Paul Wetzel, visionary charcutier of Gramercy Tavern — Danny Meyer’s pioneering, Michelin-starred seasonal restaurant in Manhattan — is like a troubadour of cured meat, traveling from town to town to share the ancient art, listening and learning as he goes. “I’ve gotten to the point at Gramercy that I have a strong team that supports […]
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Matthew Rudofker joined Momofuku Ssäm Bar as a Sous Chef in 2010 and soon rose to Executive Chef. In 2015 he was also named Executive Chef of Momofuku Má Pêche. Matthew has received a variety of recognition from the hospitality community included in Forbes’ 30 Under 30, Zagat 30 under 30, Eater Young Guns, and James Beard Nominated Rising Star Chef.
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Following our perfectly insane foray into San Francisco armed with Cesare Casella’s new line of amazing prosciutti, we returned to the left coast to introduce these Italian-style cured hams to Los Angeles’ best chefs and culinary luminati. These are truly the very best heritage hams, prepared naturally in a traditional style – cured in only salt, […]
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Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!
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