Culinary Workshop with Chef Stephen Wall
Where
This workshop is a great demonstration on how to turn what could usually be considered food waste into a scrumptious and attractive dish. Featured in EnRoute Magazine, Ottawa’s Chef Steve Wall from the red-hot Supply and Demand demonstrates how to slice tuna crudo and serve that, followed by taking the tuna scraps and making meatballs out of cured pork scraps and bread scraps.
Dish: Squid ink rigatoni with tuna and prosciutto meatballs.
