Trash to Table Concept in Fine Dining
By FBWorld Team

Two decades ago - or even just a few years back, before the great economic calamity of 2008 - many of the featured ingredients on sous-chef Adam Brick's tasting menu at Graffiato would have been found rotting in the trash. Pineapple skins. Lamb hearts. Egg shells. The tough little side muscle on a sea scallop that's typically excised with extreme prejudice.

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