Trash-to-table movement hits top-tier restaurants

01/9/2013 | Washington Post, The

Instead of throwing out byproducts such as lamb hearts, beef tendons and pineapple skins, chefs in fine dining establishments are using them to create gourmet dishes often served on pricey, multi-course tasting menus. "If we don’t use all the byproducts," said Cathal Armstrong, chef and owner at Restaurant Eve in Alexandria, Va., "there is no way that fine dining could survive."

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