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. He is now the Director of Culinary Operations at Momofuku, a gastronomic dynasty whose coin of the realm is Heritage pork. The Bo Ssäm at Ssam Bar, especially, is a masterpiece of pork, something like “pig candy,” cured and slow cooked, and dizzying in its deliciousness.
When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new....
We are so honored to be partners in the launch of Casella’s Prosciutto Speciale, a unique and delicious addition to the American food scene. Our heritage breed prosciutto is something special, or as The New York Times says “outstanding” — each one celebrates true American flavor. Casella’s follows a time-honored Italian recipe — happy, healthy […] The post Casella’s Prosciutto Speciale! appeared first on HERITAGE FOODS USA.
When the Heritage party arrived in Princeton, the rain had finally stopped and blue skies ruled the day. All that was missing was a ham sandwich.... The post Heritage Magical Meat Tour Heads South: In Search of the Great Country Hams Part 4 appeared first on HERITAGE FOODS USA.
Newsom’s Old Mill Store was opened in 1917, and although it burned down and was rebuilt next door to the original locale, it doesn’t feel like much has changed. The poplar floor creeks like an ancient symphony, even the door whistles like a bluegrass concerto when it swings shut. Outside on the sidewalk, there are a dozen varieties of tomato plants for sale, and pretty much everything you might want for your garden. Inside, are every manner of beans and corn, and jars of country condiments, from Hot Chow Chow to Appalachian Piccallili.
wasn’t going to be easy to make a living curing hams.... so I wrote to everyone I could think of, anyone who could help, university professors, cooks, I wanted to hear everyone’s ideas, and I studied everything I could, but I could never improve on the recipe from the old smoke house behind the house I was born in — people really seemed to like it. At the beginning I was thinking about curing quickly, maybe one hour for a twelve-lb. ham – I thought if I was going to make it in this business I had to work very fast and quick-cure, which is what the business was. But my daddy told me ‘If you play the other guy’s game, you are always going to lose. Make it the best you can. Quality is what is going to sustain you.
It was teeming rain on the way from Nashville to Madisonville, Tennessee, the kind of rain that obscures the green, Smoky Mountains of Tennessee behind sheets of steam and fog and sounds like war drums on the roof of a rented car. It didn’t take much imagination to think we were driving through Skull Island, home of King Kong, or had somehow made a detour into the Heart of Darkness, a scene from Apocalypse Now. The truth, however, was far more comforting: We were on a mission to see a King and Queen of country ham, Al Benton and Nancy Newsom.
Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game? Check out our burger tips below for guaranteed juicy patties every time.
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