Food Network Magazine - (04)April 2020

THE GREY PLUME

Omaha

This entire space, and a lot of

the furniture, was built from

recycled materials. The bread

plates are even made from wine

bottles! thegreyplume.com

THE WOLF’S TAILOR

Denver

Chefs at this Japanese-Italian

spot butcher meat on-site and

use the entire animal, and they’re

planning to turn the bones into

charcoal for the restaurant’s

robata grill. thewolfstailor.com

RHODORA

Brooklyn

This natural wine bar is

challenging its vendors to

rethink usual practices: Bread

provider Marlow & Daughters

now delivers loaves daily via

bike instead of car.

rhodorabk.com

CATERPILLAR BUTTERFLY SOUP
ACTIVE: 15 min l TOTAL: 1 hr l MAKES: about 10 cups

1 pound assorted vegetable scraps
(such as carrot peels, onion peels,
mushroom stems, ginger skin, etc.)
½ pound herb stems, citrus peels and/or
other fruit peels
¾ to 1 pound creamy ingredients (such as
avocado, leftover cooked squash,
coconut milk or bean puree)
Kosher salt
Spices, soy sauce, fresh herbs, citrus juice
or chili sauce, to taste

SECOND NATURE

See how other restaurants

are getting creative

with sustainability.

Graffiti Earth’s team

built everything in its

Tribeca space from salvaged

materials, including this

bar lined with tin ceiling tiles.

Find your own by shopping

sites like vintagetimber.com.

Instead of typical placemats, the

restaurant sets the table with

day-old newspapers from the

upstairs Duane Street Hotel.

1. Make the stock: Combine the vegetable scraps
   and 16 cups water in a large pot over medium heat
   (use water that has already been used to cook
   vegetables, lentils or beans if you can!). Bring to a
   gentle simmer and cook until the vegetable scraps
   are very tender, 30 to 45 minutes, adding the
   herb stems and/or fruit peels during the last
   10 minutes of cooking.


2. Strain the stock through a fine-mesh sieve,
   pressing on the solids with a rubber spatula.
   Return the stock to the pot.


3. Add your creamy ingredients to the pot and puree
   with an immersion blender until smooth. Season with
   salt and any additional seasonings to taste.

Buy reclaimed

materials

Use yesterday's news