Rescuing Leftover Cuisine Fundraiser
Here at PRINT we partner with the organization Rescuing Leftover Cuisine. We donate excess food from our restaurant on a weekly basis. Rescuing Leftover Cuisine then delivers this to neighboring food banks. Recently they reached out to us in need of a restaurant partner for their first fundraising event. We knew we wanted to be involved and support the expansion of their critical food waste prevention work. The event was held last week at the VICE rooftop in Brooklyn, which has a gorgeous rooftop garden maintained by the Brooklyn Grange.
Fundraiser Spread from PRINT
We put out a stunning seasonal spread which included:
- Eckerton Hill Cherry Tomatoes, Buffalo Mozzarella, and Salsa Verde Skewers
- Olive and Rosemary Focaccia
- Overripe Peach Cobbler (utilizing bruised peaches from the market)
- Zero Waste Cookies (using Rise flour, which is milled from barely that is leftover after the beer brewing process)
The organization’s founder, Robert Lee, addressed the attendees. He spoke of his own struggles with food insecurity while growing up in Queens, inspiring him to create RLC. In addition, he explained how the funds raised that evening will help them expand their reach and partnerships. The work they do is so critical because unlike larger organizations like City Harvest – which have large 50-pound donation minimums – RLC will pick up any amount of food. This is essential for smaller restaurants and food businesses. All in all, it was a great evening for an essential cause.
*Images by William Wu
Eat Up Summer: Edible Schoolyard NYC Donation
In other summer charity updates: we are participating again this year in Edible School Yard NYC’s “Eat Up Summer” Campaign. This campaign is where restaurants from around the city are donating proceeds from particular menu items towards the Edible School Yard mission
“…to support edible education for every child in New York City and partner with New York City public schools to cultivate healthy students and communities through hands-on cooking and gardening education, transforming children’s relationship with food.” (ESY website).
Our featured menu item this year is a Peach Sherbet Sundae with Rise Oat Crumble and Rooftop-Herb-Infused Hazelnut Oil. For the entire month of August we will donate $3 for every sundae sold towards the campaign. This is a great opportunity to indulge your sweet tooth and feel good about it at the same time!
