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No Waste April

No Waste April

NO WASTE APRIL

AMERICANS WASTE NEARLY 40% OF ALL FOOD PRODUCED IN THE COUNTRY USDA.GOV
 

IN HONOR OF EARTH DAY & THE HEALTH OF OUR ENVIRONMENT, DINEAMIC CHEF’S ARE RAISING AWARENESS TO COMBAT FOOD WASTE

 
PRIME BONE-IN RIBEYE
creekstone farms all-natural, achiote butter, garlic confit, salsa picante, vidalia onion relish
 
#WASTENOT • GIVE LEFTOVERS A NEW LIFE:
In addition to Chef Katsuji Tanabe’s recipe for making morning-after chilaquiles using leftover chips & salsa, when you dine-in, Barrio will package-up leftover ribeye slices, fresh tortillas, salsa, and onion relish to create next-day tacos at home.