When ur mom cooks up leftovers into a different kind of deliciousness . . . It's creative and fun.
However . . . Restaurants "repurposing" stuff they woulda/shoulda thrown out doesn't seem too appetizing.
At the very least . . . Educated diners know that "specials" are usually comprised of stuff that is typically about to fall off the menu. The subterfuge is appreciated by most in search of a good deal.
Meanwhile . . .
Cooking up potential garbage just seems like bad marketing and/or catering to white guilt.
Here's a taste of the trendy local effort . . .
"Kanbe’s Markets is partnering with six restaurants to launch its Ugly Dinner Series. A chef from each establishment is set to create a four-course meal and cocktail featuring produce that would have otherwise become food waste, Curbow noted."
Read more via www.TonysKansasCity.com link . . .
Kansas City chefs are hosting Ugly Dinners featuring produce that would otherwise be thrown out
From lumpy apples to a spotty potato, foods with cosmetic flaws are still edible and nutritionally dense, said Ali Curbow. "People turn away these types of produce because it is considered 'ugly' - but we're hoping to showcase that these ugly produce can be made into something beautiful," said Curbow, marketing manager at Kanbe's Markets, a Kansas City-based nonprofit battling food insecurity.
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