/cdn.vox-cdn.com/uploads/chorus_image/image/45888082/IMG_5944.0.0.jpeg)
Tonight Dan Barber's kicks off WastED, his food waste-focused pop-up at Blue Hill. For the next two weeks, he and some of the country's biggest culinary talents will serve dinner made with ingredients that most people would consider garbage – think kale ribs, bruised vegetables and fruits, and fish heads. "It's not just about ugly vegetables and offal cuts. I think our thinking is to take it beyond to include things we wouldn't normally look at," Barber told Eater.
Each night a different guest chef, like Mario Batali, Enrique Olvera, or Grant Achatz, will add one special to the menu. Tonight that's Daniel Humm of Eleven Madison Park, serving cauliflower ribbons with lobster legs. Barber and his team have crafted the rest of the offerings, including a daily fish collar, "dumpster dive vegetable salad," broken razor clams with a pig's ear vinaigrette, and pasta trimmings with preserved monkfish tripe and smoked fish head sauce. The team has decided to abandon plans for a prix fixe, so everything is available a la carte for $15 a plate. Check out the full schedule of chefs below and the menu. Barber still promises there will be some surprise guests and pop-ups within the pop-up. Reservations are available online, but tough to come by. Luckily, it's walk-in-only from 9 p.m. on every night.
March 13: Daniel Humm
March 14: Dominique Ansel
March 15: Mads Refslund
March 16: Danny Bowien
March 17: Alex Raij
March 18: Alex Stupak
March 19: Bill Telepan
March 20: April Bloomfield (with guest mixologist Audrey Saunders)
March 21: Bill Yosses
March 22: Enrique Olvera
March 23: Nancy Silverton
March 24: Philippe Bertineau (will be representing Chef Ducasse and Benoit)
March 25: Andrew Carmellini
March 26: Mario Batali
March 27: Dan Kluger
March 28: Grant Achatz
March 29: Brooks Headley
March 30: Dominique Crenn
March 31: Sean Brock