I have been looking forward to talking to Sur La Table Chef Joel Gamoran about his new video series on FYI. The show is called “Scraps” and it’s about how we can all save money and in a way…the planet, by using all that we can when we cook and cutting waste.
Award winning journalist, Katie Couric, is the executive producer of the show, and she and Joel share the same passion for reducing food waste and utilizing scraps. “Food waste is such a huge problem in this country and more and more people want to do something about it,” said Couric. “I’m so excited for Chef Joel Gamoran to introduce viewers to wonderful places and delicious recipes using ingredients we never imagined could taste so good. Joel’s energy and enthusiasm are infectious.”
FYI is partnering with Sur La Table to produce the new culinary series SCRAPS, where national Sur La Table Chef Joel Gamoran travels across the U.S. creating incredible feasts in unexpected places, using the most out-of-the-box ingredients – food waste and scraps.
Each episode of SCRAPS will follow Chef Joel to a new city where he partners with food waste champions to celebrate the local cuisine and create a delicious meal with food items many consider to be waste, like banana peels, shrimp shells, chicken bones and carrot stems. The pressure will be on as Joel will have less than a day to source ingredients, build a full menu and create a meal for an outdoor dinner party. From roadside foraging, to chocolate roasting, to oyster hunting – viewers will follow Joel on a one-of-a-kind food sourcing adventure in his refurbished 1963 Volkswagen bus, which doubles as his mobile kitchen, and BTW…is named Pippi.
Most cable companies carry SCRAPS and here in the Midwest new shows air on Sundays at 9:00 p.m. CDT. Previous shows also air at various times throughout the day on FYI. More importantly follow some of these links to watch on demand and learn more.
Follow SCRAPS on Facebook! FYI.com full episodes of SCRAPS @cookscraps on twitter
Once you watch one of the episodes you may want to learn more. It’s easy to do with the SCRAPS on-line Cooking Classes available here.
Joel Gamoran
JOEL GAMORAN grew up in Seattle, WA and has been cooking professionally for the past 14 years. In addition to studying cooking in Italy, Joel has earned a Restaurant Management Degree from the University of Connecticut as well as an ACAP Degree from the Culinary Institute of America.
After his formal education, Joel worked in many restaurants up and down the West Coast of the United States. Joel’s goal has always been to make the home kitchen more approachable and inspirational for the everyday cook! So, at 24 years old Joel began teaching cooking classes at famed kitchen retailer Sur La Table!
Joel continues to make consistent appearances on morning shows, including New York One, The Today Show, and Good Morning America. Joel is also a Tastemaker for the online cooking network Tastemade, and in the summer of 2017 Joel will Executive Produce and Host his first cooking show SCRAPS, on the FYI network! Today Joel is the National Chef for Sur La Table and lives in Brooklyn, New York with his awesome wife Angiolina.
Good Life Guy’s Wine of the Week:
2016 Domaine La Taste White Blend
This is a great summer sipper with 60% Colombard, 20% Ugni Blanc, 11% Gros Manseng and 90% Sauvignon. A classic blend from Gascony, this wine combines all the right crisp and herbal flavors. It is tangy with lemon juice and delicious acidity. The fine fruitiness is right up front, ready to be drink now. Get off the beaten path and give this wine a try, it’s around $10 and is perfect for these 100° days. As for food pairings, steamed mussels, Foie gras, or something as simple as fresh chicken salad stuffed in a Large pasta shell and served chilled.
A little about the producer:
Domaine La Taste
Domaine La Taste is run by the Fontan family, one of the first families in Gascony to bottle their own wine, rather than distilling it all to produce Armagnac. The fourth-generation estate is currently run by Nadège, and her brother, Sylvain, who were recent given control by their parents, Jean-Claude and Aline. Together, the brother and sister team manage both the vineyards and the winemaking process. The Fontan estate production is 5% Armagnac, 80% white wine, and only 15% red. Their vines are situated on boulbènes soil, the very fine and silty, alluvial-clay soil that is found throughout the region. The siblings are dedicated to “feeding the ground so that it feeds future generations”.
are packed with flavor and fiber-rich ingredients are simpler than you think, and the quick, easy-to-make meals have all been adapted to meet the guidelines of the American Diabetes Association. Emphasizing a healthy eating philosophy, this cookbook helps the home cook make non-processed meals from scratch in no time at all.
The fruit was picked in the early morning to retain freshness and fermented at low temperatures in stainless steel tanks. The fermentation was stopped before dryness to preserve the fruity character of this wine. Medium intensity with dominant characters of apricot, honeysuckle, stone fruit and vibrant citrus finish. The light sweetness is well balanced by a soft acidity. A versatile refreshing wine to enjoy on its own or with a wide range of foods. James Suckling 91
If you missed it LIVE… 
In addition to weddings, corporate meetings, family reunions, wine tastings, farm-to-table dinners, concerts and private parties are all on the list of upcoming events.
Crisp and refreshing, semi sweet, with lingering pear, tangerine, nectar and melon flavors on the finish. Perfect with dessert or fresh fruit, or sipping poolside. This wine has a bright sparkling touch and low Alcohol at only 5% ABV. It’s sweet but has nice acidity and a beaut
