“Trash Fish” and Vegetable-Forward Menus a Hot Trend for 2019
Waste not! According to the National Restaurant Association’s (NRA) latest What’s Hot Culinary Forecast, “zero-waste cooking” is one of the top trends. More and more chefs are looking at ways to “elevate” items that might traditionally be wasted and turn them into “culinary delights.”
When it comes to seafood, one New York City chef is taking an item that can’t be sold and turning it into the star of his dishes: broken scallops.
“We call ourselves the ER of food,” Chef Jehangir Mehta of NYC’s Graffiti Earth...
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