Chefs, environmentalists, and food activists joined together in Union Square yesterday to fashion
a feast out of ingredients that would have otherwise been thrown away.
Mary M. Broere from Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed
out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president
of the American Master Chefs» Order and Nestle's corporate executive chef, received a big round
of applause when he thanked those who prepared the evening's
feast by noting, «Food tastes so much better when the
ingredients are local.»