On 4th October, a troop of volunteer chefs catered for 800 new arrivals to Bristol, using a varied palette of produce contributed by local food outlets to give a flavour of what FoodCycle is all about. The delicacies that the team came up with really showed what can be done with fresh ingredients that would otherwise have gone to waste.
The artfully constructed canapes served on the evening included….:
Bites of Zucchini, Seared Oregano and Sun Dried Tomato Humous.
Celery, Tomato and Spring Onion Bruschetta with a Mediteranean Vinaigrette.
Parsley and Garlic Butter Bread.
Caramelised Pear and Raisin Puff Pastries.
Home made Caramel on a Ginger Nut Base with Banana and Whipped Cream.