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As of noon Wednesday, chefs Bob Deeb and Tina Wazirian did not yet know what they would be cooking for the 100 people registered for a dinner event the following day -- or even what ingredients they would have on hand.By the next evening, as dinner guests began to arrive at the Garden State restaurant in Jisr al-Wati, the ingredients had transformed into gourmet vegetarian dishes: grilled eggplant and zucchini rolls with Roquefort sauce, bruschetta with bell peppers and mushrooms, gnocchi with tomato sauce and crispy spinach on top, vegan burgers, broccoli soup, tacos with cauliflower and big seasonal salads.Had they not been told, the diners would never have guessed the ingredients in the night's meal were surplus foods destined for the trash.The NGOs are required to inspect the food to make sure it is still good enough for consumption, and must use the donated ingredients within 24 hours.ACT also puts on its own annual dinner at Tawlet using surplus ingredients, to raise awareness on World Food Day.
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