GARDEN BAR PHX and the local chapter of the Careers Through Culinary Arts Program are collaborating on an initiative to glean leftover produce from farmers markets and the C-CAP annual competition (the stuff that normally gets thrown away) to make syrups and shrubs that get incorporated back into food and drink items.
“It’s the perfect start in creating a closed-loop cocktail program that strives to minimize waste in creative, useful ways. We couldn’t be happier than to collaborate with C-CAP,” says Kim Haasarud, mixologist for Garden Bar PHX and The Cocktail Collaborative.
“The collaboration will instill the idea of sustainability with our students, something we haven’t really done before. I’m looking forward to where this might take us,” says Jill Smith, director of the Arizona C-CAP chapter.
The So Fresh, So Glean syrups will debut at the C-CAP Harvest Moon event on October 20 and will be sold via gardenbarphx.com.
