Don’t let the identify idiot you: Whereas Sullivan Scrap Kitchen is scrappily dedicated to utilizing each attainable ounce of elements and their motto is “No Scraps Left Behind,” there’s nothing scrap-like in regards to the bounty served at this unassuming brunch spot in Denver’s Uptown neighborhood.

The idea for this “root to stem, nostril to tail” philosophy was initially rooted in practicality. Govt chef and co-owner Terence Rogers slung pizzas at a ski resort and labored at meals vehicles earlier than he and now-wife and associate Holly Adinoff started internet hosting condo pop-up dinners and finally launching their private chef and catering operation, TBD Meals. Catering produces numerous leftovers, and a summer time stage at New York’s famed Blue Hill at Stone Barns confirmed him the chances of managing waste.

“That was super-informative and taught me quite a bit about sustainability, the right way to actually make the most of ideas like root-to-tip cooking, together with nostril to tail,” says Rogers. “On the farm, a few of the meals would go to pig meals, some would go to compost — it was a extremely eye-opening expertise.”

The couple started doing sandwich pop-ups to maximise unused elements from TBD. “We might give issues to folks, we might donate them, however being a small catering firm, we’d wrestle to search out avenues for them. Our mission right here is to make the most of stuff earlier than it hits the compost.” They transitioned to their brick-and-mortar in — of all months — April of 2020. “It wasn’t the best time on the earth to tackle the bills of a brand new restaurant,” Rogers admits. “However we actually believed in what we had been doing.”

Lowering meals waste turned the primary of Sullivan’s sustainability pillars. Along with sourcing, Rogers evaluates meals in a hierarchy. “Is that this good by itself, like a summer time heirloom tomato from one among our farms, a wonderfully ripe peach, an unimaginable piece of meat? You need not do a lot to it, it would not must be manipulated. Is it form of off-looking? Does it must be become a sauce or fermented into pickles?”

Sullivan’s crew makes use of inedible items, like beet and ginger peels, to infuse easy syrups for refreshing limeades. “Our bar supervisor, Carey Lieberman, does an unimaginable job of taking something that would probably be wasted and making syrups and cocktails,” he explains. “It’s a pleasant, symbiotic relationship between entrance of home and again of home, and that’s been beautiful to see through the years.”

Different “scraps” given a second life embody day-old beignets included into monkey bread with orange, cinnamon, and honey cream cheese icing; sourdough discard enriching pancakes; and vegetable tops and peels remodeled into seed-and-stem pestos and umami-laden shares.

“Our crew is the second pillar,” Rogers continues. “I’ve labored at locations that preach sustainability and say good issues, however on the finish of the day, everybody’s working about 100 hours within the kitchen. Nobody’s getting paid. Nobody’s treating themselves nicely. So we actually wish to create a sustainable atmosphere for our employees as a result of they’re our most vital ingredient. They pull every part collectively.” The third pillar consists of native purveyors and group companions, comparable to We Don’t Waste and Sluggish Meals.

After all eating places have to make some revenue to remain afloat, so funds are the fourth pillar at Sullivan Scrap Kitchen. “We continually search for methods to enhance,” he says. “One of many essential issues we began to do is to construct ambiguity into our menu, so we will make these modifications. Seasonal greens, soup of the day, sandwich of the week — that approach [our menu] can actually fluctuate and tie into what we’re doing with catering, to verify we’re using every part and that it isn’t going to waste.”

The restaurant is open just for brunch, Thursday to Sunday, leaving evenings free for catering. Sullivan Scrap Kitchen additionally hosts a supper membership and a cooking class as soon as a month.