Marissa Guggiana presents "Off the Menu" at Diesel Bookstore

Off the Menu chronicles months on the road interviewing, travelling, photographing, and sharing staff (or family) meals at more than fifty of America’s top sustainable restaurants from coast to coast. For every lunch or dinner service, there is a staff meal. In Off the Menu, the best chefs in the best restaurants take their limitations — affordability, ingredients, and time — and create meals worthy of their compatriots. Ranging from small plates to multi-course extravaganzas, the concept is simple: a well-fed staff is a happy one.