Heritage Foods Blog: Pro Tips, Updates, and More!

Favorite Cuts: Country Ribs, Bone-in Pork Loin, Pork BellyEvan Tessler is a longtime friend of Heritage Foods and a Sous Chef at Manhatta, the newest addition to Danny Meyer's Union Square Hospitality Group (USHG) perched sixty stories above Lower Manhattan at 28 Liberty Street. Also an alum of USHG's Untitled at The Whitney and Gramercy Tavern, last week we attended Evan's "Tavern Takeover" in celebration of Gramercy Tavern's 25th anniversary. Evan's one-night-only menu featured the Heritag...

Favorite Heritage Cuts: St. Louis ribs, pork cheeks, Frank Reese turkeys and chickens TJ Steele is the chef/owner of Claro in Gowanus, Brooklyn. He has been a supporter of Heritage Foods and our family of farms since his early days at Danny Meyer's legendary Union Square Café. In 2017 he launched his first solo project, Claro, a Oaxacan influenced restaurant where he blends his love for Mexican gastronomy with his passion for seasonal, farm-to-table cooking and offers a rotating menu of herit...

Spotlight On: The Meatball Shop in Westport, CT  Favorite Heritage Cut: Ground Pork!  We're beyond thrilled to announce that our friends Daniel Holzman and Daniel Sharp of The Meatball Shop are rolling out another shop TONIGHT in Westport, Connecticut. Team Heritage got a sneak peak of the new location on Sunday and it is spectacular! It’s bright and airy with outdoor seating, big tables for groups, a view of the river and did we mention the Lobster Balls?! You can fi...

Photo Credit: Diane S. Kang Yong Shin, Sous Chef and Partner, Insa Brooklyn Favorite Heritage Cuts: Bone-in Skin-On Belly, Pork Jowl, Whole Animal Butchery   Born in Korea and raised in Dubai, U.A.E., Yong grew up in a family of foodies with an excellent cook for a mother. Art school brought him to NYC, but soon after he stumbled into Chef Sohui Kim’s kitchen at The Good Fork where he learned about professional cooking while also attending the French Culinary Institute. Yong went on t...

We had so much fun honoring Nancy Newsom, “The Ham Lady” in New York last week! An extra special thank you to our friends George Weld and Evan Hanczor at Egg Restaurant in Williamsburg, Brooklyn, and all the chefs who created delicious, thoughtful dishes inspired by Nancy’s Free Range 18-Month Aged Heritage Ham. Chefs Matt Rudofker, Katrina Zito, Yong Shin, Jonathan Hittinger and Katy McNulty, you really wowed us! Want to see more Nancy? Visit our blog and catch Nancy on HRN’s The Main Cours...

Al di Meglio, Chef and Owner, Barano Favorite Heritage Cuts: Spare Ribs, Bone-in Boston Butt, TenderloinChef Al di Meglio is the Chef and Owner of Barano, a wood fired seasonal Italian restaurant in South Williamsburg, Brooklyn featuring house-made pastas, wood-fired pizzas, Casella's Prosciutto and more! An alum of Le Cirque, Osteria del Circo & Rubirosa, Al combines his Italian-American Staten Island upbringing with the tastes of Barano D’Ischia, the township in southern Italy where Al...

Chef Spotlight: Antonio Fiasche, Tempesta Artisans and Tempesta Market Favorite Heritage Cuts: Pork Jowls, Boneless Fresh HamsHeritage Products Crafted by Tony: BBQ Pork Chop, Korean BBQ Wagyu Short Ribs, and many more! Team Heritage is just back from Chi-Town where we visited with 5th generation Calabrian curemaster, Antonio Fiasche. Antonio grew up in the hospitality industry helping his parents run Ristorante Agostino since he was a boy. What started as curing experiments in the attic of...

Chef Spotlight:  Reinaldo Alfonso, Fette Sau Philadelphia Ed Crochet + Justine MacNeil, Fiore Fine Foods   Favorite Heritage Cuts: St. Louis Ribs, Skinless Bellies, Bone-in Boston Butts, Bone-in Loin Rack!   Last Wednesday Team Heritage jumped in the car for a day trip to visit Newman Farm pork devotee, Chef Reinaldo Alfonso of Fette Sau Philadelphia. Just 90 miles and 90 minutes later, they had breakfast (and lunch!) with chef friends Ed Crochet & Justine MacNeil of Fiore Fine Foods i...

Zene Flinn, Executive ChefFavorite Heritage Cuts: Bone-in Loin Rack, Country Rib Chops, Edwards' Surryano and Benton's Bacon.Zene Flinn, Executive Chef of Park Avenue Spring (Summer, Autumn, Winter) has been supporting heritage breeds in his seasonal kitchen for nearly 10 years, which is the equivalent of 40 when you consider that his menu changes quarterly. Thank goodness for us that pigs give birth all year round and pork can be part of his menu through all the seasons. We invite you ...

Jimmy Tu, Chef/Co-Owner of Bunker  Favorite Heritage Cuts: Pork Belly, Porterhouse Pork Chops, Maple Sugar Cured Ham, Signature Bacon, St. Louis Ribs — and all our goat and lamb!  Jimmy Tu was one of the very earliest supporters of Heritage Foods when he owned legendary Tigerland restaurant in New York’s East Village. His current restaurant, Bunker, is one of the premiere Vietnamese restaurants in the country thanks to his amazing skills in the kitchen, blending flavors in both classic and in...

Liz McConnell, Purchasing Manager for Union Square Cafe Favorite Heritage Cuts: Signature Bacon, Bone-in Pork Loin, Boston Butt  Liz McConnell is the Purchasing Manager for Union Square Cafe, the first (and the namesake) restaurant in Danny Meyer’s famed Union Square Hospitality Group. Liz is the eyes and ears for USC at the famed Union Square Greenmarket and has developed relationships with a network of farmers behind the most beautiful tomatoes from Eckerton Hill Farm and Norwich Meadows, w...

Chef Spotlight: Michael Rubinstein, Chef de Cuisine, Momofuku Las Vegas Favorite Heritage Cuts: Tomahawk Chop & Bone-in Boston Butt Chef Michael Rubinstein, better known as “Ruby,” is a born and raised native Las Vegan. He joined David Chang’s first West Coast team at Momofuku Las Vegas in The Cosmopolitan just after opening in 2017 and now helms the kitchen as Chef de Cuisine. Though best known for their signature large format Bo Ssäm — a slow-roasted heritage pork shoulder — we love Ru...