Salvage Supperclub Launch in Portland
From farm to landfill, nearly 40% of the US food supply never makes its way to our dinner plates. Salvage Supperclub, a food sustainability initiative created by designer Josh Treuhaft and Culinary Director, Celia Lam aims to change that.
Salvage Supperclub raises awareness of food waste by working with local farmers and food businesses to create unique experiences that inspire and empower people to find the potential in the edible food in their lives. From New York City to San Francisco, Oakland, Canada, Thailand and Japan, Salvage Supperclub has brought communities together to evoke dialogue and positive change.
On July 23, 2017, from 6:00 to 9:00 pm, Salvage Supperclub will host its first Portland (PDX) installment with a multi-course, vegetable-forward, al fresco dinner in their signature dumpster dining room, created with salvaged wood from The Rebuilding Center, a non-profit that supports the reclamation of salvaged materials.
Chef Lauren Chandler of Lauren Chandler Cooks, in collaboration with Kirk Mustain, (General Manager and veteran chef of Bon Appetit Management Co.) and Chris Bailey (owner and Chef of Pozole to the People) will transform ingredients such as surplus bakery bread, strawberry tops, spent coffee grounds and juice pulp that was destined for the trash, into a gourmet experience. A Salvage Cocktail hour by Nathan Gerdes of La Moule will feature inventive beverages made with underutilized scraps.
For more information, contact:
Joshua Treuhaft, Founder, Salvage Supperclub