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Stuart Stein
When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as Stuart Stein. Showcasing sustainable artisans across the U.S. has become a mission for this chef, author, culinary instructor and restaurateur.
Chef Stein's first cookbook, The Sustainable Kitchen - Passionate Cooking Inspired by Farms, Forests and Oceans, brings home the thrill of tasting fine cuisine made from the best seasonal ingredients grown locally. Designed for people who want to make food choices that promote the economic, environmental and social health of their communities, this book gives seasonal cuisine new flair using recipes adapted for exciting home cooking. A talented chef shares his passion for the culinary arts and his regional focus that inspires home cooks everywhere to connect with local farmers and purveyors to obtain the freshest produce available. These connections encourage regional food supplies and a strong local economy, maintain community, foster earth stewardship, and protect the future of family farms.
Stuart has written for Green Option Media and Eat.Drink.Better., and has written a weekly on-line column for Restaurants & Institution’s magazine. He has articles published in Fine Cooking and Edible Portland magazine. He is one of the founders of Slow Food Rogue Valley and he and his restaurants have been featured in NW Palate magazine, Gourmet magazine, the Oregonian newspaper, Food and Wine magazine, Diversions magazine, Fine Living Television, Culinary Trends magazine and on the nationally syndicated cooking series “New American Cuisine.”