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Pop-Up Serving Leftover Food Scraps Starts Next Week At Blue Hill
By
Nell Casey
Published Mar 6, 2015
Modified Mar 6, 2015
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By
Nell Casey
Published Mar 6, 2015
Modified Mar 6, 2015
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Each year, the USA wastes 141 trillion calories of food, much of it at the local level, like all the pulp leftover from your daily green juice routine. To call attention to this sorry state of affairs—and make some delicious food in the process—farm-to-table champion Dan Barber will transform his Greenwich Village restaurant Blue Hill into WastED, a pop-up eatery powered by food scraps and underused items from everyday foods.
Barber and the more than 20 guest chefs he's tapped for the project will transform items like carrot tops, juice pulp, fish heads and other seemingly inedible products into gourmet small plates for nightly dinners. The menus for each chef-driven evening have yet to be announced, but dishes like veggie pulp burgers and fried skate wing cartilage have been dangled ahead of the launch.
The pop-up kicks off on March 13th with Eleven Madison Park and NoMad chef Daniel Humm with a menu that includes a broccoli stem gratin. Following Humm are culinary luminaries including Alain Ducasse, Enrique Olvera, Bill Telepan, Mario Bataly, Brooks Headley, Dominique Ansel and Danny Bowien.
Reservations for the dinners begin today in one week advance of each evening through March 31st. After 9 p.m. each night, the restaurant will be open to walk-ins only. The prix fixe meals run $85 per person—sadly, no discounts if you BYO composting.
Tagged
blue hill
dan barber
food waste
pop-up
wasted
Nell Casey
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