R & R:

RESCUE & RECOVER

 

A new collaborative food and beverage series which highlights the value of ingredients that are typically discarded. We work with local chefs and purveyors to create dynamic and educational experiences. 


May 6, 2018 • Chicago Athletic Association Hotel•Chicago, IL 

RADUNO put together a community of chefs, farmers, distributors, designers and makers to celebrate food and spark conversation about getting creative with food waste. 

130 guests from 12-3pm at the Game Room of the Chicago Athletic Association Hotel

a RADUNO production

Services Provided:
Research & Trend Forecasting
Marketing & PR
Concept Development & Execution
Sponsorships & Partnerships
Chef & Talent acquisition
Beverage & Food Programming
Event Programming, Management & Production
Schematic Design
 

MENU & Participants
Upcycled cocktails & rescued food.

Paul McGee - Lost Lake and Chicago Athletic Association
Ilegal Mezcal, second-use hibiscus tea, lime stock & mint stem oleo saccharum
Kelsey Ramage and Iain Griffiths - Trash Tiki
Not Very Mary - Vodka, “ugly” tomatoes, soy vinegar, last night’s wine, all the Mary fixins, clarified 
Scott LoBianco
Modern Century - FEW Breakfast Gin, up-cycled Cafe Integral Espresso infused St. Germain, Montanaro vermouth, citrus stock
Abra Berens - Granor Farms
 Puffed rice and wheat granola, chamomile infused rescued yogurt, diverted citrus & date salad
Aaron McKay - Chicago Playtest Society
Pil Pil - Cod bones, fish heads & broken potatoes
Rob Shaner & Cati Molnar - The Kennison
Yesterday's croissant French toast, roasted rhubarb compote, cardamom candied almonds & rose custard cream
Simone Bonelli - RADUNO
Poached egg on Okara grits, braised red dandelion & Medjool dates
Jacob Verstegen - London House Chicago
Pork belly braise nachos, whey-fed beef, green onion shavings & pickled chilis
Charles Welch - Good Fortune
 Damaged tomato gazpacho, whey & all the leftovers from Imperfect Produce
Kailey Donewald - Sacred Serve
Bruised pear, knobby ginger & portfolio tasting riesling gelato
Beverly Kim - Parachute
Chocolate okara bread
Chef Ollie - the Freehand  
Rosemary & thyme infused tallow candles

One Day Old Floriole Bakery bread

To demonstrate the sustainability of Japanese farming techniques Spirit Tea presented a tea service consisting of a single garden's yields over the course of a year, with no harvest material left to waste—showcasing the techniques used and their applications.

Cafe Integral
Nicaraguan Coffees highlighting the best 15% of the crop along side the differences and benefits of using the
naturally defective lower 85%.


Jen Rosenthal
Planted Chicago: hyper-local growing for Chicago’s culinary industry

Funky jams and lost tracks by DJ Kristin.

All profits donated to Family Farmed.