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 […]
The post Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern appeared first on HERITAGE FOODS USA.
It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
The post Braised Pork Shanks for Family Meal at Untitled in NYC appeared first on HERITAGE FOODS USA.
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!
The post In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco appeared first on HERITAGE FOODS USA.