Project Green Fork presents Reharvest Memphis

Join us for Reharvest Memphis - a culinary experience to rethink food waste - on Thursday, October 1, 2026.

Project Green Fork and Clean Memphis will host our annual event, Reharvest Memphis, on October 1, 2026 to raise awareness of sustainability efforts to reduce food waste in Memphis.

This unique, immersive event will highlight the delicious connections between sustainability and food, with local chefs from PGF-certified restaurants preparing creative, surprising hors d’oeuvres using surplus ingredients gleaned from the Mid-South Food Bank and Scott Street Tomato House.

This year's lineup includes:

• Chefs Don Gaines and Stephanie Blanda of Lulu's Bakery and Cafe
• Chef Stephen Johnson of Hilton Social
• Chef Josh Mutchnick of JEM
• Chef Kevin Sullivan of Kitchen Laurel
• Chef Theresa Schuenke of Fawn
• Chef Daishu McGriff of Shroomlicious Meals
• Chef Monique Williams of Biscuits & Jams
• Chef Juan Viramontes of Global Cafe
• Chef Ayanna Johnson of Memphis Shelby County Schools
• Mixologist Spencer Fong of Art Bar at Crosstown Arts

Introducing a Silent Auction including:

• Two tickets to the Overton Park Shell 2027 Shell Yeah Benefit Concert
• A 2-night stay at St. Columba Hermitage Cabin
• Two tickets to Sunday Supper or a wine dinner at JEM

Attendees will experience an interactive "Chopped" challenge featuring a frequently underutilized ingredient, mingle with the chefs, and sample top-notch restaurant fare made from ingredients that might otherwise go unsold and uneaten. They will also receive complimentary beer, wine, a signature cocktail, and a mocktail served by our partners at Art Bar at Crosstown Arts.

This event is for 21+ only.