Going with the grain
50 Great Ideas
Restaurant Business Magazine's top 50 great ideas we've seen from the restaurant industry.
As executive chef of the Library Bistro in Seattle’s Alexis Hotel, David Hatfield is always looking for ways to be sustainable while maintaining food costs. When he noticed that the Pike Place Brewery two blocks away was discarding pounds and pounds of malted barley husks after the beer making process, he jumped at the chance to work the spent grain into his menu. Now he brings bucketfuls back to his kitchen every week—for free.
“The husks are very nutritious—high in fiber and protein,” says Hatfield. “So I toast them in the oven to dry them out and intensify the flavor, then incorporate them into my housemade granola as well as chocolate chip cookies and muffins.”