Toronto Restaurant Fights Waste By Chopping Menu Prices Till Food Is Gone
Every Sunday, Farmhouse Tavern plans how to sell out of perishable food and open bottles of wine so it can shut up shop with an empty refrigerator for the next three days, when it is closed.
It's 3:51 p.m., and chef Ashley MacNeil is busy planning how to run out of food. Sunday brunch service has ended at Toronto's Farmhouse Tavern, and she has already cubed and deep-fried the morning's excess biscuits into croutons to adorn tonight's house salad. Now she's fretting over an excess of shaved Brussels sprouts, which isn't something she wants to freeze. She sighs and hopes it'll be a big salad night.
In a black wool hat and maroon T-shirt, MacNeil eyes the shimmering skin-on fillets of trout. Fourteen will be enough for tonight's Fish Dish entree, she decides, and she asks one of her cooks to double wrap and freeze six, which she'll later cure into gravlax. "You want to run out, but
