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Wednesday, December 6 • 11:00am - 12:30pm
wast(ED) on the Farm and in the Kitchen FILLING

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wastED's menu takes root in the overlooked byproducts of our food system, drawing ingredients from Blue Hill's community of farmers, fishermen, distributors, processors, plant breeders, producers and retailers. Blue Hill Culinary Director Adam Kaye, Blue Hill Market Forager Andrew Luzmore and Stone Barns Center's Field Manager Jason Grauer will demonstrate "classic" wastED dishes and highlight the economic benefits of featuring underappreciated and underutilized ingredients in the kitchen.

avatar for Jason Grauer

Jason Grauer

Crop Production and Farm Consulting Manager, Stone Barns Center for Food and Agriculture
Jason Grauer is crop production manager at Stone Barns Center. With a degree in economics from Tufts University, Jason spent the early part of his career in the financial industry. A year spent volunteering at Stone Barns confirmed his desire to farm full time, and he spent two seasons... Read More →
avatar for Adam Kaye

Adam Kaye

Chef, Kitchen Director, Blue Hill at Stone Barns
Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director. Adam has cooked professionally for the past nine years, moving through the kitchens of Vidalia in Washington, DC; La Panetiere in Rye, NY, and Chantarelle in Manhattan. He has also... Read More →
avatar for Andrew Luzmore

Andrew Luzmore

Market Forager, Blue Hill at Stone Barns
Andrew Luzmore is the Market Forager at Blue Hill at Stone Barns.

Wednesday December 6, 2017 11:00am - 12:30pm EST
Meet in Silo Lobby