818 Connecticut Ave NW
On February 18 at 7 pm, Chef Todd Gray will host the first annual Not Wasted Dinner, a tribute to the organizer’s collective mission to eradicate food waste in the hospitality industry. The dinner is a collaboration of diverse yet like-minded chefs who will create a four-course dinner made from “trash ingredients” like roots, stems and cuttings.
“As we celebrate our 20th year in business, we’re more committed than ever to taking dramatic steps to decrease the restaurant’s carbon footprint. The dinner will be both educational and delicious–showcasing how you can utilize otherwise wasted ingredients and have a sumptuous dining experience at the same time,” said Ellen Kassoff, co-owner of Equinox Restaurant.
The evening will also feature an interactive discussion with an enlightened group of esteemed panelists to discuss and guide us all in ways we can reduce, reuse, and recycle for a brighter, more promising environmental future.
Confirmed panelists include:
- Amanda Stone, World Wildlife Fund
- Elizabeth Bennett-Parker, Together We Bake
- Hilary Landa, Ad Council
- Laura Monto, Sodexo
Panel moderator: Lesly Baesens, DC Food Recovery Working Group
- Todd Gray, Equinox Restaurant
- Michelle Brown, Teaism
- Gregory Payne, Sodexo
- Robert Wood, SuperFd Catering
Special “Trashed” cocktails — using forgotten bits of bar fruit in syrups, garnishes, and mixers — will be crafted by Peter Grimm, Equinox Restaurant’s Bar Manager and Mixologist.
Tickets are $65 and may be purchased at https://www.eventbrite.com/e/