{"id":154,"date":"2026-05-20T19:04:46","date_gmt":"2026-05-20T19:04:46","guid":{"rendered":"https:\/\/cambridgemovinghub.com\/?p=154"},"modified":"2026-05-20T19:04:46","modified_gmt":"2026-05-20T19:04:46","slug":"nothing-goes-to-waste-at-forage","status":"publish","type":"post","link":"https:\/\/cambridgemovinghub.com\/?p=154","title":{"rendered":"Nothing goes to waste at Forage"},"content":{"rendered":"<div>\n<p>\u201cWaste\u201d is an ugly word: It conjures rotting banana peels in compost bins, flies buzzing around landfills. But Forage, a cozy Craigie Circle bistro, isn\u2019t afraid of the word \u2014 it stakes its identity on the idea of \u201czero waste.\u201d The restaurant, which proclaims the mantra five times on its website, also hosts \u201cZero Waste Wednesdays\u201d \u2014 all you-can-eat meals for $100\/person.<\/p>\n<p>Read more <a href=\"https:\/\/cambridgemovinghub.com\/?p=152\">CRLS Sports: Baseball streak hits eight; girls\u2019 lacrosse wins on Senior Day<\/a><\/p>\n<p>It\u2019s a natural extension of the restaurant\u2019s farm-to-table ethos: If you respect where the food comes from, don\u2019t squander it.<\/p>\n<p>\u201cI have personal relationships with the farmers we work with,\u201d said chef and co-founder Eric Cooper. \u201cI know the work that goes into growing these vegetables, and I hate to see that effort wasted. Plus,\u201d he added, \u201cIt\u2019s ridiculous to throw away a third of the asparagus you paid for. That\u2019s just throwing away money.\u201d<\/p>\n<p>There are many restaurants in Camberville that practice zero-waste. Most employ it as an ideology or an aspiration. But Forage hosts its \u201cZero Waste\u201d dinner each Wednesday night, a tasting table event, where the good eats du jour are not curated days before, but based on what is already in the fridge. These are dishes transformed into something unique through the whim of the chef and the wishes of the diners. \u201cIt\u2019s a conversation with the table,\u201d said\u00a0 General Manager Teague Mitchell. \u201cWe read them, see how far they want to go, how many rounds they can handle.\u201d<\/p>\n<p>The genesis for the concept, as Mitchell tells it, came when he was bandying about ideas with Cooper. \u201cEric said, \u2018I wish I could just cook whatever I want without a menu.\u2019 And we realized \u2014 we already had the restaurant. We just needed to try it.\u201d<\/p>\n<p>The Zero Waste dinner \u2014 which follows Tuesday wine dinners (we\u2019re fans) \u2014 uses leftovers from the previous night. So, for instance, if Tuesday is a scallop day and diners lean vegetarian, the Zero Waste crowd will reap the rewards of the overstocked fruits de mer, Mitchell said.<\/p>\n<p>The Wednesday meal is for one table only \u2014 and you must be a party of five or more. Your plate is endless: Cooper and crew send out rounds of tapas-style dishes until diners throw in the towel \u2014 and then, dessert and digestives loom.<\/p>\n<p>Mitchell and Cooper cite some big Zero Waste successes from food pulled from the fridge: marinated brisket left over from a wine dinner and prepared as become taco meat, midsections of asparagus used to make a vinaigrette, and Arctic char belly flaps. The fish was seared with oil and butter, creating a dish with crispy skin and rich, fatty meat.<\/p>\n<p>Read more <a href=\"https:\/\/cambridgemovinghub.com\/?p=150\">Memorial Drive shooting victim \u201cAs good as he can be,\u201d niece says<\/a><\/p>\n<p>\u201cThe belly of an Arctic char will blow the pants off you,\u201d Cooper said.<\/p>\n<p>Other \u201cZero Waste\u201d dishes have included a vegan fish sauce made from pink oyster mushrooms, an heirloom Hubbard squash used as a salad bowl, and miso paste made from black trumpet mushroom scraps.<\/p>\n<p>\u201cWe don\u2019t plan much ahead. We know what we have available, and then it\u2019s just creativity \u2014 spur of the moment,\u201d Cooper said.<\/p>\n<p>\u201cSometimes we just get wacky ideas, and throw them at the wall and see if it flies,\u201d Mitchell added.<\/p>\n<p>Forage, which Cooper and co-owner San Gilbert started 10 years ago, grew from Ten Tables, the restaurant that previously occupied the space, and where the two creative minds met, worked together, and forged their partnership. Committed to his trade and hyperlocal and sustainable tenets, Cooper radiates bearish charm and has prepared meals professionally on all seven continents. He was living in New York City when he made the spur-of-the-moment decision to take a job cooking at a research facility in Antarctica. He had been disillusioned by the city\u2019s heat, dust, and early morning noise (people in the food industry typically go to bed at 2 a.m. or later) emanating from the school below his window. In India, he taught cooking at a Tibetan refugee camp.<\/p>\n<p>\u201cI\u2019ve wandered the world,\u201d he said, \u201cand brought all of that back here.\u201d<\/p>\n<p>Forage now has a gorgeous new wraparound deck just off the entryway to the subterranean eatery. In past years, the temporary deck was located across the building\u2019s parking lot.<\/p>\n<p>For the Zero Waste dinner, reservations are required, and an early conversation with the Forage team about your preferences will set Cooper\u2019s imagination in motion long before you take your seat.<\/p>\n<p>Read more <a href=\"https:\/\/cambridgemovinghub.com\/?p=148\">Opening Harvard\u2019s gates, if not its doors<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u201cWaste\u201d is an ugly word: It conjures rotting banana peels in compost bins, flies buzzing around landfills. But Forage, a cozy Craigie Circle bistro, isn\u2019t afraid of the word \u2014 it stakes its identity on the idea of \u201czero waste.\u201d The restaurant, which proclaims the mantra five times on its website, also hosts \u201cZero Waste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":153,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[5,92,62],"class_list":["post-154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","tag-business","tag-food-drink","tag-review"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nothing goes to waste at Forage - Cambridge Moving Hub<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cambridgemovinghub.com\/?p=154\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nothing goes to waste at Forage - Cambridge Moving Hub\" \/>\n<meta property=\"og:description\" content=\"\u201cWaste\u201d is an ugly word: It conjures rotting banana peels in compost bins, flies buzzing around landfills. 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