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Little Egg is a community restaurant that aims to contribute meaningfully to the world through food and gathering. They bring people together to share transformative meals and to seed a more sustainable food system. Chef/owner Evan Hanczor was the longtime chef and a partner at Egg in Williamsburg and is now the Chef at Little Egg, a new way to share our love of good food in the morning in a little bit smaller space…a poetic full-circle back to Egg’s early days.
We were so happy to have chef Jonah Miller of Huertas visit us in our studios. He filmed a short video on Spanish olive oil and he also prepared a pork belly dish which we are happy to show here so that you can prepare it at home.
We were so happy to get behind the scene access to Maialino, one of New York’s most beloved restaurants which closed temporarily during Covid and reopened in a new location a little under a year ago. Now located next to Marta, Maialino is run by chef Joe Downey-Zayas, a long time member of so many great Union Square Hospitality kitchens. Joe is the Executive Chef of Maialino (vicino) and Marta at The Redbury Hotel. With a deep passion for Roman cuisine and culture, Joe is thrilled to lead the revival of one of New York’s most beloved Italian restaurants. We were so happy to see him and his team in action and to taste one of chef’s most delicious creations.
BBQ does not need to use exclusively the cheapest meat available. As with all cooking styles, heritage breeds make every dish better. Fette Sau was one of the first BBQ joints in the US to feature exclusively heritage breeds on their menu. Before each service, the team at the restaurant would chalk the daily specials on the board with the cut listed first and the breed/farm right after. For nearly 20 years they have featured Berkshire, Red Wattle, Tamworth, and Duroc Boston Butt, Belly, Bacon Ends, and Ribs and have been an anchor to Heritage Foods!
If he lives for bacon and wants to learn more about where his food comes from, this food gift will make him happy on a monthly basis. The pork comes from heritage breeds, those of which can trace their lineage many generations back and are valued for their excellent, nuanced flavors. The farmers who work with heritage breeds pledge to raise them humanely; they are also never given growth hormones or antibiotics. Each box comes with about three pounds of bacon, plus details about the history of both the breed and farm it came from.
Heritage Foods was brought into the Luke's Local family by Chef Nicolette Manescalchi, a longtime chef friend who we had the pleasure of getting to know as she rose from Sous Chef to Executive Chef at San Francisco's A16 Restaurant. Thank you Nicolette!
Our newest oil, Hacienda Queiles, is made from 100% arroniz olives, a local variety from Navarra, Spain rarely seen here as a monocultivar. The olive oil from Hacienda Queiles is certified organic. The taste ripples with ripe fruit and a sweetness and a huge elegant boldness. This is a big and lovely oil. Hacienda Queiles has been making olive oil in Navarra, Spain, in the middle of the Queiles River Valley for 25 years. The Spanish Association of Olive Municipalities (AEMO) awarded Hacienda Queiles The Best Mill Of Spain.
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