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'Saucy by Nature' Eatery Offers Menu Made Using Surplus Catering Fare

 Saucy by Nature's specialties include prosciutto-wrapped dates, bacon skewers and mini pot pies (pictured).
Saucy by Nature's specialties include prosciutto-wrapped dates, bacon skewers and mini pot pies (pictured).
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Saucy by Nature

CLINTON HILL — You down with OPP — other people's pasta?

A farm-to-table caterer and eco-friendly chef is opening up a new Fulton Street eatery dubbed Saucy by Nature that will base its menu off of surplus ingredients left over from his catered events.

Przemek Adolf, who plans to open the storefront at 884 Fulton St. next month, was tired of seeing unused ingredients he purchased in bulk from farmers and special organic distributors for his catering jobs go to waste. 

"I often have a lot of stuff left over," Adolf, 36, told DNAinfo, "Certain things come in certain sizes. I can't just order 12 and half pounds of tomatoes... People wanting custom events — it actually creates a tremendous amount of waste."

So instead of tossing the extra, Adolf decided to take his cooking public — offering a menu that changes daily, depending on what's left over from his catering gigs.

His dining space will be open for lunch and dinner starting on Sept. 1 and will feature a big family-style farm table, he said.

He will supplement the catering extras with other food he will order, he said.

The company got its start at Smorgasburg in 2011, making farm-to-table condiments and eventually quinoa falafel and other street food.

Adolf fell in love with street food, he said, during his travels in Asia and Europe. He was born in Poland and moved to the United States at the age of 7.

Tiny pierogi stuffed with wild mushrooms and topped with creme fraiche often make his menu, as well as internationally-inspired choices like coffee cacao brisket slider and salted caramel pot-de-creme. 

While farm-to-table menus might seem trendy in Brooklyn, Adolf says they're a natural extension of his international style.

"This is how everybody eats in the rest of the world," Adolf said. "This is the normal way to do it."