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Kampachi Crudo, with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake from Chef Fidel Caballero of Corima for Mill's Make Food, Not Waste Restaurant Week.
Corima, a new modern Northern Mexican restaurant in New York’s Chinatown that was just named one of Bon Appetit's Best New Restaurant 2024, is participating in a week-long program to reduce waste in restaurants.
The program, called Make Food, Not Waste Restaurant Week, runs from September 30 to October 6. As part of the series, each participating restaurant has committed to produce no food waste during the week, and create a special dish on their menus that embodies their perspective on no-waste cooking.
“We’ve committed to producing no food waste for the week,” Corima wrote on their Instagram page. “For this special week, we will be featuring Kampachi. As part of our no-waste commitment, we utilize every part of the fish. The fillet is used for our Kampachi Crudo. The bones are charred over the grill during service and used to create our corn husk dashi for the tasting menu. As for the heads and collars, we braise them and use them in our empanadas.”
The event is presented by Mill, a food recycling system. The participating restaurants are utilizing Mill food recyclers, which dry and grind food scraps to be used in a composting process or turned into chicken feed.The Make Food, Not Waste Restaurant Week is part of Mill's Make Food, Not Waste campaign, which spotlights the problem of food waste and introduces Mill's food recycler.
Other participating restaurants include:
- Bar Blondeau, the bar and restaurant at The Wythe Hotel in Williamsburg with sweeping views of the Manhattan skyline
- Bar Contra, the newly reopened cocktail bar from Jeremiah Stone, Dave Arnold, and Fabian von Hauske
- Greywind, the newest restaurant from James Beard Award-winning Chef Dan Kluger offering a seasonally-driven, vegetable-forward menu
- June, the natural wine bar and restaurant in Cobble Hill, named one of the Best Bars in New York City by Conde Nast Traveler
- Le Crocodile, the French brasserie named one of "The 100 Best Restaurants in New York City in 2024" by The New York Times
- Loring Place, the seasonal and local American restaurant from Chef Dan Kluger
- The Musket Room, the Michelin-starred downtown NYC restaurant from Mary Attea and Camari Mick, who were just named Food & Wine's Best New Chefs 2024
- Nami Nori, the Japanese restaurant specializing in open temaki with locations in West Village and Williamsburg
- Rezdora, a New York Times three-star restaurant and a 2021 and 2022 Michelin Star recipient from Chef Stefano Secchi that celebrates the cuisine of Emilia Romagna
- Rhodora, the wine bar that strives to be the first zero waste wine bar of its kind in the country
- Win Son, a Taiwanese-American restaurant from award-winning chef Trigg Brown in Williamsburg
Mill also is donating $10,000 to Lower East Side Ecology Center in a show of continued support for these organizations doing critical work to increase public awareness and education around wasted food, composting, keeping streets clean and providing essential soil amendments for the city's parks and gardens.
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