All photos in this article are courtesy of Leslie Kavasch, you can find more of her work here on Instagram.
Our Winter Scrap Supper at Tendue was a beautiful event. I’m so happy folx left feeling full, smiling, and with extra sauerkraut. (Who knew that 6 jars of kraut was way too many? I’m sure literally everyone else. Also anyone in Portland want a jar of delicious purple kraut??) If you haven’t read the first write up I encourage you to do so. We had a wonderful time with a dynamic guest list and the best help I could ask for.
Each Scrap Supper menu is inspired by seasonal, local produce. Specifically seasonal compost-bound bins at the farmer’s market. Yes, sometimes we’ll get the odd eyebrow raise when we ask vendors if we can dig around in their bins but more often than not they’re happy to give out surplus stalks, leaves, and bruised items to someone who’ll love them. Every dish on our menu took inspiration from something out of these bins in the hopes to inspire you to try something new. We’re cooking from root to stem to leaf over here!