It’s the most delicious way to raise money for charity.
Scrimshaw restaurant in Greenport has joined more than 100 other eateries throughout the nation in the James Beard Foundation’s Taste America Local Dish Challenge. The contest challenges chefs to create an entrée showcasing the best of their local food scene.
Over at Scrimshaw, chef and owner Rosa Ross is serving up scrumptious Crescent Farm Long Island duck leg confit on a medley of harvest vegetables. From now through October, the restaurant will donate one dollar for every dish sold to the James Beard Foundation’s Food Education Programs.
The challenge could also benefit a local food charity with the help of your social media account.
Once served, guests are encouraged to post a photo of the dish on Instagram with #JBFTasteAmerica and the hashtag of the location. Posts can also be made via Twitter for added exposure @lebernardin.
When the promotion concludes on Oct. 31, the city with the most Instagram photo uploads will win a donation from JBF in the amount of $10,000 or 10% of the proceeds raised nationally, whichever is higher, to a local food charity.