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Private Notes
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.
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.
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.
Joel visits Atlanta to partner a local restaurateur and uses turnips; herb stems; country ham ends; and bruised strawberries to prepare a dinner meal.
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.
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.
Joel vists New Mexico and prepares bloe corn tortilla by using stale tortillas; rejected chiles; zucchini blossoms; and overripe avocados.
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.
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.
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.
Chef Joel Gamoran arrives in Big Sky country to team up with food waste champion, Eduardo Garcia, known as the "Bionic Chef." Their ambitious menu is filled with bizarre beef offcuts and fried fish bones.
Joel Gamoran visits the Pacific Coast to team up with Brooke Williamson. They set out to reinvent the iconic Southern Cal fish taco using ingredients usually tossed in the trash, and convince L.A. natives to permanently join the Scraps movement.
Joel arrives in Chicago, Illinois, and meets up with Beverly Kim to create a dinner menu featuring ingredients that usually wind up in the trash. The chefs' mission to find scraps sends them all over town, from a steak processing facility to a northside Polish deli. Joel and Beverly then give a scrappy makeover to classic recipes that have been featured in restaurants across the country for more than hundred years.
Joel is back in the Bay Area where he honed his culinary chops and learned to respect ingredients as a rookie chef, teaming up with Andy Baraghani. The Bay Area may be the epicenter of the farm to table movement, but our chefs are here to save the bruised, ugly and forgotten. After scouring the Bay Area for the most imperfect produce they can find, Joel and Andy attempt to transform the rejected fruits and veggies into a gourmet meal.
Joel invites a bunch of friends to a Thanksgiving weekend in Vermont, where they will show how to cook for the entire weekend once the fridge is packed with leftovers, and how to avoid any food waste from hitting the trash.
Joel motors into Motown, Detroit, Michigan, and joins forces with celebrity chef Max Hardy to come up with a dinner using ingredients most home cooks toss in the waste bin. Included: milking goats; learning how agriculture centers are re-growing communities and creating local sustainable food systems. Joel and Max flip the iconic Detroit style pizza on its head, creating a retooled version of the city's most beloved food.
Joel strums his way into to Music City U.S.A--Nashville, Tennessee--and teams up with recent James Beard Best Chef Southwest winner, Tandy Wilson, to create a menu with food usually tossed in the trash. Our chefs venture outside the city to the lush pastures and rolling hills of the nearby farmland to try their hands as a chicken farmers, and source some slimy chicken hearts, livers, and gizzards--ingredients most home cooks throw away. With giblets in hand, Joel and Tandy tread on Southern holy ground--retooling the legendary Meat & Three in a scrappy way. Can they win over the heart and soul of Nashville--up-and-coming musicians--and get Music City to sing a different tune about food waste?
Joel gallops into the Derby City--Louisville, Kentucky--and pairs up with three-time James Beard semi-finalist, Anthony Lamas, to create a menu with food usually tossed in the trash. Their search for scrappy ingredients takes them to a watermelon farm to learn the untold secrets of melon harvesting, and behind the counter in a classic ice cream scoop shop. With rinds and peels in hand, Joel and Anthony create a new version of southern BBQ. But can they convince the most sophisticated and discriminating taste buds in the Bluegrass State--local bourbon experts and sommeliers--that their scrappy dinner is the winning bet?
Joel lands in Connecticut to meet up with celebrated chef Jacques Pepin; they spend the day at the beach and in orchards gathering scraps and using them to create a dinner menu featuring recipes made from things like fish bait and crushed fruit.
In Boston, Joel joins forces with chef Jamie Bissonnette who is salty about food waste; after sourcing some fish heads at a fisherman's wharf and stale beer at a brewery, the two chefs attempt to turn these ingredients into an unforgettable meal.
Joel visits the shores of Lake Champlain in Vermont where he reunites with mentor Sally Hiebert; after receiving a lesson in the art of cheddaring and digging in the dirt, Joel and Sally must use squash guts and whey to create a gourmet dinner menu.
