Date(s) - Sunday, May 21, 2017
12:00 pm - 3:00 pm
Categories No Categories
It’s a food waste cook-off between chefs and bakers, paired with an enlightening panel discussion, co-hosted by Jimmy’s No. 43.
Featuring grape nuts from grain connoisseur Amy Halloran, bread pudding made with surplus from local artisan bakeries and surprise dishes from guest chefs highlighting how to put to good use foods that would otherwise be wasted.
Taste these surplus-inspired creations, each paired with beer, and vote for your favorite.
- Amy Halloran – grain connoisseur and author of The New Bread Basket
- Sophie Walker – talented baker who has baked at El Rey
- Angel Veza – former cook at Google and current food waste consultant for World Wildlife Fund
- Christina Ermilio – baker at Eataly
- Davis Lindsey – Previous Blue Hill chef, current Director of Stone Barns’ Growing Farmers Initiative
Hear from grain author Amy Halloran, Baldor food saving pioneers Johanna Kolodny and Thomas McQuillan, as well as Liz Stretch of Slow Food NYC and Madi Holtzman of Toast Ale about why we must stop sending valuable food and grains to landfill, and what we can all do as individuals to curb this trend.
Admission includes 1 raffle ticket. Raffle items include big surprises from Toast Ale, free membership to Slow Food NYC, and the chance to win copies of Amy Halloran’s delightful and eye-opening book, The New Bread Basket.
Join us to pay homage to grains and partake in the delicious solutions to saving food.
Tickets ($30) are on sale here.