Chef Spotlight: Max Ng, Robert Viera, Daniel Sharp, Trigg Brown, Adam Demaris and Jon Tilles

Chef Spotlight: Max Ng, Robert Viera, Daniel Sharp, Trigg Brown, Adam Demaris and Jon Tilles

Chef Spotlight:
Max Ng, Robert Viera, Daniel Sharp, Trigg Brown, Adam Demaris and Jon Tilles.

Favorite Heritage Cuts: Pork belly, Boston butt, trim, ground pork, St. Louis ribs!

This past weekend our head Berkshire farmer David Newman visited Momofuku Ssam Bar, Empellon al Pastor, The Meatball Shop, WinSon Brooklyn, Fette Sau BBQ, and Pasquale Jones. Pork Bun, Taco al Pastor, Meatball Sub, BBQ Pork Ribs, and more! What do all these street foods from different cuisines have in common? They all use the best Heritage breed Berkshire pork from Newman Farm, pasture raised by David and his family.

 David Newman and his wife with the Ssam Bar team 

David and Kristen Newman with Josh Stromm (L) and Chef Mark Ordaz (R) of Momofuku Ssam Bar

David Newman and chef from Fette Sau

Chef Adam Demaris of Fette Sau with David Newman

David Newman enjoys a rib at Ssam Bar

David Newman enjoying Heritage Berkshire St. Louis ribs at Ssam Bar

Ribs at Ssam Bar

Heritage Berkshire St. Louis Ribs at Ssam Bar

Charcuterie Board at Ssam Bar

Country Ham Board at Ssam Bar featuring Benton's, Broadbent's, and Edward's Heritage Hams

Pork Buns at Ssam Bar

Heritage Berkshire Pork Buns at Ssam Bar

Pork and Rice at Empellon

Heritage Berkshire Pork Fried Rice at Empellon al Pastor

Tacos al Pastor at Empellon

Tacos al Pastor at Empellon al Pastor made with Heritage Berkshire pork shoulder

BBQ at Fette Sau

Berkshire BBQ at Fette Sau

Patrick Martins, Cesare Casella, and David Newman

Patrick Martins, Cesare Casella and David Newman at Fette Sau

 


←  Back to Heritage Foods Blog: Pro Tips, Updates, and More!

Comments

Leave a comment

Please note, comments must be approved before they are published