With $1,500 on the line, nine chefs created dishes with food that would have normally been thrown in the trash. Chef Spencer Hysell outlines how he creates a fantastic appetizer out of leftover fish fins, fish bellies and some white wine (plus other stuff). This contest, Taste the Waste, was organized by the Colorado Restaurant Association, and Jeff Clark, the National Restaurant Association’s sustainability expert, was one of the evening’s judges.
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