Watch Scraps

Add to Watchlist

FYI is partnering with Sur La Table to produce the new culinary series Scraps, where national Sur La Table Chef Joel Gamoran travels across the U.S. creating incredible feasts in unexpected places, using the most out-of-the-box ingredients Scraps is a Food, Reality, Travel series that is currently running and has 2 seasons (21 episodes). The series first aired on May 21, 2017.

Scraps is available for streaming on the FYI website, both individual episodes and full seasons. You can also watch Scraps on demand at FYI Amazon, Vudu, Google Play, iTunes, FYI online.

Sunday 10:30 PM et/pt on FYI
2 Seasons, 21 Episodes
May 21, 2017
Food, Reality, Travel
Watch Episodes

Scraps Full Episode Guide

  • Joel breezes his way toward the rolling farmland and quaint shores of Lake Champlain in Vermont, reuniting with his culinary mentor, Sally Hiebert. The food waste champion and season one co-host has returned with even more scrappy tips and tricks up her sleeve.

  • Joel turns up in Beantown

  • « Previous Ep. Next Ep. »Joel lands on the gorgeous Atlantic coastline in Connecticut to meet up with Jacques P pin, one of the world's most celebrated chefs. Jacques has spent decades educating home cooks about proper technique, while his recipes have inspired chefs around the world. Now he's on his latest mission: Cuisine Economique, or how home cooking with quality ingredients doesn't have to break the bank! The secret: you just need to get a little scrappy.

  • Joel gallops into the Derby City

  • Joel strums his way into to Music City U.S.A

  • Joel motors into Motown, Detroit, Michigan, and joins forces with celebrity chef Max Hardy to come up with a dinner using ingredients most home cooks toss in the waste bin. Included: milking goats; learning how agriculture centers are re-growing communities and creating local sustainable food systems. Joel and Max flip the iconic Detroit style pizza on its head, creating a retooled version of the city's most beloved food.

  • Thanksgiving is the most American holiday. It doesn't matter where you came from or what you believe, it's about gathering with family and friends to show thanks and share some amazing food.

  • Joel is back in the Bay Area where he honed his culinary chops and learned to respect ingredients as a rookie chef, teaming up with Bon Appetit senior editor, Andy Baraghani.

  • 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.

  • Joel Gamoran visits the postcard perfect Pacific Coast to team up with fellow food waste warrior, Brooke Williamson, the queen of beachside gourmet cuisine.

  • Chef Joel Gamoran arrives in Big Sky country to team up with food waste champion, Eduardo Garcia, known as the "Bionic Chef." Their ambitious menu is filled with bizarre beef offcuts and fried fish bones.

  • Chef Joel Gamoran heads back to where he was born and raised, Seattle, Washington, to meet up with local chef and Supper Corps creator Ryan Ross.

  • Chef Joel Gamoran heads to Portland, Oregon and partners up with local author and salt master, Mark Bitterman. They travel to a nearby farm to source fresh vegetables, and cook up a delectable and inventive feast using a variety of scraps such as an entire leek, mushroom stems, spent coffee, and rejected pears.

  • Chef Joel Gamoran travels across the country to Sonoma, California to team up with old friend and long-time scraps advocate, Sally Hiebert.

  • Joel visits New Mexico and prepares bloe corn tortilla by using stale tortillas; rejected chiles; zucchini blossoms; and overripe avocados.

  • Joel heads to Denver and goes to see a local butcher to fix a meal with the scrappiest cut of meat as well beef cheeks; cucumber seeds; stale rice; and ginger peels.

  • Joel works in his hometown of Brooklyn and joins a falafel expert to fix an Israeli inspired dinner using cocoa husks; whey; cauliflower; and herb stems.

  • Joel travels to Atlanta to partner a local restaurateur and uses turnips; herb stems; country ham ends; and bruised strawberries to put together a dinner meal.

  • Joel heads to Hudson Valley, N.Y. to attempt bread making while using stale bread, bruised apples and carrot tops.

  • Chef Joel Gamoran heads to Asheville, North Carolina, where he visits local celebrity chef Katie Button to put together an outdoor dinner feast, using out-of-the-box local ingredients consisting of "scraps."

  • Chef Joel Gamoran is joined by local chef and restaurateur Brooks Reitz in Charleston, South Carolina as they craft together a dinner menu using out of the box ingredients and food scraps. The pair go oystering and prepare a delicious meal using shrimp shells, broccoli stems and canned pickle juice that is sure to wow their dinner party guests.