Disclosure: This post is based on a media event that I attended.
I went to the Feeding The 5K event last year which was Canada’s largest free outdoor lunch created using surplus food that would have been otherwise wasted. The event was co-organized by Elaine from Food Connections and North Shore Culinary School (NSCS), a beachfront restaurant and tuition-free social program culinary school owned by Chef Don Guthro. The purpose behind NSCS is nothing short of amazing; they train underprivileged and at-risk individuals to be meaningfully employed and fully engaged in their community.
Last week, Food Connections, YVR Foodies and North Shore Culinary School held a 6-course themed dinner using rescued food. Rescued is close to but not at their expiry date. They would otherwise be thrown out since they hit their peak freshness too soon to be sold to restaurants or grocery stores. The event took place at the Discovery Cafe at Jericho Beach which is operated by NSCS.
Did you know?
40% of the food produced in Canada is never eaten while over 800,000 people are undernourished. In Metro Vancouver, over one-third of the household food is thrown away that could have been otherwise eaten.
Chef Don and his students prepared an exquisite 6-course dinner featuring cuisines from all around the world: Japan, Italy, Spain, Jamaica, India, France.
- Salmon Tartare, Candied Salmon and Microgreens
- French Onion Soup with Shallots
- Pork 2-Ways: Spicy Pulled Pork & Pork with Cauliflower Mushroom Medley
- Chickpea & Vegetable Curry w/Basmati Rice
- Tortellini with Meat Sauce & Cod with Olive Tapenade
- Mixed Salmon & Pork Paella (bonus course)
- Crème Brûlée with Rhubarb Shallot Garnish
I was so impressed with the attention to detail with all the courses. Each dish was wonderfully flavourful and took me on a culinary journey around the world. Chef Don and his students certainly turned rescued food into some amazing culinary creations.
Most memorable to me was delicious and beautifully presented spicy pulled pork in phyllo. The chickpea and vegetable curry was very hearty.
All in all, it was a wonderful event showcasing delicious dishes made from ingredients that would have been otherwise thrown out.
For more information on the North Shore Culinary School, visit www.northshoreculinaryschool.ca