The Ultimate Food Rescue Challenge
On Tuesday, June 25 at 6pm, we joined many local chefs at Coppersmith Boston to demonstrate that recovered (and at times ugly) food tastes great when treated with a little bit of creativity and a lot of heart.
Chefs Jerrod Perry and Sean Leonard took part in a friendly competition to create something from food that otherwise might have ended up in compost. The Ultimate Food Rescue Challenge brought together 11 great local chefs to sift through 350 pounds of donated and rescued produce from Russo & Son’s, meat from Verde Farms and Chestnut Farms, and fish from Puritan. They were tasked to create two appetizer-sized dishes on the spot working only with the foods available.
Our chefs prepared a citrus and ginger beef dish with mango salsa and chips and a vegetarian blacked pepper served with ricotta and summer squash.
Sean and Jerrod found themselves in good company at this event. The other talented and community-minded chefs participating included:
- Michael Brunson, The Foodery
- Stephen Coe, Defined Palate & Culinary SWAT
- Sherry Hughes, Women’s Lunch Place
- Jody Adams, Porto and Saloniki
- Siedric White, Fresh Food Generation
- Ismail Samad, Commonwealth Kitchen
- Mark McMann, Moona
- Jon McCartney, Canada’s Gateway Casinos
- Kate Holowchik, Chickadee
In addition to being a ton of fun, the evening raised over $32,000 for Three Squares New England, an organization that supports local hunger relief organizations.
We learned about this event while supporting our CSCA alum Sherry Hughes and team at a Women’s Lunch Place event, and couldn’t wait to get involved! For us at CSCA, food is more than our jobs. It is our passion, our mission, and our responsibility to our community.
