Devour for Waste Not: Feeding Arizona's hungry neighbors

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by Christina Duggan

azfamily.com

Posted on July 17, 2012 at 5:29 PM

Updated Tuesday, Jul 17 at 5:31 PM

PHOENIX -- Devour for Waste Not with 3TV, Devour Phoenix and Waste Not. This two-week campaign consists of 12 local restaurants using local ingredients and products to make one dish per restaurant. Proceeds from each dish go toward Waste Not and their mission to feed our hungry neighbors in Arizona. Our goal is to raise enough money to feed 100,000 people. Enjoy a delicious dish featuring the Valley's finest local food growers and producers while feeding our neighbors July 17 through July 31. $1 feeds six people through Waste Not. The hunger crisis in Arizona is real. Currently, 1 in 4 Maricopa County kids goes to bed hungry. Together we can help.

2 weeks - 12 Restaurants - 100,000 people fed

Featured in this segment are:

Michael Krassner, Owner, Cibo Pizzeria

Lyndsey Schiller-Puente, Assistant Manager, Schreiner’s Sausage

Event Info:

Event: Devour for Waste Not
Dates: July 17-July 31
Who benefits: Waste Not – Not-for-profit organization that rescues and re-distributes over 7,000 pounds of food per week for Arizona’s hungry.


Location and Dishes:

• Astor House
Bees Knees Cocktail made with High Spirits Gin (AZ), Desert Blossom Honey (AZ), house-made lavender simple syrup, lemon juice

• Beckett's Table
McClendon’s Summer Zucchini cakes with green goddess dressing

• Bliss/reBAR
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
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
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
Pork Tacos using pork from The Meat Shop.

• Humble Pie
Schreiner’s Sicilian Sausage Pizza using sausage from Schreiner’s Sausage

• St. Francis
Farm Salad featuring green beans, white bean, pickled onion, campari, fresh herbs, sauvignon blanc vinaigrette. Veggies from Two Wash Ranch 

• Switch
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
Margherita pizza using homemade pizza dough, fresh mozzarella, McClendon’s heirloom tomatoes and fresh basil

• Tuck Shop
Chile Relleno made with Arizona Poblano peppers, stuffed withSchriener’s sausage, house-pulled mozzarella, salsa

• Urban Beans
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  

 

Waste Notwww.wastenotaz.org - Phone: 480-941-1841 - nonprofit organization that delivers excess food from restaurants and eating establishments to various agencies in Arizona that feed our hungry neighbors.

Devour Phoenix - http://devourphoenix.com - Phone: 602-705-8456 - a city-wide, nonprofit coalition of select, independent restaurants operating under the Local First Arizona umbrella.

Local First Arizona - http://www.localfirstaz.com/ - Phone: 602-956-0909 - A nonprofit organization representing a coalition of locally owned businesses which form the backbone of the Arizona economy.
 

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