It’s the first pop-up of its kind — not that we’re surprised by it at all. In fact, it seems perfectly natural that Dan Barber, of Blue Hill fame, would make his restaurant pop-up all about food waste. It’s called “WastED,” which we first thought was a knock-off of TED talks but now we think means ED like education?
Barber has also recruited a star-studded line-up to cook “a menu of dishes devised from leftovers like stems, peelings, rinds and bones,” reports the New York Times. The changing roster of chefs to participate in WastED include April Bloomfield, Mario Batali, Dominique Ansel, Danny Bowien, Sean Brock, and etc. and etc.
The pop-up at Blue Hill begins March 13 and lasts for a month; the New York Times reports that Barber has also lined up participation from regional producers and distributors, and even plans to redecorate the restaurant for the event. Of course, the Times slyly wonders “whether home cooks will take the particular lessons of wastED into their own kitchens [will remain] to be seen.” Touche, but still — the kind of innovation we would expect from one Dan Barber.
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