Imperfect carrot bunch-orginal.jpg
 

A Series of Unwasted Food

Pop-Up Dinners

 

DINNER 4: Eve Encinitas

     

 

 

 

A place where you can find respite, growth, and nourishment for your soul and body. Good peeps, good food, good music, good vibes. 

JuLY 26, 2016
Doors open 7pM

575 S Coast Hwy 101,
Encinitas, California 92024

Chefs Addy Shreffler, Lauren Wong, and Scott Steele

4 courses for $55*

 

*FOR FOOD & TAX ONLY: TICKET SERVICE FEE & GRATUITY NOT INCLUDED. ONE BEVERAGES PROVIDED WITH MEAL. MORE BEVERAGES MAY BE PURCHASED SEPARATELY.

20% OF PROCEEDS BENEFIT THE SAN DIEGO FOOD SYSTEM ALLIANCE

Join the San Diego Food System Alliance for the first in a series of Unwasted Food pop-up dinners where local chefs and partner restaurants will prepare dishes from ignored or un-coveted food that would otherwise go to waste.

The San Diego Food System Alliance is launching Re:Source, a series of Unwasted Food pop-up dinners where celebrity chefs will use creativity to transform ignored or un-coveted food that would otherwise become ‘waste.’ This pop-up series is inspired by successful initiatives in other cities.

A portion of the proceeds benefits the San Diego Food System Alliance in its mission to build a healthy, equitable, and sustainable food system in San Diego County. 

Re:Source aims to…

  • Raise awareness of the staggering volume of food that is wasted 
  • Inspire new applications for the overlooked byproducts of our food system
  • Redefine food waste as an important resource
 

What

A Series of Pop-Up Dinners

Location

First Dinner: 
Red Door
741 W Washington
San Diego, CA

WHY

To raise awareness about food waste, inspire the use of unwanted produce, and redefine food waste.

Pop-Up Dinner Lineup

  • April 6th The Red Door

  • May 10th  The Land & Water Co

  • June 21st    Cafe Gratitude: Click for Tickets.

  • July 26th    Eve Encinitas

Request for Ingredients + Hosts

Dear chefs/ restauranteurs and sourcers (grower, food maker, brewer, winemakers)…

Re:Source wants you to help identify recipes and ingredients that will be used at these public events.     What items are passed over in your process that you know are edible and with a bit of ingenuity could be converted into a delicious meal? What obscure recipes from other places use parts of plants that here are considered ‘waste’? What unwanted by-product can you donate?   

There are two ways to contribute:
Sourcers: Do you have ingredients that are in abundance and eligible for recovery?
Chefs/ restauranters: Let us know if you would like to host an event for the pop-up series!
We see this as a community effort with long term goals of strengthening our local economy, diverting organics from landfills, ending hunger in SDC, and retiring the word ‘waste’ from the food vocabulary.

Please send all suggestions, ideas and inquiries to re-source@sdfsa.org