SWRC Update: Why we Call our Dinner Rubbish

SWRC Update: Why we Call our Dinner Rubbish

Last year we held a dinner in honour of our 25th anniversary - and we called it Rubbish. Why? Because the dinner focused on the issue of food waste. It turned out to be so much fun we decided to do it again on Oct 17th, 2017 and we'd love for you to join us.

Rubbish helps raise awareness about the the important issue of wasted food. Since approximately 1/3 of food that is produced never gets consumed (for a variety of reasons), there are a lot of gains to be made in this area. Many of us are aware of news stories and advertising campaigns that would tell us that feeding the world is a game we are losing. But even The Economist magazine points out that by being more aware of how much food is going to waste and creating poilcy and infrastructure to capture that, we will go a long way toward feeding everyone.

We chose to highlight this issue with a dinner during Waste Reduction Week in Canada featuring local foods that often go to waste.

The dinner will be created by chef Christie Peters of the Hollows. We don't know exactly what the menu will be...because it will depend on what food we wind up rescuing for her to work her magic with. So far there are back yard apples, beef tongue, and cherry pulp and pits. While many people have lost the skills to make these ingredients into delicious food, Christie has no trouble, and all it takes to bring items like this back into use is a good recipe.

Last year she created a three course meal that was amazing - here are examples of what she dreamt up:

appetiserAppetizers: steelhead trout trim tartar with garden waste kim chi

2nd Course: butchers trim and prosciutto skin cotechino sausage, potatoes, cauliflower stem and apple core mustard

Dessert: stone fruit pit panna cotta, broken cookie crumble and bruised pear and over ripe concord coulis

As a perfect pairing to dinner, local brewery Nine Mile Legacy Brewing made a custom beer they affectionately called 'cast-off ale.' They will be making another unique batch this year for us, flavoured with food waste. Last year's cast-off ale was a sell-out hit, so we can't wait to taste what they create this year. Your dinner ticket includes a pint of this unique creation.

For the 2017 Rubbish event, we are thrilled to be presenting WASTED: The Story of Food Waste - a documentary narrated by chef Anthony Bourdain. We will be screening it for dinner guests after the meal. This is a brand new documentary, you can see the trailer for it here.

Tickets for the event are limited and going fast. If you would like to join us buy tickets here.