With a sold-out crowd and a line-up of elegant dishes and drinks, the first annual Not Wasted Dinner demonstrated that fine dining and food waste reduction can come together with delicious results.
Equinox, an upscale restaurant in downtown DC, hosted the Feb. 18 evening, inviting a diverse team of chefs into their kitchen to prepare an elaborate dinner from underutilized ingredients.
Diners were treated to the following four-course meal program:
Chef Alison Swope – Teaism
Boston lettuce stem with strawberry hull pesto and wilted radicchio
Burmese tofu fried with purée of shiitake mushroom stems
Chef Robert Wood — SuperFd Catering
Carrot Peel Soup with pickled Swiss chard & cilantro stems
Chef Todd Gray — Equinox Restaurant
Cauliflower & Broccoli Stem & Leaf Stirfry ginger, cilantro, carrot dashi broth
Chef Gregory Payne — Sodexo
Turkish Carrot Truffles with candied beetroot
Sweet Potato-Apple Trim Cobbler ith ginger root and citrus anglaise
The event, organized in partnership with the DC Food Recovery Working Group and its RescueDish initiative, also featured a panel discussion on the various ways we can all reduce our food waste. Panelists included Amanda Stone of the World Wildlife Fund, Elizabeth Bennet-Parker with Together We Bake, Hilary Landa, with the Ad Council and Laura Monto of Sodexo. The panel was moderated by Lesly Baesens of the DC Food Recovery Working Group.
The Not Wasted Dinner represents how the Working Group’s efforts to unite various stakeholders can help build momentum to reduce food waste in the community.
In 2017, Equinox, long interested in sustainability and famous for its vegan brunch, participated in the inaugural RescueDishDC, a week during which select restaurants across the city featured dishes and drinks made from underutilized ingredients. Equinox created “The Hanson Sour,” a cocktail made from spent lemon husks.
Fast forward to the summer of 2018, and the RescueDish initiative organized a networking happy hour at the restaurant. Chef Todd Gray played to the crowd, whipping up what he called Zuppa Di Basura, a “garbage soup” from ingredients including onion peels, fennel branches, and mushroom stems, while bar manager Peter Grimm served limoncello made in his sous vide machine from lemon peels left over after juicing. At the happy hour, Equinox connected with Food Rescue US, which now picks up surplus food from their catering operations at the Museum of the Bible, and (r)evolve, a zero-waste consulting firm that is now helping the restaurant further reduce its environmental impact
The Not Wasted Dinner was born just a few months later, when Ellen, Equinox’s manager, and Robert Wood of SuperFd Catering, sat on a panel about food waste and sustainability in restaurants during Food Recovery Week 2018. Teaism hosted the panel and the restaurant folks got to talking. What if we hosted a dinner, they wondered, where everything on the menu had a food-waste-reducing story?
Hungry for more? The team behind the first #NotWasted dinner is hard at work on another event, scheduled for April 22 – Earth Day. Stay tuned for details!