Award-Winning Chef Turns Oft-Forgotten Food Scraps Into Tantalizing Dishes
Witness the transformation of maligned food bits into decadent dishes like a Juice Pulp Cheeseburger
To food lovers, fine dining often translates to dishes made with the most fresh and decadent ingredients. But the recent Rescuing Dinner event, organized by American Express, sought to change that viewpoint and bring awareness to the possibilities of transforming often-forgotten food scraps into memorable dishes.
To prepare the sumptuous dinner, American Express enlisted the help of chef Dan Barber. Co-owner and executive chef of both Blue Hill and Blue Hill at Stone Barns, Barber is dedicated to rethinking agriculture and fine dining. A James Beard award winner, he has also been involved with the President Barack Obama’s Council on Physical Fitness, Sports and Nutrition.