A Taste of Hope · Event Recap

A Menu Worth Celebrating

First up in our A Taste of Hope recaps: the food! Chef David Murphy and Kayle Abe of Shuggie's transformed rescued ingredients into an unforgettable dining experience that was as delicious as it was meaningful.

From inventive bites to decadent desserts, every dish showcased what happens when incredible culinary talent meets rescued ingredients. The afternoon was a celebration of creativity, sustainability, and the possibilities of giving good food a second life.

A Menu to Remember

Tuna Rib Crudo Cones

Makrut lime aioli, tuna trim taré, seaweed crunch, sesame tuile.

Maitake Mousse

Mushroom mousse, herb stem, Parmesan crisp.

Cacio e Pepe Pillow

Focaccia, burrata, Grana Padano, black pepper.

Fried Green Tomatoes

Charred okra, romesco, chili sungolds.

Beef Cheek Toastie

Beef cheek, buttered milk bread, horsey sauce, blackberry.

Choco Coco Cones

Chocolate semifreddo, peanut fluff, crispy milk powder.

      Perfectly good food belongs on our plates, nourishing people
      rather than going to waste.
    

Good Food with a Greater Purpose

A Taste of Hope celebrated more than an incredible meal. It brought our community together around ExtraFood's mission to end hunger and wasted food throughout the Bay Area.

We're so grateful to our chefs, sponsors, donors, guests, and everyone who made this special afternoon possible. Together, we're turning good food into good and making a meaningful difference for our neighbors and our planet.