Long Beach Calif- On October 1st, 2019 chefs from around Southern California gathered in Long Beach to support Food Finders for their 4th annual Chefs to the Rescue.
Patti Larson, executive director of Food Finders, described the event as, “Focusing on bringing awareness to food waste.” To do this, participating chefs were challenged to make fun an exciting dishes using ingredients that might have otherwise been thrown out, or might be long-lasting, easily available off-the-shelf items.
Food Finders celebrates its 30th this year, and over those 30 years they have focused on “linking donated foods to local pantries, shelters and other places that can use them” says Larson. A list of the pantries and agencies they support is readily available through their website.
The fundraiser gave participants who bought a ticket an opportunity to meet and enjoy the work of various chefs who have partnered with Food Finders throughout the years. Each of the participating chefs donated their time and the food to the event.
In addition to the food available, a silent auction was held throughout the night with fun prizes like a private dinner with one of the participating chefs or dinner for two at one of the present restaurants.
Despite supporting such a wide array of pantries and shelters Food Finders itself is not a very large organization. Their staff includes just over a dozen members and as such much of the work they do is done by volunteers.
Those interested in volunteering should consult their website: http://www.foodfinders.org/volunteer/. Although they are headquartered in Lakewood volunteers can work all over Orange and LA counties.
Chefs from the following restaurants donated their time and food to the event:
L’Opera served a rigatoni topped with a turkey bolognese.
Tortilla Jo’s serving some ceviche
Catal served a short rib, mashed potatoes, and veggies, as well as a lamb shank over risotto.
Gladstone’s served an ahi tuna poke salad.
DiPiazza’s served a basil pesto, sun dried tomato basil, and pasta salad.
Breakers Roadshow served a pork and beef meatball slider with watercress and parmigiana
Bebot served a salmon kinilaw on shrimp chips
Water’s Edge Winery served a series of tostadas including crab and blue cheese, lamb and curry, pork belly and fried rice, salmon and ahi tuna.