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Pairing to the Terroir: Sustainable Food and Beverage Pairing – Colleen Kerr, Jamie Callison, Brian Estes, Stoup Brewery, Whistle Punk Brewery

When:
July 27, 2018 @ 2:20 pm – 5:00 pm
2018-07-27T14:20:00-07:00
2018-07-27T17:00:00-07:00
Where:
Tent 2

Taking a sustainable approach to food and beverage pairings. What grows together – goes together.  

BIOS:
Brian Estes
oversees procurment and partnerships for the Local Inland NW Cooperative (LINC), a farmer- and worker-owned food hub based in Spokane. In these roles, he supports LINC’s two business lines: LINC Foods and LINC Malt. A life-long eastern Washingtonian, Brian loves working on behalf of the cooperative and its 50+ producers to expand regional markets for Inland Northwest farms.

Jamie R. Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering operation. He is the instructor for HBM 258 “Fundamentals of Cooking and Dining Room Service” lecture and labs, the faculty advisor for WSU Crimson Confections, and the faculty coordinator and culinary instructor for the WSU-ACFEF Culinary Certificate Program. Callison builds relationships with local farmers and the WSU organics program to ensure the availability of local, sustainable products for University guests. He is responsible for the operation of the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen

Callison completed the American Culinary Federation/Washington State Accredited Apprenticeship Program in Seattle, Washington, and graduated as a certified culinarian in 1990. He became a certified executive chef in 1995, was inducted into the American Academy of Chefs-Washington, D.C., in 2003, and completed certified executive chef re-certification in 2017.

Colleen Kerr is Vice President of External Affairs and Chief Legislative Officer for Washington State University where she previously served as associate vice president of external affairs and government relations. She continues her role on the senior administrative team for the state’s land-grant university, reporting directly to President Schulz. She currently serves as the co-chair of WSU’s Economic Development Council where she is leading the efforts around the Seattle Initiative, dedicated to connecting WSU’s research, academic and service mission to the greater Seattle region.

She holds a Juris Doctor degree from the University of Washington, a Masters of Arts in Public Policy from the University of Chicago and a Master of Arts with Honors in Modern History and a Masters of Letters in International Security Studies, earned with distinction, from the University of St. Andrews in Scotland.

Born and raised in eastern Washington, Colleen owns and operates Sweetgrass Food Company, located in downtown Seattle. She currently serves on the executive committee of the Seattle Chamber of Commerce, and a member of the COE of the Association of Public and Land-grant Universities.