Next Episode of Scraps is
FYI is partnering with Sur La Table to produce the new culinary series Scraps, where national Sur La Table Chef Joel Gamoran travels across the U.S. creating incredible feasts in unexpected places, using the most out-of-the-box ingredients – food waste and scraps. Each episode of SCRAPS will follow Chef Joel to a new city where he partners with food waste champions to celebrate the local cuisine and create a delicious meal with food items many consider to be waste, like banana peels, shrimp shells, chicken bones and carrot stems. The pressure will be on as Joel will have less than a day to source ingredients, build a full menu and create a meal for an outdoor dinner party. From roadside foraging, to chocolate roasting, to oyster hunting – viewers will follow Joel on a one-of-a-kind food sourcing adventure in his refurbished 1963 Volkswagen bus, which doubles as his mobile kitchen.The new KitchenAid® Artisan® Mini Mixer, Stand Mixer attachments and high-performance Pro Line® Series Blender will be used in the series to make everything from fresh pasta to veggie noodles and more.
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 on the gorgeous Atlantic coastline in Connecticut to meet up with Jacques P pin, one of the world's most celebrated chefs. Jacques has spent decades educating home cooks about proper technique, while his recipes have inspired chefs around the world. Now he's on his latest mission: Cuisine Economique, or how home cooking with quality ingredients doesn't have to break the bank! The secret: you just need to get a little scrappy. Joel and Jacques spend the day at the beach and orchards gathering scraps, and use these often-tossed-away-ingredients to create an unbelievable dinner menu. But what will happen when our chefs host a dinner party with recipes made from things like fish bait and crushed fruit? Will P pin's toughest critics--his closest friends and family--be wowed by the food, and convinced to join the food waste movement?
Joel turns up in Beantown–Boston, Massachusetts–to join culinary forces with James Beard Award winner, Jamie Bissonnette. The native Bostonian is salty about food waste, and ready to prove the power of scraps by creating a dinner menu with ingredients most home cooks toss in the trash. After sourcing some fish heads at a fisherman's wharf and stale flat beer at a local brewery, the two chefs attempt to turn these out-of-the-box ingredients into an unforgettable meal. But can they convince the world's most finicky eaters–sorority sisters from a nearby college–that cooking is even more delicious when you get scrappy?
Joel breezes his way toward the rolling farmland and quaint shores of Lake Champlain in Vermont, reuniting with his culinary mentor, Sally Hiebert. The food waste champion and season one co-host has returned with even more scrappy tips and tricks up her sleeve. After receiving a hands-on lesson in the art of "cheddaring" and digging through the dirt of a pastoral farm, Joel and Sally find themselves with some unusual scraps–squash guts and whey. Can the chefs transform these ingredients into a gourmet dinner menu? And more importantly, can they win over the pickiest of picky eaters–teenage high schoolers–and get them to hop on the Scraps bandwagon?
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