I recently dined at the “Salvage Supperclub” in a retrofitted dumpster in the Williamsburg section of Brooklyn, NY.
Twenty of us feasted on a six-course gourmet meal orchestrated to prove a point: all kinds of food that might otherwise go to waste can be tasty and nutritious.
What is the Salvage Supperclub Anyway?
The outgrowth of a thesis project by Josh Treuhaft, a recent MFA grad from the Design for Social Innovation program at the School of Visual Arts where I teach, Salvage Supperclub are communal dining experiences to “inspire and empower everyone who cooks and eats to make the most of the food in their lives.” Josh’s mantra is quite simply: “Eat Everything”. No food should go to waste.
A Mouth-Watering Menu Prepared by Gourmet Chef, Celia Lam
Josh teamed up with Celia Lam, a recent grad of NY’s Natural Gourmet Institute to create a delectable six course meal made from ingredients donated by food suppliers who otherwise would have rejected them as unsalable.
For starters, we savored on heirloom tomato gazpacho with carrot top and fennel frond pesto on French bread crostini with pickled kale stems (pictured). You can imagine what came next during this produce-leaning meal!
Icing on the Cake: Our Salvage SupperClub Was for a Good Cause
Thanks to mostly salvaged food and volunteer help from Celia and her team, all proceeds from the $50 admission charge and other donations, supported the CulinaryCorps‘ annual ‘culanthropy’ trip to Camp Sunshine in Lake Sebago, Maine, a year-round retreat which provides respite, support, joy and hope to children with life-threatening illnesses and their immediate families.
You can find Josh Treuhaft on Twitter at @TheTreuhaft and follow his food waste movement via #SalvageSupperclub and #EatEverything. For lots more details and images of the SalvageSupperclub I attended, feel free to check out my blog.