Travel Writers Conference features Chef Panel

SEATTLE - Feb. 19, 2018 - PRLog -- Restaurants now promoting "Farm-to-Table" menus are almost a cliché but on Whidbey Island, Washington Field-to-Fork is refreshingly the genuine article. Local restaurants enthusiastically utilize local produce and ingredients on their menus. Some area restaurants even are supplied by their own farms. This Culinary Panel will showcase the important relationships between the island's food producers and the chefs who cook with their products.

International Food Wine and Travel Writers (IFWTWA ) Conference Chair and Vice President Allen Cox has assembled an impressive panel:

-Seattle Chef Edouardo Jordan of Salare (French and Italian-influenced New American) and JuneBaby (Southern.) Multiple James Beard Award Nominee and one of Food and Wine Magazine's "Best New Chefs - 2016."

-Chef Vincent Nattresss, a Whidbey Island native, of Orchard Kitchen. In addition to the restaurant and teaching kitchen it's a five-acre organic farm. The ever-changing, four-course menu spotlights the season's best ingredients collaborating with other local farmers, vintners, cheesemakers, chefs and oystermen.

-4^th generation Whidbey Island farmer, Georgie Smith, lovingly oversees the 12-acre Willowood Farm operated by the Smith Family since the late 1800s. She plants some 200 varieties of vegetables yearly growing almost year-round. Willowood Farm supplies Chef Edouardo Jordan.

-The Panel Moderator is Andrew Harris, IFWTWA 2^nd Vice President & Culinary Advisor. He's an award-winning food journalist based in Southern California and is the Executive Producer & Co-Host of the weekly "SoCal Restaurant Show" heard on AM 830 KLAA.

All food wine and travel writers are eligible to attend the workshop as part of an affordable three-day conference package under $300. Information at http://ifwtwa.org/