The Lighthouse Dinner is quickly approaching, and we wanted to take a moment to highlight the wonderful companies who have donated food to this amazing event. Get your ticket for Monday, March 27, 2017.
The team over at Edenworks, an aquaponic producer located in the heart of Brooklyn, has generously donated microgreens for the evening’s meal. Focused on fresh, local production, Edenworks seeks to meet consumers at the intersection of health and convenience. By blending technology with agriculture, Edenworks hopes to increase food security, meet consumer demand, and produce fresh, local greens for all of NYC. Find out more about Edenworks.
Local Roots NYC brings farmers and food producers together to deliver delicious vegetables, meats, breads, eggs, and cheese to consumers at over 20 pickup locations in the city. With an emphasis on Certified Naturally Grown and Organic produce, Local Roots supports sustainably-run operations and helps to guarantee income streams for their farmers and producers, plus delectable products for their consumers. By attending the Lighthouse dinner, you’ll be able to taste some of their producers’ organic produce on your dinner plate! Read more about Local Roots’ farmers.
Greens from Gotham Greens will round out the produce for the evening. Recently spotlighted on our blog, Gotham Greens is the largest rooftop vegetable grower in the United States. Growing in greenhouses in three locations in New York City alone, Gotham Greens is a titan of sustainable design and urban agriculture. Hydroponic production, powered by renewable energy, brings greens to consumers all over NYC and Chicago. Their produce selection includes arugula, red oak leaf lettuce, baby kale, and bok choi, as well as vine-ripened tomatoes. Check out Gotham Greens.
Sea To Table provides North America with wild-caught, domestic, and sustainable seafood year-round. Pescitarians will be delighted to catch their shellfish at the Lighthouse dinner! Sea to Table takes pride in providing consumers with hormone and antibiotic-free seafood, processed domestically and shipped directly. They work with fishermen from Maine to the Gulf, Alaska to Texas to provide a wide variety of seafood options for sustainability-minded seafood consumers. Learn more about Sea To Table products, and shop for your favorites.
If you’re not already familiar with Sir Kensington’s Fabinaise, get ready to have your world rocked! Sample this deliciously trendy spread at the Lighthouse Dinner and get ready to expand your view of what a chickpea can do. Aqua faba, better known as chickpea-water, is the newest trend in vegan dining. Once whisked, it’s fluffy, egg-like texture makes it a natural substitute for mayonnaise. Sir Kensington works with hummus companies to rescue the aqua faba, a natural byproduct of hummus production, making it a sustainable (and tasty!) product that has enthralled consumers all over the country. Headquartered in SoHo, Sir Kensington’s is a hometown company of which NYC can be proud. Check out Sir Kensington’s Fabinaise varieties, as well as their other products.
And finally, what incredible dinner would be complete without some local brew to wash it down? Owned and operated by head brewer Jason Sahler, Strong Rope Brewery brings new meaning to locally brewed. Sourcing from hop farmers around New York state, as well as grain growers and local fruit and vegetable producers, Strong Rope Brewery takes care to make sure that all aspects of their brews are fresh, sustainably produced, and local. Their beers range from IPAs to Imperial Stouts, and they often feature guest ciders, wines, and spirits. You can learn more about their beers and brewing methods by visiting Strong Rope Brewery online.
mezze – sourdough
tahini + harrisa
lima bean humus
vegetables + grains
freekeh + grilled asparagus + feta + pistachio
grilled escarole + tahini + seeds
smoked potato + smoked labne + serrano
roasted beets + avocado + yuzu kosho
brussles sprout + kohlrabi + peanut sauce
Dessert – by Sweet Loren’s
We hope you’ll join us in celebrating these local producers, growers, and brewers at our Lighthouse Dinner on March 27th from 6:00-9:30pm. Tickets are still available, and all proceeds benefit Change Food.
Sara Clark is a M.Sc student at Maryland University of Integrative Health, where she studies Nutrition Education, and works as Harvest Manager/Salad Greens Goddess at Broadfork Farm. You can find her online at her blog, and on Instagram (@lady.farmer).