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Chefs from Coquine, Erizo, Kachka and Mission Chinese cook together to fight climate change on Earth Day

April 10, 2019

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:

https://www.eventbrite.com/e/launch-party-portlands-carbon-free-restaurant-movement-tickets-59722550757

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

Filed Under: Benefit, Other News, Restaurant News, Special Dinners

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