According to the British Institution of Mechanical Engineers, as of 2013, half of all food worldwide is wasted! Food waste happens from production to processing to consumption and we all need to do our part to reduce this waste. And, that is exactly what Wildcraft in Culver City is doing. A modern Italian tavern, Wildcraft uses fresh seasonal vegetables and their pizza and pasta is handmade. However, there are scraps left over when they are cutting pasta or pieces of vegetables that typically get thrown away. But, not anymore! Not only is Executive Chef Bryant Wigger using the scraps in the kitchen and the bar, but you can enjoy them during happy hour....or shall we say "Scrappy Hour"? Wildcraft Culver City As the saying goes, "one man's trash is another one's treasure." What we may see as scraps, Chef Wigger doesn't see as waste and utilizes kitchen scraps in some of the cocktails and happy hour offerings.
10 August, 2015
As I have been working with some Greek wines of recent, I took note when I read an article in the Wall Street Journal about Greek wines. What surprised me all the more was that two of the restaurants quoted (Iron Gate and Zaytinya) were Washington DC restaurants. So, when work took me to DC, I made a point of checking out Iron Gate and headed there for dinner with a couple friends. Iron Gate Opened in 1923 by the General Federation of Women's Clubs, Iron Gate held the title of the oldest continuously open restaurant in Washington DC until it closed in 2010. Then, in 2013, the Neighborhood Restaurant Group and Executive Chef Anthony Chittum reopened Iron Gate, featuring a Mediterranean menu inspired by Greece and Italy.
30 July, 2015
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