Events / Dinner

Waste Not

Tue, October 09, 2018

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Tiffany Derry

Tiffany Derry Concepts, Dallas


Charleen Badman

FnB, Scottsdale, AZ

Jean Paul Lourdes

Dig Inn, NYC

Jason Weiner

Almond, Bridgehampton, NY, and NYC

Matthew Weingarten

Dig Inn, NYC

Kwame Williams

Vital Dining, Montclair, NJ

In restaurant kitchens around the country, chefs use ingredients that home cooks often shy away from—from carrot tops to fish collars to chicken fat—to build incredible layers of flavor and reduce food waste. Join a team of celebrated chefs—including alumni of our Chefs Boot Camp for Policy and Change program and recipe authors featured in our newest cookbook, Waste Not: How to Get the Most from Your Food—to taste some of the creative, delicious, and exciting ways chefs are leading the charge for change.

Click here to see photos from this event.



Hors d’Oeuvre

Celery Root Al Pastor 

Octopus in Three Textures

Broccoli Stem Marrow with Lardo 

No Waste Broth 

Argyle Brut 2014

Toast India Pale Ale


Pickled Lobster Mushrooms with Corn Cob Sauce, Cured Egg Yolk, and Bread Crumbs

Wither Hills Sauvignon Blanc 2017

Jamaican Pepperpot with Callaloo, Corned Beef, Tripe, Yam, and Scotch Bonnet Peppers

MacRostie Chardonnay 2016

Montauk Bycatch and Panda Garden–Style Amagansett Harvest Scraps with Kimchi Jews Condiments

Argyle Nuthouse Riesling 2013

Turkey Wing Confit with Greens, Smoked Turkey Broth, Dill Potatoes, and Crackling

MacRostie Pinot Noir 2014

Roasted Bridgehampton Cider Apples with Quail Hill Farm Cover Crop Rye Streusel and Duck Egg Crème Anglaise

Jeni’s Splendid Ice Creams Tasting

Argyle Minus 5 Riesling 2015

Wines and beer generously provided by Distinguished Vineyards & Wine Partners and Toast Ale.

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