Eats & Beats: Scraps No More! 17th Ave. restaurant on Eats & Beats fights food waste with great taste

Don’t let the name of the restaurant fool you. Sullivan Scrap Kitchen serves fresh lunch and dinner fare with a focus on sustainability. Yes, they spend considerable time on solving the food waste problem in their food sourcing (think LOCAL), food preparation (if it’s edible and tasty, it will likely end up on the plate), and food preservation (canning, dehydrating, fermenting, salting). Their slogan: “No Scraps Left Behind.”

Chef Terence Rogers and general manager Holly Adinoff told KUVO’s Morning Set the ethic extends to the way they sustain their staff in an industry known for brutal conditions and high turnover. In the conversation below, they also discuss the way they’ve sustained their marriage, catering, and 17th Avenue restaurant through the pandemic and into 2024.

We sampled the sourdough pancakes with toasted Swiss meringue and miso caramel drizzle (fluffy!) and Palisade peach caprese with goat cheese mousse from Del Norte, Colo. on house-made focaccia bread. (Listen closely for the secret to their tomato jam.)

Sullivan Scrap Kitchen, 1740 E. 17th Ave., Denver, 80218, 720-242-6292

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