October 15, 2018
On Tuesday, October 16, World Food Day brings awareness to a global issue surrounding world hunger and food waste. The #zerohunger challenge was launched by United Nations Secretary-General Ban Ki-moon in 2012 to bring countries together to ensure everyone, everywhere has access to safe, healthy and nutritious food they need.
To help build a world free of hunger, we can take action by wasting less, eating better and adopting a sustainable lifestyle. Within the Fairmont Pacific Rim, Botanist has adapted a strong focus on non-waste ingredients and maximizing products in the culinary and beverage operation. The bar program and the culinary team share produce and garnish with each other to utilize the entire ingredient every time. For example, lemon zest is used by the bartenders and then given to the culinary team to caramelize the leftovers into sauces and glazes. Proteins such as halibut is maximized in the kitchen by using the loin for dinner service, belly for lunch service and the bones for stock.
An example of minimizing food waste and utilizing the entire ingredient within the bar program is the classic Mojito, where lime is normally shaken with mint then discarded and re-garnished with additional lime & mint. Sometimes even the leaves are picked off the stem when garnishing, creating a lot of unnecessary waste. Instead, make a Mojito cordial utilizing the lime zest, mint stem and the juice of the lime; there is little to no waste while using all aspects of the ingredients. Creative Beverage Director Grant Sceney shares his recipe for the ‘Pacific Rim Mojito,’ in honour of World Food Day and our commitment to reducing food waste.
Pacific Rim Mojito
Yields: 1 cocktail
60ml Light rum of choice (suggested: Havana Club 3 year old)
45ml Mojito cordial *see below for recipe
Build in a tall glass on ice, give a quick stir
Top with soda
Garnish with 2 mint sprigs. Push one to the bottom of the glass with a spoon, the other on top for aromatics
* Mojito cordial ingredients:
250ml Hot water
45ml Fresh lime juice
45ml Freshly grated lime peel (measured by volume)
30ml Citric acid (measured by volume)
8 Mint stems (no leaves)
Combine all of the ingredients in a blender
Blend on medium speed for 30 seconds
Let sit for 10 minutes
Strain with a fine strainer
Bottle and refrigerate