Memphis chefs to compete using surplus food at Reharvest fundraiser

The nonprofit Clean Memphis will host its seventh annual Reharvest Memphis fundraiser on Thursday, October 1, 2026, at Crosstown Concourse. The event, organized through the Project Green Fork program, aims to address food waste and promote sustainable food initiatives by utilizing surplus ingredients and imperfect produce.

Local chefs from 10 Project Green Fork-certified restaurants will compete to create hors d’oeuvres using rescued ingredients sourced from the Mid-South Food Bank, Scott Street Tomato House, and Home Place Pastures. The evening features a “Chopped challenge,” a silent auction, and a tasting where guests can vote for their favorite dishes. Participating chefs include Monique Williams of Biscuits & Jams, Theresa Schuenke of Fawn, Juan Viramontes of Global Cafe, Josh Mutchnick of JEM Dining, and Kevin Sullivan of Kitchen Laurel, among others.