Mimi Cheng’s and Blue Hill to offer WastED Dumplings


Throughout the month of February, Mimi Cheng’s Dumplings and Blue Hill will be offering dumplings made from typically discarded vegetables – think zucchini ends and kale stems. Visit either establishment and try the dumplings, which are meant to promote the larger WastED pop-up events being hosted by Dan Barber throughout the month of March. In an effort to bring attention to food waste, many well known culinary icons will be cooking meals at Blue Hill that focus on ingredients beyond “ugly vegetables” or “lesser” cuts of meat.

You can read more about the collaboration with Mimi Cheng’s here, and about the WastED event as a whole here.

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