$25

No Waste Holiday Party Planning with Dana Gunders and Chef Steven Satterfie...

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CIA at Copia (The Culinary Institute of America)

500 1st Street

Napa, CA 94559

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“Imagine walking out of a grocery store with four bags of groceries, dropping one in the parking lot, and just not bothering to pick it up. That’s essentially what we’re doing.” Dana Gunders - from the film, Just Eat It

Food waste isn’t just a hot topic: it’s smart shopping, meal planning, and money saving. With the holiday season right around the corner, we’ll all be preparing meals for our friends and families, so make the most of your meal planning (and wallet) when designing your menus. In this fun demonstration, you’ll learn how to cook for light eaters, heavy eaters, adults, children, and combinations of every type of guest.

Dana Gunders, Senior Scientist for the NRDC’s Food and Agriculture program, will walk you through smart meal planning and introduce you to the new “Guest-imator” tool, which was developed by the NRDC for the Save the Food Campaign. She will be joined by Chef Steven Satterfield of Miller Union in Atlanta. Chef Satterfield will demonstrate how to cut different parts of a vegetable and how to use all parts of the vegetable in a dish. He will also demonstrate how to cook a recipe that leaves zero waste.

The demonstration will be followed by a book signing with both presenters and a “zero waste” reception, where you can see these concepts come to life before your eyes. The reception will feature Apple Scrap Jelly, Bulgur Wheat with Roasted Baby Beets and Their Tops, and Chicken Liver.



About Dana Gunders
Dana Gunders focuses chiefly on promoting sustainability throughout our food systems and supply chains. As NRDC’s leading expert on food waste, she is the author or coauthor of several widely distributed reports, including “Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill” and “The Dating Game,” the latter of which reveals how confusion regarding food expiration dates contributes to the problem of food waste in America. She recently published Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food.

About Chef Steven Satterfield
James Beard award-winning chef Steven Satterfield is the executive chef and co-owner of Miller Union. The restaurant has received honors from and including Eater, Bon Appetit, Food & Wine, Esquire and James Beard Foundation. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim.

Satterfield is deeply committed to his positions with the Chef’s Collaborative, Slow Food Atlanta, the Southern Foodways Alliance and Georgia Organics. His dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. In 2017, Satterfield won the James Beard Foundation’s “Best Chef: Southeast” award and Miller Union was recognized as one of the country’s best restaurants by Eater National.


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CIA at Copia (The Culinary Institute of America)

500 1st Street

Napa, CA 94559

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