Used coffee grounds, kale stems among ingredients in the Ugly Duckling dinner
Posted October 16, 2015 7:18 pm.
This article is more than 5 years old.
VANCOUVER (NEWS 1130) – Think twice about tossing those food scraps!
A local chef is hammering that point home with an Ugly Duckling dinner event in Vancouver next week.
David Gunawan will be using things like carrot tops, kale stems and baked potato skins in serving up a five-course meal at the Royal Dinette in Vancouver.
He says it’s all about sustainability. “Canadians waste $31 billion worth of food every single year. I think that’s absurd.”
“There is this whole sector of things that we can do in order to conserve food and be conscientious about the environment,” he adds.
Gunawan even plans to use used coffee grounds.
“You can make ice cream with it. This particular dish we’re doing, we’re infusing the used coffee grounds into our cream so we can make a coffee caramel.”
You don’t have to be a chef to make good use of scraps at home.
“If you roast a piece of chicken, don’t throw away the chicken bones. Make chicken stock; you can make chicken soup,” says Gunawan. “Fish bones — fish tails as well — that can all be roasted and transformed into soup.”
“When you buy whole carrots or beets… the top part is delicious. The beets are affiliated with the swiss chard family so they have that nice flavour of the swiss chard. You don’t have to throw it out. When you buy some parmesean… don’t throw the rind out. You can put it in your soup and flavour the soup with that.”
The Ugly Duckling dinner takes place Tuesday at 6:30 p.m. Tickets for five-course dinner with beverage pairings are $79 each.
There’s another dinner taking place on November 24th at 6:30 p.m.
