New Pop-Up Restaurant Makes Delicious Meals Out Of Discarded Food

Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, is hailed for being a true farm-to-table chef — and not in the kitschy, bandwagon sense of the phrase. He is committed to real sustainability. By cooking with what's plentiful instead of what's popular, he lets the farm — as opposed to the customer — dictate what's on the menu.

As if he hasn't done enough already, Barber is taking his passion for sustainability to a whole other level.

From March 13 through 31, he is overhauling his New York City restaurant Blue Hill to open wastED, a pop-up that's centered on the stuff kitchens usually throw away.

The menu will consist of dishes that feature ingredients like carrot tops, pickle butts, fish heads, kale ribs, offal, skate wing cartilage, the not-so-meaty lobster legs, and vegetable pulp leftover from juice shops.

"I want to use a chef's creativity and technique to transform ingredients that we don't think of as edible and delicious and turn them into something that's coveted," Barber told Eater.

Over the course of those two weeks, a number of all-star chefs will do guest stints, creating specials for the menu. Here's the schedule, from the wastED website:

Here's how it works: The meal is entirely in small-plate form, and they come out in random order. Everything is available a la carte for $15 a plate. Reservations are available now and will likely run out soon, but walk-ins are welcome after 9pm. Here is the full menu, with Daniel Humm's special.

"If this is done right [it will] broadcast a message about how chefs, and restaurants in particular, can bring about a cultural shift in how we think about producing enough food to feed a growing population," said Barber.

I think he's making food history, and I'm not trying to be left behind, so I'll be there tonight. I'll keep you guys posted on how it is, but I have no doubt, with Danny Bowien of Mission Chinese guest-starring, it'll be delicious.

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