3 of a Kind: Scraps

Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and sav

Photo by: Ingalls Photo ©Ingalls Photo

Ingalls Photo, Ingalls Photo

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and savoring.

Sweetgreen, New York City

This locally focused salad chain, which already composts its food, dishes and utensils, was inspired to create the “wastED” salad for its New York shops after Blue Hill’s wastED restaurant pop-up last spring. The dish ($8.60), created with Blue Hill, contains perfectly good but oft-discarded ingredients like carrot ribbons, broccoli stalks and leaves, and bread butts. The whole thing is dressed in pesto vinaigrette with sunflower seeds and shaved Parmesan. If that isn’t reason enough to order one, a portion of proceeds from the salad — available through Sept. 28 — is donated to City Harvest.

Easy Bistro & Bar, Chattanooga, Tenn.

When it comes to making corn soup at this Chattanooga restaurant — set in a former Coca-Cola bottling plant — Chef Erik Niel gets to the kernel (and husk and silks) of the matter. To minimize waste and maximize corn flavor, Niel uses as much of each ear as possible. “We use the corn to make a puree with a stock that was fortified with the corn cobs. The silk is candied, and the inner corn husk charred to make a charred corn oil,” he says. “It’s corn all the way around!” The dish is served with cucumbers and saffron custard.

  Clay Pigeon Food and Drink, Fort Worth, Texas

A patty doesn’t make the party at this Texas restaurant, where Chef Marcus Paslay turns extra housemade hamburger buns into bread pudding, cubing the buttery leftover brioche, then baking it with eggs, cream, sugar, vanilla and peaches, then cooling the roasted result with house vanilla ice cream and caramel. To re-create the dish at home, toast the leftover buns to crisp them before heaping on your choice of toppings.

To make the most of your kitchen scraps at home, try meatballs or even a quick bread, each made using the vegetable pulp from your juicer.

Keep Reading

Next Up

3 of a Kind: Cascara Drinks

With the flavor of an herbal tea and a java-like jolt of caffeine, cascara is a refreshing, energizing and waste-free alternative to coffee. Here are three places using it in cool ways.

3 of a Kind: Curry Cocktails

Curry has become one of the more popular flavors in mixology, adding an unexpected twist to classic cocktails.

3 of a Kind: Kombucha Cocktails

Kombucha is popping up on cocktail menus across the country. Here are three places to try it.

3 of a Kind: Udon Shops

Udon — the chewier and plumper cousin to the ramen noodle — is slurping its way into the spotlight at these three shops.

3 of a Kind: Togarashi

Feeling the heat? Check out a chile-laced spice blend that is elevating everything from cheesecake to cocktails.

3 of a Kind: Baijiu

Find out which celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit.

3 of a Kind: Savory Pancakes

Pancakes aren’t just for breakfast anymore. These fresh takes on flapjacks flip the sweet standby into a savory dish, swapping in vegetables for fruit, with varied and extremely creative toppings.

3 of a Kind: Artisan Ice

Find out how creative bartenders are shaking up the cocktail scene with innovative ice cubes in unexpected flavors.

3 of a Kind: Holiday Cocktails

Nothing says good cheer like a spirited drink or two.

3 of a Kind: Crazy Queso

Restaurants around the country are going beyond the basic with their queso, dishing up the molten appetizer spiked with everything from pickles to booze.