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Fight Hunger with 3TV and Devour For Waste Not

by Christina Duggan

azfamily.com

Posted on July 13, 2012 at 8:24 PM

Updated Thursday, Aug 2 at 11:05 PM

Phoenix – 3TV – KTVK teams up with Waste Not and Devour Phoenix to “Devour For Waste Not” and feed Arizona's family.  Beginning July 17, valley residents are encouraged to try 12 unique dishes and drinks on the Devour for Waste Not menu that will benefit Waste Not. Each dish has been hand selected by the top chefs and owners of participating restaurants, representing Arizona’s best food and drink offerings. Highlighting Arizona’s unique agriculture, featured dishes are prepared using local ingredients from local food growers including; Scheriener's Sausage, Crooked Sky Farms, Chili Acres Schnepf Farms, MJ Bread, The Meat Shop, Seacat Farms, Desert Blossom Honey, Queen Creek Mill, McClendon's Select and High Spirits Gin. Become a culinary explorer while helping feed Arizona by visiting all 12 restaurants and taste their delicious dishes and drinks July 17 – July 31. Proceeds of each dish and drink will benefit Waste Not's  mission to feed our hungry neighbors.  1 in 4 children in Maricopa County go to bed hungry every night and our goal is to feed 100,000 people as we “Devour for Waste Not.”

Look out for "Devour for Waste Not" segments on Your Life A to Z starting on July 10 to get a sneak peek of the dishes and drinks!

2 Weeks - 12 Restaurants - 100,000 People

 Devour Menu and Restaurants
 
Astor House
Drink:
Bees Knees Cocktail made with High Spirits Gin (AZ), Desert Blossom Honey (AZ), house- made lavender simple syrup, lemon juice

Beckett’s Table
Dish:
McClendon’s Summer Zucchini cakes with green goddess dressing

Bliss/reBAR
Dish:
Heirloom Tomato Gazpacho made with fresh heirloom tomatoes from local farmer’s markets and Seacat Gardens, oil from Queen Creek Olive Mill, and a side of bread from Strictly from Scratch

Cibo
Dish:
Summer Salad: Baby Arugula tossed with champagne vinaigrette, with grilled local peaches, roasted beets, fresh cherries and finished off with goat cheese and micro greens.

FEZ
Dish:
Fezole (Fez pozole) made with local organic corn, local organic sweet potatoes, local organic red chile broth, Schreiner’s chorizo, cabbage, and radish. Local organic produce from Crooked Sky Farms.

Gallo Blanco
Dish:
Pork Tacos using pork from The Meat Shop.

Humble Pie
Dish:
Sausage Pizza using sausage from Schreiner’s

St. Francis
Dish
: TBD

Switch
Dish:
Shreiner’s chicken basil sausage with grilled summer salad. Grilled romaine, local sweet corn, poblanos , fresh peach sweet onion, poblano pepper ring roasted red pepper vinaigrette

The Parlor
Dish:
Margherita pizza using homemade pizza dough, fresh mozzarella, McClendon’s heirloom tomatoes and fresh basil

Tuck Shop
Dish:
Chile Relleno made with Arizona Poblano peppers, stuffed with Schriener’s sausage, house-pulled mozzarella, salsa

Urban Beans
Dish:
Peach Bread Pudding with crème angelaise and a hard caramel sauce, using peaches from Schnepf Farms, Bread from MJ Bread, Eggs from Chili Acres, and Beer in the caramel sauce from Phoenix Ale Brewery


ABOUT WASTE NOT:
Waste Not is a non-profit organization that collects more than 2 million pounds of excess perishable food annually from restaurants, resorts, caterers and various food purveyors and delivers it to a diverse network of recipient agency partners including schools, after school programs, senior programs, transition homes, day care centers and assisted living facilities. 
 
ABOUT DEVOUR PHOENIX:
Devour Phoenix is a city-wide, non-profit coalition of select, independent restaurants operating under the Local First Arizona umbrella. Devour Phoenix is working to maintain a forum for sharing ideas, purchasing power, and marketing dollars to advance dining in the Phoenix area; create an image for Phoenix that is a respected destination for dining and culinary exploration; share resources to strengthen and grow restaurants in Phoenix; manage and host events such as culinary festivals and restaurant crawls that will strengthen business and build awareness for all Phoenix restaurants and identify and encourage the use of local agriculture and local artisans as a means for increasing sustainability in the region.

 

 

 

 

 

 

 

 

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