New York City restaurants may be starting a composting revolution, but San Francisco chef Robin Song of Hog & Rocks is keeping his scraps and using them in other dishes. By doing so, he cuts down on his inventory costs, giving him the budget to hire more staff.
Here, four brilliant ways Song is recycling his scraps.
1. After making an artichoke salad, Song uses the leftover leaves and stems as a bittering agent in house-made bitters for the bar. He uses the same scraps to make an artichoke vinegar, which he incorporates into a vinaigrette.