Join Up Top Acres and Chef Louis Lin as we tackle food waste in collaboration with our friends and food waste experts, MISFIT Juicery. We’re taking all things ugly, forgotten and often trashed in meal prep and turning them into delicious dishes. Come enjoy a 5 course meal including an open bar of wine, beer and a specialty cocktail on our flagship rooftop farm, where we’ll be learning about our food system and the roles we play in it. From farm to table, we’ll be thinking through how to reduce the over 133 billion pounds of food that is wasted annually in the US alone.

From tops, to scraps, to pulps, Louis will be creating dishes that use every part of every ingredient. Carrots in your salad? You’ll find the tops in your pasta sauce. MISFIT juice in your cocktail? You’ll find the pulp in your carrot bread. Join us for a delicious and eye opening meal.

To note: Five-course meal, open bar, and tax are included in ticket price.

About Louis Lin
Cook and product of the best restaurant in DC, Louis uses his experience growing up in Los Angeles and studying all throughout California to influence his eclectic, product-first food. After attending culinary school at the CIA in the Napa Valley and working his externship at the acclaimed Osteria Mozza in LA, Louis moved to DC to cut his teeth at Rose’s Luxury and, most recently, Pineapple & Pearls.
About MISFIT Juicery
MISFIT Juicery is a social enterprise that buys fruits, vegetables, trimmings and tops that are the wrong size, shape or color to be sold at retail and turns them into delicious cold-pressed juice. They wholesale in DC + NYC, from local favorites like Glen’s Garden Market, to Blue Hill at Stone Barns which was recently named the best restaurant in the country. Their work has been featured in Fast Company, Vogue and Inc. Magazine.