CHEF's CORNER
Chef Brian Reilly
Executive Chef
Encore 310 Restaurant and Rafati’s catering divisions are very
concerned with the impact our business
makes on our environment. In an effort to reduce our carbon
footprint we follow a stringent
recycling and composting program in our restaurant and catering
kitchens.
We strive for total utilization of our products. When
something must be discarded, we look first to the compost bin where
we can throw all paper and food products.
Next, if we cannot compost, is the recycle bin that accepts all
cardboard, plastics, metal and glass. Very little is left to be
discarded as garbage.
Our environmental responsibility continues with our purchasing:
compostable disposables when china/glass/stainless/silver/linens are
not possible in our catering services, and meats, fish, groceries
and other supplies purchased from the best local farm and artisan
sources as close to home base as possible. We are always on the look
out for ways to increase our participation in keeping beautiful
Portland green!