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Not Wasted Dinner

JOIN US FOR A PLANT BASED UPCYCLED MEAL WITH CHEF TODD GRAY & WELCOMING GUEST CHEFS: ALISON SWOPE - TEAISM, ROBERT WOOD - SUPERFD, CHEF GREGORY - PAYNE, SODEXO, & MIXOLOGIST PETER GRIMM - EQUINOX

This event will also feature a discussion with a group of expert panelists who will give us in all of the ways we can reduce, reuse, and recycle wasted food for a brighter and tastier environmental future. 

Panelists

Amanda Stone, World Wildlife Fund

Elizabeth Bennett-Parker, Together We Bake

Hilary Landa, Ad Council 

Laura Monto, Sodexo

Panel moderator

Lesly Baesens, DC Food Recovery Working Group


Not Wasted Dinner Feb 18th

Welcome cocktail on arrival with canapés

Last Weekend's Valentine

Jalapeño-lime infused tequila, triple sec and ruby beet juice

 Canapé Reception:

Chef Alison’s Swope – Teaism

Boston lettuce stem with strawberry hull pesto and wilted radicchio (PB)

Burmese tofu fried in braised brisket fat purée of shiitake mushroom stems

Salmon belly with pickled spent green tea leaves and herb stem salad

First Course

Robert Wood - Chef SuperRd

Carrot Peel Soup (PB)

 pickled Swiss chard & cilantro stems 

Lemoncello Spritzer

90 minute lemon, peel infusion, Montelliana Prosecco

Main Course

Chef Todd Gray – Equinox Restaurant 

Cauliflower & Broccoli Stem & Leaf Stirfry (PB & GF)

Ginger, cilantro, carrot dashi broth 

Dessert

Chef Gregory Payne - Sodexo

Turkish Carrot Truffles (PB)

with candied beet root

&

Sweet Potato-Apple Trim Cobbler (PB)

with ginger root and citrus anglaise

Chocolate Cake Scrap "MilkShake" Espresso vodka, amaretto, chocolate soil

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