F*ck Food Waste (and Mondays)

Photo by Sarah Wiggins
The busy kitchen on a Sunday afternoon at Farmhouse Tavern, also known as F*CK MONDAYS, when the restaurant makes a conscious effort to finish with zero food waste at the end of the night.
Photo by Sarah Wiggins
Photo by Sarah Wiggins
Photo by Sarah Wiggins
Farmhouse Tavern executive chef, Eoin Ramsbottom, top left, and owner, Darcy McDonell, top right, sit to discuss Sunday’s menu.
Photo by Sarah Wiggins
One of the day’s dishes included bone marrow with romesco sauce (top). To complement the restaurant’s ultra-local menu, McDonell focuses on serving local wines, beers and spirits whenever he can.
Photo by Johann Headley
Photo by Johann Headley
Photo by Johann Headley
Adam Hynam-Smith, chef and co-owner at Dispatch in St. Catharines focuses on low and no-waste techniques at his Australian-inspired restaurant, including pumpkin muhammara (top right) with sunflower seed dukkah that contains dehydrated lemon powder from leftover lemons on their third use, dehydrated corn powder, sesame, hazelnuts, cumin and coriander.
Photo by Johann Headley
Hynam-Smith also makes his own garum (bottom left), a form of fermented fish sauce lovingly nicknamed “Gary the Garum” from squid and salmon roe. It should be ready in May 2020.