Shelburne, VermontAired on Dec 27, 2018
Joel breezes his way toward the rolling farmland and quaint shores of Lake Champlain in Vermont, reuniting with his culinary mentor, Sally Hiebert. The food waste champion and season one co-host has returned with even more scrappy tips and tricks up her sleeve. After receiving a hands-on lesson in the art of “cheddaring” and digging through the dirt of a pastoral farm, Joel and Sally find themselves with some unusual scraps–squash guts and whey. Can the chefs transform these ingredients into a gourmet dinner menu? And more importantly, can they win over the pickiest of picky eaters–teenage high schoolers–and get them to hop on the Scraps bandwagon?
Boston, MassachusettsAired on Dec 22, 2018
Joel turns up in Beantown–Boston, Massachusetts–to join culinary forces with James Beard Award winner, Jamie Bissonnette. The native Bostonian is salty about food waste, and ready to prove the power of scraps by creating a dinner menu with ingredients most home cooks toss in the trash. After sourcing some fish heads at a fisherman’s wharf and stale flat beer at a local brewery, the two chefs attempt to turn these out-of-the-box ingredients into an unforgettable meal. But can they convince the world’s most finicky eaters–sorority sisters from a nearby college–that cooking is even more delicious when you get scrappy?
Madison, ConnecticutAired on Dec 15, 2018
Louisville, KentuckyAired on Dec 06, 2018
Joel gallops into the Derby City–Louisville, Kentucky–and pairs up with three-time James Beard semi-finalist, Anthony Lamas, to create a menu with food usually tossed in the trash. Their search for scrappy ingredients takes them to a watermelon farm to learn the untold secrets of melon harvesting, and behind the counter in a classic ice cream scoop shop. With rinds and peels in hand, Joel and Anthony create a new version of southern BBQ. But can they convince the most sophisticated and discriminating taste buds in the Bluegrass State–local bourbon experts and sommeliers–that their scrappy dinner is the winning bet?
Nashville, TennesseeAired on Nov 29, 2018
Joel strums his way into to Music City U.S.A–Nashville, Tennessee–and teams up with recent James Beard Best Chef Southwest winner, Tandy Wilson, to create a menu with food usually tossed in the trash. Our chefs venture outside the city to the lush pastures and rolling hills of the nearby farmland to try their hands as a chicken farmers, and source some slimy chicken hearts, livers, and gizzards–ingredients most home cooks throw away. With giblets in hand, Joel and Tandy tread on Southern holy ground–retooling the legendary Meat & Three in a scrappy way. Can they win over the heart and soul of Nashville–up-and-coming musicians–and get Music City to sing a different tune about food waste?
Detroit, MichiganAired on Nov 15, 2018
Thanksgiving SpecialAired on Nov 08, 2018
Thanksgiving is the most American holiday. It doesn’t matter where you came from or what you believe, it’s about gathering with family and friends to show thanks and share some amazing food. But it doesn’t have to be overwhelming and it doesn’t have to be wasteful! When you cook scrappy, you stay happy! This year Joel has invited a bunch of friends from Season One–plus some new faces–to an epic Thanksgiving weekend in beautiful Vermont. By Thursday night your belly is full, the fridge is packed with leftovers. But that big feast is just the start of the fun! You’ve got three more days with friends and family, so we are going to help you have the scrappiest Thanksgiving weekend ever! Joel and his friends will show you how to cook for the entire weekend, and how to avoid any food waste from hitting the trash.
San Francisco, CaliforniaAired on Nov 01, 2018
Chicago, IllinoisAired on Oct 25, 2018
Joel arrives in the Second City–Chicago, Illinois–and meets up with Michelin-rated chef, Beverly Kim, to create a dinner menu featuring ingredients that usually wind up in the trash. Our chefs’ mission to find scraps sends them all over town, from a steak processing facility to a northside Polish deli. Joel and Beverly then give a scrappy makeover to classic recipes that have been featured in restaurants across the country for more than hundred years. Their goal: convince heritage brand business leaders–firm devotees of tradition–to forever change the way they look at food waste.
Los Angeles, CaliforniaAired on Oct 18, 2018
Joel Gamoran visits the postcard perfect Pacific Coast to team up with fellow food waste warrior, Brooke Williamson, the queen of beachside gourmet cuisine. Our chefs set out on a bold mission: reinvent the iconic Southern Cal fish taco using ingredients usually tossed in the trash, and convince L.A. natives to permanently join the Scraps movement. After reeling in a few “trash fish” and handpicking some busted citrus, Joel and Brooke attempt to transform the otherwise wasted ingredients into an unforgettable meal. But does their scrappy makeover have what it takes to win over the ultimate beachside fish taco experts?
Bozeman, MontanaAired on Oct 11, 2018
Host Chef Joel Gamoran arrives in Big Sky country to team up with food waste champion, Eduardo Garcia, affectionately known as the “Bionic Chef.” Our chefs set their sights on a bold culinary challenge: make a better version of an iconic cowboy dish using ingredients usually thrown in the trash, and recruit multigenerational Montana ranchers into the food waste movement. Joel and Eduardo’s Montana adventure takes them wading through chilly mountain streams and galloping horseback over rugged ranchland–all in the name of saving scraps. But does their ambitious menu filled with bizarre beef offcuts and fried fish bones pack enough taste punch to satisfy the headstrong cowboys?
FYI is partnering with Sur La Table to produce the new culinary series SCRAPS, where national Sur La Table Chef Joel Gamoran travels across the U.S. creating incredible feasts in unexpected places, using the most out-of-the-box ingredients – food waste and scraps. Each episode of SCRAPS will follow Chef Joel to a new city where he partners with food waste champions to celebrate the local cuisine and create a delicious meal with food items many consider to be waste, like banana peels, shrimp shells, chicken bones and carrot stems. The pressure will be on as Joel will have less than a day to source ingredients, build a full menu and create a meal for an outdoor dinner party. From roadside foraging, to chocolate roasting, to oyster hunting – viewers will follow Joel on a one-of-a-kind food sourcing adventure in his refurbished 1963 Volkswagen bus, which doubles as his mobile kitchen. The KitchenAid® Artisan® Stand Mixer, stand mixer attachments, food processor, cold brew coffee maker and the Pro Line® Series Blender will be used in the series to make everything from fresh pasta to veggie noodles and more.