The Apparatus Room and Make Food Not Waste are thrilled to announce a collaboration to combat food waste and promote sustainability. On January 18th, the Chef’s Table at Detroit Foundation Hotel will host a special ticketed dinner to support the environmental nonprofit.

The event will showcase the practice of upcycling food that would otherwise have been destined for the landfill into a meticulously curated five-course meal. This initiative aims to spotlight the benefits and potential of diverting overlooked ingredients from waste streams and into our diets.

Tickets for this dinner are limited and cost $250 per seat. Alongside the delectable five-course meal, guests will enjoy thoughtfully selected beverages from local purveyors, expertly paired to complement each course. Throughout the meal, diners will be led in conversation by Make Food Not Waste leadership as well as Executive Chef Rece Hogerheide and Chef Duncan Spangler from The Apparatus Room to understand and consider opportunities to champion Food Waste reduction.

Chef Rece Hogerheide and the culinary team will showcase their craft and creativity to harness the full potential of each ingredient, ensuring that nothing goes to waste.

"We are excited to collaborate with Make Food Not Waste in pioneering a sustainable culinary experience that not only tantalizes taste buds but also drives meaningful change," said Executive Chef Rece Hogerheide. “This collaboration reflects the ethos of The Apparatus Room in promoting sustainability while developing community through food.”

This event emphasizes the importance of community relationships and responsible sourcing practices while celebrating creativity in the kitchen.