By Jenn Galdes, Grapevine

As committed advocates to sustainability in the kitchen, the team at Reserve Wine & Food is thrilled to announce a special dinner with author Lindsay Jean-Hard, whose new book Cooking With Scraps will be released Oct. 30th, and is the #1 new release in the Budget Cooking section on Amazon.

“We make every effort we can in the kitchen to reduce waste, and through this dinner hope to share ideas and tips on how the home cook can do the same,” says executive chef Luke VerHulst.

The six-course paired dinner begins at 6:30pm on Thursday, Nov. 15th with a book signing and reception; seating is limited and the cost for the dinner is $75 per person (exclusive of tax and gratuity) and signed books will be available for a special price of $15.95 plus tax for purchase.

Call 616.855.9463 to reserve, or go here to purchase tickets.

The kitchen statistics are startling: roughly one-third of the food produced globally for human consumption gets lost or wasted, and Americans waste about a pound of food per person each day, with 40 percent of food in this country going uneaten. Lindsay-Jean Hard’s Cooking With Scraps provides 80 creative, delicious, and inspired recipes to help home cooks make use of their scraps.

By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as aging produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.

The menu, inspired by recipes in the book and prepared by chef Luke VerHulst follows:

• Vanilla Glazed Beets & Greens, candied pecans, bleu cheese
  • Beet greens used, and peelings and trimmings from finished beets used to make a glaze
• Roasted Winter Vegetable Galette, herb stem and cheese rind pesto
  • Pesto made from herb stems and cheese rinds
• Glazed Pork Belly, tempuraed maitake mushroom, coddled egg, mushroom tea
  • Mushroom tea made from mushroom trimmings
• Leek Top Cacio e Pepe*
• Roasted Prime Rib, dill pickle brine potato salad*, wilted greens, roasted bone marrow demi
• Fennel Panna Cotta, preserved lemon rind
  • Fennel tops and lemon rinds used

    

*indicates item made from recipe in book

Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.