The farm-to-table focused restaurant will be hosting their third ugly duckling dinner on February 10 from 6:30 until 8:30 p.m.

Chef and owner David Gunawan and head chef Jack Chen of Royal Dinette (905 Dunsmuir Street) will continue their dinner series that revolves around the concept of “trash cooking.”

The dinner will transform food scraps like juice pulp, roots and stems, coffee grounds and pork skin into a meal that will educate guests about food-waste awareness and sustainability issues.

“The purpose of these dinners is to demonstrate just how easily these often-overlooked ‘ugly ducklings’ can be turned into swans,” said head chef Chen in a press statement.

The unveiled menu includes snacks such as winter vegetable nuka, and juice pulp croquette with whey and spices.

Featured entrée dishes include duck tongue with sea cucumber, shaved roots, and scallop skirt dashi, and pasta trim “risotto” with confit chicken heart and gizzard, and quince peel kosho.

Tickets ($79/person) for the six-course menu with beverage pairings can be purchased online.