Note: RescueDishDC’s 2017 week has concluded, but many of these restaurants are still serving the dishes below and all of them are dedicated to reducing their waste. Please continue to patronize them! And, if you know of a restaurant that should be invited to participate next time, email email@example.com.
Chefs across DC are finding innovative ways to turn what you might consider castoffs into delicious culinary creations. During DC Food Recovery Week (Oct. 21 – 28), the following restaurants will be promoting “RescueDishes” (and drinks!). Visit them and spread the love for dining that’s truly root-to-leaf and nose-to-tail!
How many #RescueDishDC restaurants can you go to? Tweet or post public Facebook images of your RescueDishes (tagging #RescueDishDC and the restaurant’s name) and you could win a gift card to a #RescueDishDC restaurant!
ANXO – all locations
RescueDish: Foraged apple cider
ANXO makes hard cider from crab apples that have fallen from the tree, even working with DC homeowners to collect from ornamental apple trees in the city (contact ANXO if you’d like to offer some of your own apples). These apples aren’t good for eating fresh, but make delicious cider!
RescueDish: Vegetable chips
National Geographic’s cafeteria makes fresh juices, but fresh juice means waste pulp. Until now. With assists from some flax seeds and coconut flour, pulp from veggies like beets and carrots is transformed into chips.
RescueDish: Pan-seared salmon belly with pickled collard stems
Teaism sells lots of salmon, but salmon belly can be harder to use. So, Chef Alison dreamed up this dish, which is served alongside pickled collard stems leftover from their Indonesian-style curried collards. And, that’s not all — the collard stems are pickled in a brine flavored by cilantro and herb stems leftover from many of their other dishes. This dish is debuting in Penn Quarter, but check out the Trash to Treasure menu at all Teaism locations!
The Sheppard uses lots of lemons to prepare its classic cocktails. But those rinds don’t go to waste–they are transformed into house-made limoncello.
RescueDish: Green Rice with herb pesto & feta; Green Salad with radish shreds and lime-brine dressing
After using cilantro leaves in a chopped garnish, Chaia spins the stems into a vivid pesto for its brown-rice based Green Rice. Order it alongside the Green Salad, which is dressed with pickling brine left over from the restaurant’s special cilantro-lime jalapeños.
RescueDish: The Hanson Sour
Equinox juices lots of lemons and limes, which means lots of leftover rinds. Rather than toss them, they’re blanched three times and blended with a little simple syrup to cut bitterness. Add cranberry and whiskey and you have their fall-inspired, happy hour hero: “The Hanson Sour.”
Note: Available during weekday “Commuter Hour”
Little Red Fox
RescueDish: Roasted baby carrots with pesto, shaved fennel, cumin-honey ricotta and pumpkin seeds
When baristas pour freshly steamed milk into your latte, there’s often a bit of milk left in that steamer pitcher. The milk can’t be re-steamed, and could easy be poured down the sink, but that’s not Chef Bobby Dodd’s style. Instead, he collects it for his house-made ricotta. Enjoy that fresh ricotta in this baby carrot dish which, naturally, includes pesto made from carrot greens.
Little Sesame Hummus Shop
RescueDish: Cauliflower and quinoa kebab with tomato dust and pickled chili
Little Sesame assembled this kebab especially for #RescueDishDC–it uses cauliflower, onion and celery scraps and scores high on taste and low on waste. For a progressive RescueDishDC experience, grab a kebab and then head to The Sheppard, just down the street, for a sustainable drink.
RescueDish: Pizzoccheri alla Chiavennasca (gnocchi made with polenta)
Polenta is best served fresh, but the next day it’s perfect for a luscious gnocchi. Inspired by the nothing-goes-to-waste cuisine of his hometown in Lombardy, Italy, chef Matteo Venini crafted this dish, which also includes cabbage, caramelized onions and sage. And, of course, valtellina casera cheese, another Northern Italian specialty, makes it extra decadent.
Mellow Mushroom – Adams Morgan
RescueDish: Tomato-end bruschetta and Caesar salad with bread-end croutons
This bruschetta saves the day by using up the ends of the tomatoes. But not to be outdone, the Caesar salad makes sure bread ends get a second act — this time as croutons.
Santa Rosa Taqueria
RescueDish: Stems over Caps Taco
This taco contains grilled portobello stems, over-ripe tomatillo salsa, pickled cabbage core, melted queso ends, and grilled corn from the night before. Delicious and oh-so-sustainable.
We the Pizza
Inevitably, some pizza dough is left over from making the pies at We The Pizza. But the restaurant saw opportunity, not waste and twisted them into its “knots,” a menu mainstay. Go savory with roasted garlic knots or sweet with Mexican cinnamon. Don’t forget the dipping sauce!
RescueDishDC — To Go!
Also look for–and share on Twitter and Facebook!–these locally made products that keep good food from going to waste.
These juices are made from produce that’s not “pretty” enough to land in stores, along with surplus fruits and veggies and scraps generated from processing. They’re made in Brookland and sold across DC and New York.
This local organization sells apple and kale chips made from produce that would otherwise be wasted. As if that weren’t enough, Fruitcycle also provides jobs for formerly incarcerated women. Buy their healthy snacks at locations listed here.