Get Scrappy at Wildcraft Culver City

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.

Executive Chef Bryant Wigger

Italian Stallion (tajin, spiced lemon lime salt, Clamato, pepper, and beer) – This Italian play on a Michelada has a lemon lime spice blend on the rim and it’s made with leftover zest.

Italian Stallion

Riptide (Correlejo tequila, cilantro, pineapple, Fresno chili) – Instead of throwing away the tops of the Fresno chilis, they are muddled to add a lot of heat to this very spicy drink.


Sweet Pea (sugar snap pea vodka, lemon, mint, egg whites) – The peas may be removed but throw those shells in the vodka for 48 hours and you get sugar snap pea vodka.

Sweet Pea

Brussels Sprout Chips – All those outer leaves that fall off the Brussels sprouts when you cut them up are perfectly crisp, salty chips when flash fried.

Brussel Sprout Chips

BBQ Lamb Baby Back Ribs (Sardinian spice (african spices, lime and lemon zest), chickpeas, harissa, dehydrated garlic powder) – Lamb chops are common but lamb ribs are often overlooked. But, these tender, meaty ribs are fatty and juicy and sit on chickpeas and garlic powder made by from a dehydrator that Chef Wigger uses to create powders from extra produce.

BBQ Lamb Baby Back Ribs

Pie of the Moment – Wildcraft’s pizza dough is made from a 30-year-old sourdough starter, which undergoes a three-day fermentation and proofing process, before baking in a 900 degree oven. The toppings change everyday and for our “scrappy hour” we enjoyed cilantro pesto, reconstructed oven dried tomato and lemon powder gremolata.

Pie of the Moment

Malfatti Pasta (Caramelized Fennel, Pesto, Burnt Orange Powder) – Using the scraps of left over pasta, this pasta fits its name malfatti, which means the pasta is badly cut. The fava bean shells and fennel fronds are used for the pesto.

Malfatti Pasta Caramelized Fennel, Pesto, Brunt Orange Powder

Are you wanting to get creative with your leftover scraps now?  Think twice before throwing them away or just head to Wildcraft during “Scrappy Hour” and enjoy the cocktails for $7 and the dishes for $5-$10. “Scrappy Hour” is available Monday-Friday from 4-7pm, and Saturday-Sunday from 4-6pm.

Wildcraft Culver City
9725 Culver Blvd, Culver City, CA 90232
(310) 815-8100