On Tuesday, June 10th, 2014, Boston-based food rescue Lovin’ Spoonfuls hosted an intimate pop-up dinner and cocktail party at the New England Center for Arts and Technology. The evening kicked off with a lively foodie social with bites from Michael Scelfo (of Alden & Harlow) and Louis DiBiccari (of Tavern Road).
Guests mingled with the celebrity chefs while enjoying cocktails by Offsite’s Nick Korn, Peak Organic beer, and MS Walker wines before taking cheeky food prop pictures at Swoon Booth. A delightful charcuterie display by Moody’s Delicatessen was a crowd snacking favorite.
We caught up with Lovin’ Spoonful’s advisory board culinary panel member and Travel Channel’s Bizarre Foods host and chef Andrew Zimmern who had lots to say about the much-needed work being done by the organization:
“In 2014 in America that we have children who are hungry, that we have 24-28% of the food in America goes to the garbage and doesn’t need to is an idea that should be mutually exclusive and it’s not. This is the greatest civilization in the history of the world and we can’t figure out what to do with this diametrically opposable problem? It’s compounded by the criminality of the fact that the solution is out there and food rescue banks like Lovin’ Spoonfuls have proven that there is a model to collect the stuff and get it into the hands of those that need food.
The implications of that to decrease stress on our environment, on our infrastructure and economy, give a leg up to those that are needed, it solves so many massive problems that when its put into play that the ripple effect is staggering.”
Following cocktail hour about half the guests were escorted upstairs to a lavish four course dinner. Coppa and Toro’s Jamie Bissonnette served up an appetizer featuring lamb morcilla, octopus, heirloom tomatoes, hummus, and tahini. Andrew Zimmern followed with a spicy and savory Bankok style poussin with lemongrass and chiles served with sticky rice.
James Beard finalist Matthew Jennings, of forthcoming Townsman and winner of multiple Cochon 555 titles, went all out with a softshell crab with ramp and pistachio relish and fermented black beans. A spring pavlova with berries and figs by Flour Bakery + Café’s Joanne Chang ended the meal on a sweet note.
With over $20,000 raised for this important cause, the pop-up dinner was a smashing success and we can’t wait to attend the organization’s next charitable event.
Happy Food Rescuing,