinarians and institutions as well as how and where to find unusual and wild foods (June 12, 3:45 – 4:45 p.m. and June 13, 3:45 – 4:30 p.m., Reynolds Alumni Center, Columns Ballroom).
Farm to Table’s featured chefs also includes local chefs Craig Cyr of the Wine Cellar & Bistro and Mike Odette of Sycamore. Rounding out the list are chef Bill Cardwell, of Cardwell’s at the Plaza and BC’s Kitchen in St. Louis; Debbie Gold, executive chef of The American Restaurant in Kansas City; Timothy Grandinetti, director of farmstead operations and executive chef of Overlook Farm in Clarksville, Mo., and Overlook Farm in the City in St. Louis; Robert Stricklin, executive chef at the College of the Ozarks; Julie Ridlon, founder of Chefs Collaborative St. Louis; and Dan Wehner, executive chef at The Westside Local in Kansas City.
A portion of the proceeds from Farm to Table will go to the Columbia Farmers Market Pavilion fundraiser, and a portion will go the American Culinary Federation Central Missouri Chapter. For more about the event, visit www.f2tuclubmissouri.com.

Farm to Table 2010 is supported by the following businesses and organizations:

• Commerce Bank
• KFRU News Talk 1400 AM
• KOMU 8
• Schnucks
• Columbia Business Times
• Columbia Home & Lifestyle
• Jefferson City Magazine
• Missouri Wines
• MU College of Agriculture, Food and Natural Resources
• MU Sustainability Office
• MU College of Arts and Science
• Columbia Convention and Visitors Bureau
• Tin Mill Brewery
• O’Fallon Brewery
• Ozark Bottled Water
• Ronnoco Coffee
• Liberty Fruits
• Comfort Suites
• America’s Best Value Inn
• Super 8
• Missouri Employers Mutual
• Missouri Legacy Beef
• KBIA
• Missouri Beef Industry Council