Food waste is inexcusable in restaurants these days. It’s a matter of principle in addition to being part of the green movement. Our own Chef Andrew Gruel will highlight what he does to turn usable food items that were formally tossed in the garbage into practical (and tasty) menu items.
For creative inspiration think of broccoli stalks and even onion skins…
There are also less familiar varieties of fish (often ignored or even discarded by fishermen) that are value-priced, simple to prepare and delicious on the dinner table.
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