Back in March, esteemed chef, restaurateur, and author Dan Barber transformed his New York City restaurant Blue Hill in into a three week-long pop up dedicated exclusively to kitchen scraps. Dubbed WastED, the hybrid ultra-luxe dinner series and hardcore conservation experience featured dishes like fried skate cartilage, stewed kale ribs, and a “juice pulp cheeseburger” made from the the discarded innards of a cold-pressed juicer. It boasted an all-star cast of guest chefs including Grant Achatz, Danny Bowein, Mario Batali, April Bloomfield, Dominique Ansel—the list goes on.
L.A. doesn’t have a slew of celebrity chefs chomping at the bit to dish out soiled beet green pistou. But, we may have something better: Executive chef Bryant Wigger of Wildcraft is using kitchen waste to make cheap and trendy cocktails for the Culver City restaurant’s new “scrappy hour.” Discounted alcohol and environmental consciousness is a winning combination every time.
From 4-7 p.m. Monday-Friday, and 4-6 p.m. Saturday-Sunday all throughout August you can get your hands on one of three scrap-infused cocktails for $7 each. The Italian Stallion—a Mediterranean riff on a michelada—is rimmed with a spice blend made from leftover lemon and lime zest from the week’s service; the Riptide features tequila, cilantro, and pineapple muddled with discarded Fresno chile tops; and the Sweet Pea combines mint, lemon, and egg whites with pea shell-infused vodka.
Wigger has also developed a few new bar snacks to go along with your made-over cocktails. The lamb ribs are dusted with leftover garlic from dinner services that was dehydrated and pulverized, and the stray outer leaves of brusseles sprouts are turned into crispy, salty chips. The pasta malfatti—literally translated to “badly cut”—is made with the uneven ends of dough.
If you want to eat your kitchen scraps omakase-style, Wildcraft is also offering up a $10 “Pie of the Moment” featuring whatever’s in-season and would otherwise be in the trash.
Wildcraft, 9725 Culver Blvd, 310-815-8100