{"id":643,"date":"2018-12-31T08:00:32","date_gmt":"2018-12-31T16:00:32","guid":{"rendered":"https:\/\/closedloopcooking.flywheelsites.com\/?p=643"},"modified":"2022-11-27T12:51:02","modified_gmt":"2022-11-27T20:51:02","slug":"the-scrap-supper-menu-winter-edition-pt-ii","status":"publish","type":"reads","link":"https:\/\/closedloopcooking.com\/reads\/the-scrap-supper-menu-winter-edition-pt-ii\/","title":{"rendered":"The Scrap Supper Menu | Winter Edition Pt II"},"content":{"rendered":"\n

All photos in this article are courtesy of Leslie Kavasch, you can find more of her work here on <\/em>Instagram<\/em><\/a>.<\/em><\/p>\n\n\n\n

Our Winter Scrap Supper at Tendue<\/a> was a beautiful event. I\u2019m so happy folx left feeling full, smiling, and with extra sauerkraut. (Who knew that 6 jars of kraut was way too many? I\u2019m sure literally everyone else. Also anyone in Portland want a jar of delicious purple kraut??) If you haven\u2019t read the first write up<\/a> I encourage you to do so. We had a wonderful time with a dynamic guest list and the best help I could ask for.<\/p>\n\n\n\n

\"Glorious<\/figure><\/div>\n\n\n\n

glorious bread<\/em><\/p>\n\n\n\n

Each Scrap Supper menu is inspired by seasonal, local produce. Specifically seasonal compost-bound bins at the farmer\u2019s market. Yes, sometimes we\u2019ll get the odd eyebrow raise when we ask vendors if we can dig around in their bins but more often than not they\u2019re happy to give out surplus stalks, leaves, and bruised items to someone who\u2019ll 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\u2019re cooking from root to stem to leaf over here!<\/p>\n\n\n\n

\"delicata<\/figure><\/div>\n\n\n\n

roasted delicata squash (skins on!) with a lentil + ugly garlic spread on a gluten-free sourdough made with repurposed oat pulp, accented with beetroot powder<\/em><\/p>\n\n\n\n

Our beautiful custom bread – gluten-free sourdough with repurposed oat pulp and rosemary \/ sea salt accents – for the first small plate was engineered by my dear friend, Rachel Wood. Rachel is a talented baker, artist, yoga instructor<\/a>, and holistic nutritionist<\/a> who knows her stuff! Honestly, what can\u2019t this gal do?? We were so excited to collaborate on a bread that fit within our Scrap Supper restrictions (vegan, gluten-free, with oat pulp, and delicious.) It\u2019s these kinds of partnerships that drive Closed Loop Cooking. Creative, fresh food combinations happen when you\u2019ve got the best people in the room! Appreciate you Rachel!
<\/p>\n\n\n\n

\"Rachel<\/figure><\/div>\n\n\n\n

Rachel + Hawnuh presenting the first course, including Rachel’s awesome GF sourdough bread with repurposed oat pulp<\/em><\/p>\n\n\n\n

Good eats<\/h2>\n\n\n\n

This entire dinner was a zero waste event. Meaning we shopped without plastic, all food waste (very little, anything inedible) was composted accordingly, and made into scrap stock whenever possible. We put on a dinner for 14 people and didn’t use a trash can once y’all!<\/p>\n\n\n\n

\"Scrap<\/figure><\/div>\n\n\n\n

no wasted paper here<\/em><\/p>\n\n\n\n

\"capturing<\/figure><\/div>\n\n\n\n

admiring the third course – leek green + scallion pancake with beet leaf pesto<\/em><\/p>\n\n\n\n

Just like in our first dinner<\/a> –  we highlight unconventional ingredients to capture our resourcefulness and provide meaning to an often overlooked subject matter.<\/strong><\/strong>So let\u2019s talk menu: (everything this round was vegan + gluten-free.)<\/p>\n\n\n\n

small plates:<\/h4>\n\n\n\n