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Tama Matsuoka Wong

Mads Refslund was born in Denmark, attended culinary school, and is one of the founders of Noma, which has repeatedly been named the greatest restaurant in the world. Mads left to run his own Michelin-starred restaurant in Denmark, MR, then moved to New York City where he created the menu at ACME NYC. The New York Times awarded it two stars for successfully integrating Nordic philosophy with North American seasonal ingredients. He is opening a new seasonal restaurant in New York.

Tama Matsuoka Wong is a renowned forager for chefs such as Daniel Boulud, Marc Forgione, Claus Meyer, and others. She is also author of Foraged Flavor. Her website is MeadowsandMore.com.


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Scraps, Wilt & Weeds

Scraps, Wilt & Weeds

by Tama Matsuoka Wong

SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home ...

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