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Synopsis
Cooking in unexpected places, using the most out-of-the-box ingredients: food waste and scraps
Episode 10 : Seattle, WA
July. 23,2017
Chef Joel Gamoran heads home to Seattle, Washington and partners a local chef and "Supper Corps" creator to prepare a meal using fish collars; corn cobs; beet greens; and cherry pits.
Episode 9 : Portland, OR
July. 16,2017
Chef Joel Gamoran heads to Portland, Oregon and teams with a local author and salt master to prepare a feast using such scraps as leek; mushroom stems; spent coffee; and rejected pears.
Episode 8 : Sonoma, CA
July. 09,2017
Joel heads to Sonoma and teams with an old friend to prepare an innovative feast using asparagus bottoms; chicken fat; strawberry tops; and more scraps found along the roadside.
Episode 7 : Santa Fe, NM
July. 02,2017
Joel vists New Mexico and prepares bloe corn tortilla by using stale tortillas; rejected chiles; zucchini blossoms; and overripe avocados.
Episode 6 : Denver, CO
June. 25,2017
Joel visits Denver and visits a local butcher to prepare a meal with the scrappiest cut of meat as well beef cheeks; cucumber seeds; stale rice; and ginger peels.
Episode 5 : Brooklyn, New York
June. 18,2017
Joel works in his hometown of Brooklyn and teams with a falafel expert to prepare an Israeli inspired dinner using cocoa husks; whey; cauliflower; and herb stems.
Episode 4 : Atlanta, GA
June. 11,2017
Joel visits Atlanta to partner a local restaurateur and uses turnips; herb stems; country ham ends; and bruised strawberries to prepare a dinner meal.
Episode 3 : Hudson Valley NY
June. 04,2017
Chef Joel Gamoran escapes the hustle and bustle of New York City and heads to Hudson Valley, NY with chef, blogger, and health coach Jenn Claiborne. The two try their hands at bread making, and use stale bread, bruised apples and carrot tops to create a jaw-dropping, scrap filled feast.
Episode 2 : Asheville NC
May. 28,2017
Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of “scraps” — food that usually gets trashed. The pair gather discarded spent grain from a local craft brewery to make incredibly savory biscuits, as well as using caul fat, adding intense flavor to chorizo.
Episode 1 : Charleston, SC
May. 21,2017
Chef Joel Gamoran is joined by local chef and restaurateur Brooks Reitz in Charleston, South Carolina as they craft together a dinner menu using out of the box ingredients and food scraps. The pair go oystering and prepare a delicious meal using shrimp shells, broccoli stems and canned pickle juice that is sure to wow their dinner party guests.
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