RescueDishDC: Restaurants spotlight creative, waste-cutting dishes from July 13-20
Equinox, Fancy Radish, Little Sesame, Teaism and many others participating;
ANXO to host Sustainable Supper Club kickoff dinner on July 10
From July 13 to 20 restaurants across DC are featuring dishes that showcase how underutilized ingredients (aka those often wasted) can create amazing taste experiences. Find a list of restaurants spotlighting everything from cilantro stems to pig ears at RescueDish.org and make sure to tag photos of your dishes with #RescueDishDC to be entered in a social media contest for a restaurant gift card. Want to be a RescueDish insider? Join us Wednesday, July 10 for a kickoff dinner at ANXO, featuring four super sustainable courses, plus drinks to match. Get your tickets before they sell out!
Examples of RescueDishDC specials include:
Equinox
Bar snacks: corn cob soup, crispy potato skins with lemon truffle sour cream
Cocktail: Summer berry shrub with local gin and seltzer
Note: Available during Commuter Hour, 5 - 7 p.m. weeknights
Fancy Radish
Ancient Mariner cocktail, spent lime infused Batavia Arrack, pickle tepache with ginger, bartender’s OJ, served in reused ginger beer bottles (uses limes leftover from juicing, pickle brine, orange juice from oranges used for cocktail garnishes, and pineapple skins)
Maitake Potato Taco, extra maitake mushroom scraps and potato ends served on a flour tortilla, topped with a poblano salsa and curtido (a Salvadoran lightly fermented cabbage relish, which will be made with cabbage leftover from stock preparation)
Little Sesame
Watermelon and tomato “migas,” with burnt eggplant tahini and pickled cilantro stems, served with 7-minute egg. Uses leftover marinade from tomato and watermelon fattoush salad, which will be cooked with yesterday's pita and topped with tahini made from smokey charred [and usually discarded] eggplant peels. Note: Only available at Little Sesame Chinatown location
Teaism
Rescue Panzanella, with bread ends, juicy tomato bits and broccoli stem pesto. Also includes fresh cucumber, heirloom cherry tomatoes, lettuce and a sauce infused with Lapsang Souchong black tea.
For a full list, including destinations like The Salt Line, Sababa and Blue Duck Tavern who will be highlighting existing dishes with great sustainability stories, head to RescueDish.org.
Kick off dinner at ANXO
Shortly before the week begins, on July 10, ANXO will host a kickoff dinner, dubbed the Sustainable Supper Club. The dinner, a collaboration between RescueDish, The Accokeek Foundation, Common Good City Farm, Slow Food DC and Rooftop Roots, will feature four courses and drink pairings; each with a low-waste story and a connection to a local food organization. As each course comes out of the kitchen, RescueDish insiders will hear directly from Chef Alex Vallcorba and local groups about what makes it sustainable. Dinner is $48, or $60 with drink pairings. Get tickets here.
Social media contest
From July 13 to 20, social media posts—on Twitter, Instagram and publicly posted on Facebook—with the hashtag #RescueDishDC will be entered into a drawing to win gift certificates to the participating restaurants.