Chefs from Coquine, Erizo, Kachka and San Francisco’s Mission Chinese will cook together to fight climate change with ZeroFoodPrint
PORTLAND, Ore. (April 10, 2019) – ZeroFoodPrint believes that restaurants can lead the fight against climate change. A non-profit started in the Bay Area in response to the fact that the food system creates one third of the world’s greenhouse gas emissions, is spreading its wings to Portland, with some of the city’s top restaurants signing on. On Earth Day, April 22nd, the chefs of ZeroFoodPrint restaurants Coquine, Erizo and Kachka will collaborate with the organization’s co-founder and chef of Mission Chinese Food, Anthony Myint, on an elaborate and eclectic 6-course (9 different dishes) meal, each bringing their distinctive culinary style to the table.
For the weekend leading up to the dinner (April 20-21), each Portland chef will also feature their dishes from the dinner on their restaurant’s menu. All proceeds from the dinner and the dishes will fund these restaurants’ efforts to go carbon-free in 2019.
What
ZeroFoodPrint Portland Launch Dinner
Where
Kachka, 960 S.E. 11th Ave., Portland, Ore., 97214
When
Earth Day, Monday, April 22nd at 7pm
Details
Tickets are $150 per person, including wine and gratuity, available at:
Menu
Starry flounder crudo, green almonds
Jacob Harth, Erizo
Roasted carrots with chamomile, fennel and bee pollens, Belper Knolle
Katy Millard, Coquine
Carbon ranched beef tartare, smoked onion, wheatgrass, chive sabayon
Anthony Myint, Mission Chinese, SF
Oregon wild rice, morel mushrooms, calçots, licorice
Katy Millard, Coquine
“When nacho met gyro”
Carbon ranched lamb chorizo, charred scallion tzatziki, salsa verde XO, mint
Anthony Myint, Mission Chinese, SF
Tingling sichuañero chicken wings, green sichuan, habanero, amchur
Anthony Myint, Mission Chinese, SF
Cauliflower and leek vareniki, shaved porcini, fried leeks, green garlic oil
Bonnie Morales, Kachka
Halibut grilled on the bone, morita chile
Jacob Harth, Erizo
Rhubarb sharlotka, fenugreek plombir, honey lace, honey mousse
Bonnie Morales, Kachka
About ZeroFoodPrint
ZeroFoodPrint works hand in hand with restaurants around the world to study and measure the impact of operations and ingredients, then works with experts to identify changes that can reduce carbon emissions. Finally, they help restaurants offset any remaining emissions with credits created by food-related projects. Zero Foodprint restaurants are creating a renewable food system by funding climate friendly farming practices. This engages restaurants at all levels by directly increasing soil health and the supply of great ingredients. New research also shows that these changes could reverse climate change. For more information, go to: Zerofoodprint.org