Currently viewing the tag: "scraps"
A protégé of Jeff Buben of Vidalia and Occidental, Chef Smith of PS 7 has opened a laboratory in DC’s Chinatown for creative American cuisine- like his Gin and Tonic Halibut and Giniola made with gin-soaked botanicals from a distillery, Orange [skin] syrup served up at the bar, or his house made dogs plated with [...]
“I think a lot of food waste is from lack of creativity and the fear to experiment. Food we don’t use will be dead anyway so why not take a risk and not waste it? ” Shrimp sauce from cocktail shrimp, chilled fruit soups and eggplant mashed potatoes are some of Executive Chef (Ricky) Bishop’s favorite [...]
Cathy Erway, the blogger behind Not Eating Out in New York and the author of “The Art of Eating In: How I Learned to Stop Spending and Love the Stove” talks to Expendable Edibles’ food philosopher, Nancy Gershman.
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