Waste Not: How to Cook Economically, Responsibly + Most of All, Deliciously

Thursday, March 26th, 2020

6:30-8:30pm

$85/person

Working with Gather and planning the Empty Bowls event (Save the Date: Rye Elementary School April 16th!)has made me acutely aware of how much food we waste. 

In this class, we will review tips and strategies so you can create a pantry and refrigerator that will reduce your own kitchen waste... not only because it's a moral imperative, but also because root-to-stem and nose-to-tail cooking is often more delicious.

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Our meal will be "scrap-based", so you can see how tasty your garbage can be! Feel free to BYOB. Read through the menu without the parentheses. See! It sounds like a dinner you'd order in a trendy downtown restaurant.

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beet, cucumber (skin) + lemon (rind) shrub mocktail

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baked (leftover) cheese dip with (limp)herb jam + preserved lemon; served with kale (stem) crackers

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passatelli en brodo: (stale) breadcrumb pasta in vegetable (peel) + parmesan (rind) broth

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roasted butternut squash + sweet potato salad with pickled red onion, squash seed tahini, crispy sweet potato skins 

+ parsley (stem) chermoula

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pork sugo over (whey-cooked) heirloom grains

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(mashed potato) cider doughnuts with satsuma (rind) marmalade + apple (scrap) jelly

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