Every year, Americans waste 30-40% of our food.
During the holidays, it's even more.
Join Farming Hope's very own Chef Phil Saneski for an evening highlighting food recovery and root-to-stem cooking to reduce food waste... all while raising funds to support our culinary job training and community dinners for homeless families.
Chef Phil's Fall Feast Root-to-Stem Menu
First
Grilled turnip caesar, turnip top bagna cauda, parmesan, romaine
Second
Cauliflower creme brulee & progression, edible flowers
Third
Ricotta cavatelli, broccoli stems, carrot top pesto, cherry tomato confit
Fourth
Rib plate: cauliflower (chipotle-carrot bbq sauce), delicata (vadouvan spiced), & parsnip ribs (maple brown sugar glaze), pickles
Fifth
Parsnip risotto, braised beef cheek, beef demi-glace, fried celery
Intermezzo
Cacio e pepe, bellpepper fruit loops
Sixth
Bruleed butternut squash cake pudding, apples, sage, walnuts, aquafaba meringue
*menu may change*
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