If you\u2019ve ever wished your favorite New York chefs would just show up in L.A. for dinner, April might be your month.<\/p>\n
A new three-night pop-up series is bringing a roster of NYC heavy-hitters to Los Angeles kitchens, matching them with some of the city\u2019s most interesting local chefs for one-off collaboration dinners built around the idea of wasting less to cook better. The \u201cMake Food Not Waste\u201d dinner series<\/a>, organized by Mill, the food-recycling brand, will take over Little City Farm<\/a>, a tucked-away organic farm and event space in the middle of the city, over three weeknights in April.<\/p>\n The series is designed to coincide with Earth Month, with a focus on low-waste cooking and creative reuse of ingredients that might otherwise get tossed. Each night pairs a New York chef with an L.A. counterpart for a one-off collaboration: on April 14, Telly Justice of HAGS<\/a> teams up with Heather Sperling of Botanica<\/a> for a vegetable-forward menu rooted in both chefs\u2019 produce-driven cooking styles; on April 22 (Earth Day), Mike Fadem of Ops<\/a> joins forces with Aaron Lindell of Quarter Sheets<\/a> for a no-waste pizza night (arguably the most delicious way to rethink scraps); and on April 23, Jeremiah Stone and Fabi\u00e1n von Hauske Valtierra of Wildair<\/a> will collaborate with F\u00e1tima Ju\u00e1rez of Komal<\/a> on a menu shaped by shared Mexican heritage.<\/p>\n Dinners will be served family-style at communal tables under the trees at Little City Farm, a 7,500-square-foot urban homestead with orchards, row crops and an idyllic, almost secret-garden feel. Don\u2019t think this is a formal tasting menu, though\u2014diners can expect chefs mingling, while courses roll out in waves. There\u2019s also a bigger-picture angle: 100% of proceeds will go to LA Compost, which supports community composting efforts across the region.<\/p>\n If the concept sounds familiar, it\u2019s because Mill has already tested it in New York with its Make Food Not Waste Restaurant Week<\/a> last fall, which turned scraps into the star ingredient across dozens of restaurants. This L.A. edition will be smaller, more intimate\u2014and arguably harder to get into.<\/p>\n