A few weeks ago, 20 diners were treated to a family-style meal at Juliet, one of the country’s hottest new restaurants. On the menu at the small Somerville, Mass., eatery were 10 beautifully crafted dishes — with a twist. Nearly all of the ingredients were foods that would have probably gone to waste if not for the care and skillful attention of the owners, chef Josh Lewin and Katrina Jazayeri.
The Sacramento Kings’ new Golden 1 Center has just set the bar very high for sustainability in sports. One aspect of its many environmental features and programs is Chef Michael Tuohy’s mission to source 90 percent of the arena’s food from within 150 miles.