Joel arrives in the Second City–Chicago, Illinois–and meets up with Michelin-rated chef, Beverly Kim, to create a dinner menu featuring ingredients that usually wind up in the trash. Our chefs’ mission to find scraps sends them all over town, from a steak processing facility to a northside Polish deli. Joel and Beverly then give a scrappy makeover to classic recipes that have been featured in restaurants across the country for more than hundred years. Their goal: convince heritage brand business leaders–firm devotees of tradition–to forever change the way they look at food waste.