Salvation Meets Collaboration: “Scraps” Season 2 Recruits Chefs For Memorable Meals Using Food Waste

Food & Drink

Brooke Williamson joins Sur La Table National Chef Joel Gamoran on “Scraps.”Scraps

Sur La Table National Chef Joel Gamoran continues to scour the U.S. for the TV show “Scraps,” collaborating with esteemed chefs to host dinner parties starring produce and proteins that would otherwise become food waste. Season 2 spans 10 half-hour episodes and airs on FYI and A&E starting October 11.

Each episode depicts one day of ingredient sourcing, recipe testing, and a feast for locals as the finale. Season 2 begins with a road trip to Bozeman, Montana. Gamoran teams with Eduardo Garcia, the “Bionic Chef” with a prosthetic left arm, on a meal for Montana ranchers. They pick up grass-fed beef off-cuts from fifth generation rancher Kathleen McConkey at Twodot Land & Livestock: bavette, tri-tip, shoulder tender, and bottom round. They also catch rainbow trout while fly-fishing at Garcia’s favorite spot in the river. Watch the episode to learn how Gamoran and Garcia use those ingredients.

Throughout the episode, “facts” pop up on screen that are anything but fun. For instance, 26% of fish goes unsold in stores. Also, “The water needed to raise 1 pound of beef is equivalent to showering for over 6 hours.” They also have some well-produced animated segments that delve into the food waste associated with cow “off-cuts” and how different global cultures eat fish bones. With harsh realities like these, “Scraps” could easily be a heavy show, but Gamoran is high-energy and personable and maintains a fun vibe.

This season, Gamoran also visits two chefs in California: Bay Area based Bon Appetit Senior Editor Andy Baraghani, and L.A. based “Top Chef” champion Brooke Williamson, who’s no stranger to mitigating food waste. She runs a restaurant group called Company For Dinner with chef-husband Nick Roberts.

“Reducing food waste is simply part of what we do at the Company For Dinner restaurants,” says Williamson, who credits environmental benefits and good business for these initiatives. “Whole product utilization is truly built into what we do every day and how we think,” she says. “We buy whole fish and meats when we can, and use every part of the animal or vegetable, such as bones for broth or carrot tops in pesto. We also order really minimally on a daily basis to avoid spoilage, rather than ordering in bulk. If we don’t intend to use parts of a vegetable or animal, we won’t order it.”

Her food salvation efforts extend to home. “Something that I loving doing with my 10-year-old son is gardening in our backyard,” Williamson says. “I have a number of plants, herbs, and vegetables that I grow myself, such as peppers, purple sugar snap peas, and carrots. I do this not only because it’s fun and therapeutic for me, but also because I have every intention of eating what I plant, and my family loves it… The thought of wasting something that took so much effort to produce is horrifying.”

“Scraps” Season 2 also features notable chefs like Boston’s Jamie Bissonnette, Chicago’s Beverly Kim, and Connecticut-based culinary legend Jacques Pépin. Gamoran also hosts a multi-chef, one-hour extravaganza airing on November 8 and November 10 that provides tips to viewers on great ways to maximize Thanksgiving leftovers.

Katie Couric Media, RAIN, and Launch produce “Scraps” for FYI, a division of A+E Networks. Episodes run on Thursdays at 10 p.m. ET/PT on FYI and re-air on Saturdays on A&E at 9 a.m. ET/PT.

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