Light, effervescent beverages with lighter small plates or salmon sliders with a spirit-forward cocktail are possible pairings offered by Chef Kathy Casey.

Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.

Chef educators can influence what consumers eat tomorrow by introducing young culinarians to a Swap Meat concept today.