Chef Royce Burke of Yarrow Cafe & Secret Lasagna will be creating an inspired family-style scrap meal while cookbook author and food writer, Lindsay-Jean Hard sits down with co-hosts Kourtney Paranteau and Erica Ianniti of Food Podcast, "I'll Have What She's Having" to talk about her new book Cooking with Scraps. $45 Ticket price includes dinner and a signed copy of Cooking with Scraps.
COOKING WITH SCRAPS: Turn Your Peels, Cores, Rinds, Stems, and Other Odds and Ends into Delicious Meals
Stop throwing away your food scraps and start enjoying them on your table! A collection of 80 surprising, creative, delicious recipes for anyone who wants to cook smart, sustainable, and impressive meals out of unused bits of produce, cheese rinds, stale bread, and other oft-discarded foods.
For the first time ever, the USDA has set a nationwide goal to reduce food waste (a whopping 133 billion pounds per year) 50 percent by 2030. And the growing movement is sweeping the food scene—from Blue Hill's outpost wastED to grocery stores that are selling "ugly" produce at a discount. But you don't need to be a Michelin-starred chef to transform potential compost into Parmesan Rind Cookies, Tomato Skin Salt, or Fennel Stalk Ice Cream. Enter COOKING FROM SCRAPS: a cookbook that answers the environmental call to arms to reduce food waste through elegant, simple dishes and impressive culinary techniques.
Written by Food52 contributing writer and editor Lindsay-Jean Hard, Cooking from Scraps will teach the basics behind transforming "trash" into treasure. Recipes like Leek Top Cacio e Pepe, Pickle Juice Bloody Mary, and Corn Cob Yaki Onigiri reveal how to repurpose unused parts of produce and pantry items—from bones and brine to pits and peels. Readers will find that, when armed with this knowledge, even a simple pot of boiled potatoes can turn into an exciting discovery. (Hint: It’s all in the potato water, which can be put to good use in breads and baked goods.) Includes extra tips and techniques, including how to maximize the shelf life of produce, and foolproof and flexible "Clean Out the Crisper" recipes that will teach readers how to salvage produce that's past its prime.
LINDSAY-JEAN HARD received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today, she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.