The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.
This recipe looks ahead to the food world of tomorrow, but we're betting you'll want to make it right away. Conference speaker and Beard Award winner José Andrés brings us an effortless, at-home version of a dish he serves at his Washington, D.C. restaurant minibar, which employs day-old bread to keep excess food waste at bay. Get the recipe here.