I had the golden opportunity to have brunch curated by Sophia Roe and Michelin Star Chef Josiah Citrin. The event was held at the Line Hotel and was a collaboration with Imperfect Produce.
The purpose of this brunch: demonstrate that good food doesn't have to be good-looking. We tend to stay away from odd-shaped, flawed, or uncommon shape veggies or fruit when doing our groceries - but that doesn't make them less nutritious and tasty!
Josiah greeted us and explained how important it is to reduce food waste and how it can have a great impact on the environment.
According to Imperfect food: "
Each year, an estimated 40% of the food supply goes to waste in the US; that's over 136 billion pounds, worth approximately $218 billion. That works out at 417.8lb of wasted food, worth $666, for every American each year. The average household (2.63 people) produces food waste to the value of $1,752."
Did you know that Intermarché, France's largest grocery chain, launched the idea of selling unconventional fruits and vegetables for much less in 2014? I think the idea is brilliant and should be adopted everywhere in the US and Canada! For now, you can order a basket from Imperfect Foods.
The entire menu that the chef created that day was top-notch and entirely made with excess or ugly produce:
LEFT: Chilled Prawns, Mango, Ginger, Chili RIGHT: Snap Peas, Grilled Asparagus, Cucumber Salad, Nasturtium Vinaigrette.
Fried Wild Rice Slow-Roasted Vegetables, Sesame
Black Cod, Spring Garden Vegetables, Koji
LEFT: Yukon Gold Potato Salad RIGHT: Sliced Beefsteak Tomatoes, Sherry Vinegar, Herbs
Coconut Panna Cotta, Blood Orange
At the end of the event, Imperfect Foods gave us a basket filled with vegetables and fruits to experiment and cook at home. The event inspired me to cook more with what is in season and become more creative with what I have left in my fridge.
The best part of all this: I made two good friends who also have a love for food!
Thank you to the whole team and especially Sophia Roe for hosting this eye-opener brunch.
