Dine Out and Help Feed the Hungry in Phoenix

Did you know? 1-in-4 children in Maricopa County go to bed hungry every single night.

Need a good reason to dine out this week? Well, we’ve got one. Starting tomorrow, 12 restaurants from the Devour Restaurant coalition in Phoenix will serve up featured dishes with proceeds going directly to Waste Not, an organization that collects 6,000 pounds of food per day and redistributes it to the hungry.

The goal of this initiative is to raise enough funds to feed 100,000 people.

Below, Margaree Bigler from Devour Phoenix talks about the hunger crisis in our community, this cool partnership, and why you should eat out for the next two weeks.

How did this movement get its start?
The Devour Restaurant Coalition was offered the opportunity to sponsor a fundraiser for Waste Not, a non-profit organization specializing in food rescue and re-distribution for Maricopa County’s hungry. The group came together and decided that this was a worthy organization to support (many in Devour are already familiar with Waste Not and the important purpose it serves). They wanted to bring the fundraiser full circle and highlight the local food producers they regularly use in their work, not only to amplify the reach of the fundraiser, but to highlight the community that serves them (the restaurants), while helping a community in need at the same time.

Why is the collaboration between Devour Phoenix and Waste Not important to the community?
The collaboration is important to bring awareness to the hunger crisis that exists in Arizona right now, and to highlight the great work that Waste Not is doing in our communities. Waste Not collects food every day and turns around to re-distribute it the same day to those who need it most.

How much food goes to waste on average?
I am not sure how much food goes to waste on average, but around 6,000-7,000 pounds of food is rescued from grocery stores, caterers and restaurants on a daily basis.

How many families benefit from Waste Not? How many kids go to bed hungry?
Currently, 1-in-4 kids go to bed hungry, and on average, 7,000 people are fed daily with food rescued by Waste Not.

How does this event work?
Choose a participating restaurant (see below) and simply visit that restaurant(s) and order the featured dish. The proceeds from those dishes will be donated to Waste Not at the end of the two weeks.

Which restaurants are participating and what are they dishing out?

Astor House
Bees Knees Cocktail made with High Spirits Gin (AZ), Desert Blossom Honey (AZ), house- made lavender simple syrup, lemon juice.

Beckett’s Table
McClendon’s Summer Zucchini cakes with green goddess dressing.

Bliss/reBAR
Heirloom Tomato Gazpacho made with fresh heirloom tomatoes from local farmer’s markets and Seacat Gardens, oil from Queen Creek Olive Mill, and a side of bread from Strictly from Scratch.

Cibo
Summer Salad: Baby Arugula tossed with champagne vinaigrette, with grilled local peaches, roasted beets, fresh cherries and finished off with goat cheese and micro greens.

FEZ
Fezole (Fez pozole) made with local organic corn, local organic sweet potatoes, local organic red chile broth, Schreiner’s chorizo, cabbage, and radish. Local organic produce from Crooked Sky Farms.

Gallo Blanco
Pork Tacos using pork from The Meat Shop.

Humble Pie
Schreiner’s Sicilian Sausage Pizza using sausage from Schreiner’s Sausage.

St. Francis
Farm Salad featuring green beans, white bean, pickled onion, campari, fresh herbs, sauvignon blanc vinaigrette. Veggies from Two Wash Ranch.

Switch
Shreiner’s chicken basil sausage with grilled summer salad. Grilled romaine, local sweet corn, poblanos , fresh peach sweet onion, poblano pepper ring roasted red pepper vinaigrette.

The Parlor
Margherita pizza using homemade pizza dough, fresh mozzarella, McClendon’s heirloom tomatoes and fresh basil.

Tuck Shop
Chile Relleno made with Arizona Poblano peppers, stuffed with Schriener’s sausage, house-pulled mozzarella, salsa.

Urban Beans
Peach Bread Pudding with crème angelaise and a hard caramel sauce, using peaches from Schnepf Farms, Bread from MJ Bread, Eggs from Chili Acres, and Beer in the caramel sauce from Phoenix Ale Brewery.

What can diners expect?
WONDERFUL dishes using locally sourced food. Check out www.devourphoenix.com for more details on the featured dishes.

 

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Filed under Loco for Local, Make a Difference

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