Join Chef Mike LaScola, from the Proprietors bar & table, who offers a Root to Stem demonstration. As we learn to eat more sustainably, Mike will show us how to use 100% of a product. The kitchen ethos at his first restaurant, American Seasons, and now at the Proprietors bar & table, have set the standard for Nose to Tail cooking on Nantucket. Now join him as he shows us how to use fruits and vegetable skins, tops, pulp, juice, stems and roots in delicious preparations. He will explain how every day waste can be utilized in a healthy creative way. Farmers work hard so we should get the most out of their harvest. Chef Mike will teach us what most people think is garbage can be utilized in today’s world when food is more scarce and more expensive. Samples will be provided!