San Diego’s superstar sustainability chef Davin Waite will be sharing zero-waste cooking strategies with the goal of using every last scrap
For the third installment of the EdibleSD@Home cooking series, chef Davin Waite will transform how you think about, cook, and eat local food with two incredible dishes.
Waite’s first restaurant, Wrench & Rodent Seabasstropub, began as a pop-up but quickly became a destination for those who appreciated his creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products. Three years later, The Whet Noodle was born, a sister concept to Wrench that serves up counter service, hot-food with the same high standards. The newest concept is The Plot, a completely plant-based restaurant that takes total utilization to the next level with a zero-waste ethos.
How do I access the class?
Class attendees will receive a Zoom link the day of the cooking class. You need to have Zoom downloaded on your device in order to access the class.
What ingredients will I need?
Five days before the class, we will send you a shopping list with ingredients you will need for the recipes. All ingredients will be things you can easily find at most grocery stores, or already in your own cupboards.
Do I have to be on video?
Nope! We encourage attendees to have their cameras on so the chef can see what you’re doing but it’s not required.
What happens after the class?
Eat up! You’ll have a full meal ready for dinner—enjoy!
Need help finding a specific ingredient? Want to know how many baking sheets you’ll need? Email us—we’re here to help.
The Plot will be a lively, inviting community restaurant that offers boundary-pushing, plant-based food.
San Diego restaurants take initiative to reduce trash and rescue food