Compost Dinner at Brooklyn Grange

According to the organizers:

As people who spend our days farming we strive to see as little food waste as possible. Simply stated, wasted food is wasted energy. So we look for ways we can cut down, we turn bruised peppers into hot sauce and split tomatoes into sauce. After our big butcher paper dinners, crab and crawfish bodies are added into our compost. As the shells break down, the calcium and other nutrients help enrich the soil. But what about the crops that we simply don’t have a market for? The edible weeds and seeds that are found in abundance on our farm but at the end of the day are not harvested because we don’t have a buyer. As farmers we are just one part of the equation. We need creative chefs who are looking to solve the same problems we are and are considering the full picture.

In steps chef Winston Chiu of BonBite. When he came to us with the idea of a compost dinner, where the whole focus is to create a whole meal from crops that would otherwise be considered waste, we were more than intrigued. We were excited. The chef will be working with our farmers over the next several weeks to glean from the edges of the fields, gathering all the ingredients he needs to make a bountiful meal.

It’s a final farm forage and you are invited to the feast!

This intimate dinner will take place in Brooklyn Grange’s indoor loft space affectionately known as the Root Cellar. Seating is limited to 40 guests. Entrees will be served family style.

We’ve pulled together a dream team of likeminded rockstars for this event and you’ll want a seat at the table. Meats from Fleishers, a special chocolate collaboration with Mast Brothers, an unreleased beer from Brooklyn Brewery + so much more

MENU

COCKTAIL HOUR

Interactive cocktail bar  

– MIXED BABY RADISHES

Whipped Black & Bolyard Bay Leaf Brown Butter

– SUNCHOKE TACOS

Farm Flowers & Nasturtium Leaf

Black & Bolyard Aleppo Pepper Brown Butter

MAIN EVENT

Brooklyn Brewery Beer & McCall Wines

SUNCHOKE CHIVE ROLL

Whipped Marrow Butter

. .

CHIP & PICKLES

Pork Skin Chicharron, Sunchoke Relish, Eggplant,

Baby Carrot Tartare

. . .

“HAM, EGG, & CHEESE”

Head Cheese, Tamago, Beef Tendon Ceviche,

Tatsoi Kimchi

. . . .

BEEF NECK DUMPLING

Cutting Celery, Cabbage Leaf, Lovage

. . . . .

ICE CREAM SANDWICH

Mint, Cocoa Nib

HONEY WHISKEY TRUFFLE

by Mast Brothers