Table Talk: Local chefs to use surplus foods and produce rejects in food competition
Monique "Chef Mo" Williams of Biscuits & Jams and The Juke Speakeasy chats with diners at Reharvest 2024. (Courtesy Project Green Fork)
Sophia Surrett
Sophia Surrett is a University of Alabama graduate, where she received her B.A. in news media and M.A. in journalism and media studies. She has been with The Daily Memphian since July 2023, first starting as a business reporter covering various beats. Now, she covers food, restaurants, and hospitality and tourism.
Not every fruit and vegetable is the “right shape,” and those that aren’t usually don’t make it to store shelves. Often, imperfect produce finds its way to the landfill alongside surplus food.
Grassroots environmental nonprofit Clean Memphis is looking to help rethink food waste and support sustainable food initiatives as it hosts its seventh annual event and fundraiser, Reharvest Memphis, on Thursday, Oct. 1, with its Project Green Fork program. Tickets are on sale now for $81.88.
During the event, local chefs from 10 Project Green Fork-certified restaurants will compete head-to-head at Crosstown Concourse, at 1350 Concourse Ave., to create hors d’oeuvres with imperfect produce and surplus ingredients from the Mid-South Food Bank, Scott Street Tomato House and Home Place Pastures.
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Table Talk Project Green Fork Clean Memphis Crosstown Concourse Subscriber Only Art Bar at CrosstownThank you for reading The Daily Memphian. Your support is critical.
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