wastED’s fish supplier, Pierless Fish, goes through an enormous amount of monkfish, which means they end up with a mountain of monkfish heads.

From Food Waste to Fine Dining

The Leonard Lopate Show | Mar 18, 2015

Dan Barber, co-owner and executive chef at Blue Hill, and Adam Kaye, Blue Hill kitchen director, discuss their new Greenwich Village pop-up restaurant, wastED, which features a menu devised from leftovers: stems, peelings, rinds and bones. The restaurant will collaborate with local farmers, butchers, and plant breeders to explore the way traditional food byproducts can be transformed into cuisine. 

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