Wasted: Sustainable Cooking + Mixology Competition
San Diego’s Top Chefs and Mixologists to Compete in the First Annual, Wasted: Sustainable Cooking + Mixology Competition to benefit Kitchens for Good
San Diego, CA June 2, 2017 -- Specialty Produce and Waste Not SD are hosting their inaugural event, Wasted: Sustainable Cooking + Mixology Competition benefiting Kitchens for Good. The event will be held at Brick in Liberty Station, on August 23rd at 7p.m. Competitors, each partnered with a Kitchens for Good student, will take aim at an item they’re currently wasting in their kitchen and repurpose it into a bite-sized dish, either savory, dessert, or cocktail. Guests will have the opportunity to vote for their favorite in each category. By partnering with Closing the Loop, and following sustainable practices, Wasted will avoid any unnecessary waste and be as close to zero waste as possible. Come prepared to eat with your hands - no plates or silverware allowed. Leave the kiddos at home, you must be 21 or older to attend.
Competitors include chefs, pastry chefs, and mixologists from a variety of San Diego’s best food and beverage companies. Some of the competitors include Addison, George’s at the Cove, The Land and Water Company, Wrench and Rodent Seabasstropub, Nine-Ten, Rancho Valencia, Snakeoil Cocktail Company and more! In addition to enjoying delicious bites and beverages, Wasted’s master of ceremonies, Sam the Cooking Guy, will introduce attendees to representatives from nonprofits leading the fight against food insecurity and hunger, including San Diego Food Bank, San Diego Food Systems Alliance, and Surfrider Foundation.
For 30 years Specialty Produce has been providing produce to restaurants, hotels, food trucks, and catering companies all over San Diego county. Last year they partnered with The San Diego Food Bank to launch their food recovery program, Waste Not SD. This program serves the function of collecting surplus food from participating restaurants, as well as produce from their own warehouse, and facilitating the distribution of these collections to their nonprofit partners. Since launching the program last year Specialty Produce and Waste Not SD have rescued over 36,000 pounds of food!
The beneficiary of the event, Kitchens for Good, has a culinary training program for those facing barriers to employment for various reasons including former incarceration, aging out of the foster care system, and addiction and abuse recovery. In addition to offering catering services, Kitchens for Good also creates nutritious meals for the food insecure using rescued produce.
As consumers, we look to chefs to see what trends are currently happening in the culinary world. Chefs have the potential -some might say the responsibility- to lead the charge by building awareness in our communities to help create a more sustainable tomorrow. Speciality Produce, through Waste Not SD and Wasted, hopes to empower those chefs to take an active role in feeding both their customers, and their communities.
For tickets and a full list of competitors please go to Wastedsd.com
Date: August 23, 2017 7:00 PM-10:00 PM
Location: Brick | 2863 Historic Decatur Rd, San Diego, 92106
Event website: wastedsd.com