The Chefs Collaborative and the Corporation for the Northern Rockies (CNR) have created a unique three-day retreat from April 26 to 28, 2003, to establish an educational dialogue between chefs and the growers and producers of Montana’s finest natural, local, and sustainable foods. This grassroots exchange offers Montana farmers and ranchers the opportunity to expand the market for their sustainable products. Chefs Collaborative board members from throughout the country will meet in Park County, Montana. Keynote speakers include national chair Peter Hoffman of Savoy in New York and publications chair Rick Bayless of Frontera Grill and Topolobampo in Chicago. Other chefs attending will include Collaborative board members like Boston’s own Chris Douglass of Icarus and Greg Higgins of Higgins Restaurant & Bar in Portland, Oregon. The events get underway Saturday, April 26, with cooking classes taught by Chefs Collaborative chefs. On Sunday, April 27, a special dinner will be held at B Bar Guest Ranch to bring together members of Chefs Collaborative and Montana’s sustainable producers and independent meatpackers. The following night, Monday, April 28, a dinner will be held at Savory Olive, in Bozeman, Montana. This dinner will introduce Chefs Collaborative to local chefs with the goal of establishing a chapter of the Collaborative in Montana. To find out more about the Chefs Collaborative, call 617.236.5200.