July 17, 2019
6 - 7PM VIP Cocktail Hour (VIP Ticket must be purchased ahead of time to attend). A portion of the VIP ticket proceeds will be donated to Rethink.
7 - 10 pm Main Event
Brooklyn Grange, Brooklyn Navy Yard.
Let’s start with the facts: NYC collects over 3 million tons of trash and recycling every year from residents alone. Over 30% of that waste is compostable while 10% could be donated or reused. Not to mention, it costs us over 300 million dollars to ship waste out of state- to other landfills!
It’s time we take some major steps forward in the prevention and recovery of “waste”. From food scraps that could be used to feed people or animals and nourish our soils, to materials that can be reclaimed and transformed. We can do better!
As people who spend our days farming we strive to see as little food waste as possible. Simply stated, wasted food is wasted energy. So we look for ways we can cut down, we turn bruised peppers into hot sauce and split tomatoes into sauce. After our big butcher paper dinners, crab and crawfish bodies are added into our compost. As the shells break down, the calcium and other nutrients help enrich the soil. We are constantly trying to participate in a more circular system- finding new ways to reuse would be waste materials across departments. One person’s waste is another person’s treasure.
But what about the crops that we simply don't have a market for? The edible weeds and seeds that are found in abundance on our farm but at the end of the day are not harvested because we don't have a buyer. Or the scrapped meat and fish parts that never make it to the table? The stale bread from the bakery? As farmers we are just one part of the equation. We need creative chefs and partners who are looking to solve the same problems we are and are considering the full picture.
In steps chef Winston Chiu of BonBite and Rethink Foods. When he came to us with the idea of a compost dinner, where the whole focus is to create a meal from crops that would otherwise be considered waste, we were ecstatic!
Join us for a dining experience where everything from the tables you’re seated around and the napkin on your lap to the food on your plate and the drink in your glass has a unique story. We’re implementing real sustainable practices into our systems because there will always be some waste product- whether water, organic or trash, but it’s about how we reimagine that waste that matters. It’s about salvaging a dirty white linen by dying it with dried flowers not sold at market, only using one glass, repurposing oyster shells as utensils to eat sashimi straight from the fish’s torso (we did it last year and we promise you, it was the best part) and serving dinner on compostable butcher paper. We’re ready to start telling a new story about the future of the planet. It’s a learning process for all of us and one that we invite you to share.
The chef will be working with our farmers over the next several months to glean from the edges of the fields, gathering all the ingredients he needs to make a bountiful meal. It's a farm dinner of epic proportions and you are invited to the feast!
Entrees will be served family style. Menu and more details coming soon!
ABOUT BONBITE AND RETHINK FOOD
Bonbite andRethink Food NYCI - Our Navy Yard neighbors, Bonbite is mission-driven catering company focusing on taking care of their guests and community through food experiences and events. They are partnered with Rethink Food NYC, a 501(c)3 non-profit organization that collects excess food from restaurants, farms, events, and food vendors to create new meals for underserved communities.