Tag: chef


Paul Wetzel, Sous Chef and Visionary Charcutier of Gramercy Tavern

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 me – so when I take time off, I plan trips to go to Italy to see salumi being made, or I visit butcher shops and processing plants… I grew up on a farm in North Ohio, and that was the foundation for what I’m doing now… it’s great not to just come from just the chef aspect, — a lot of chefs don’t understand what its like to be on the farm 365 days a year, getting up at 5 am, everyday, what it takes to raise an animal… , you can’t just say, Oh I want the fat this way, when you don’t really see how it happens.”

There is a charcuterie renaissance happening in America, and Paul is at its very foundation. Like his mentor, Swiss-born charcutier Francois Vecchio, Paul takes a “holistic approach” to his art — his respect for the animal goes back to the farm. “In just the past 6 or 7 years there’s been a shift in whole-animal butchers shops and artisanal charcuterie. There are more small producers doing fine product and it puts pressure on big scale producers who are basically cut off from the earth. This is where a lot of our problems have come from. They don’t understand that animals need to be grazing and healthy.

“And we try to buy nose to tail for a lot of reasons —we try to use as much of the animal as possible , from confit to sausages to curing meats, maximizing utilization. It’s less money than buying parts, of course, and it drives menu development — If you are just buying bellies and chops, you’re more likely to stay in a rut.”

Matthew Rudofker

Matt Rudofker – Director of Culinary Operations at Momofuku

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.

On the Road with Cesare Casella —  #ProsciuttiForTutti Tour Goes to LaLaLand!!!

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, and (unlike American-style hams) never smoked. Casella’s hams are always cured on the bone for extra flavor.

So what do we do when a product is this good? We share it!

We visited our Los Angeles distributor Premier Meats where Patrick wowed the sales reps with Tales of Carnivorous Adventurous and rare-breed preservation (“you have to eat them to save them”) and we hosted a rare breed tasting of porterhouse pork chops, country ribs, and of course Cesare’s finest prosciutti and salami. Special shout outs to Harry, Udi, Omer, Martha and Stacey at Premier, truly an A-Team! Thanks guys!

We spent three days eating, visiting, tasting, and making friends.

Our first night kicked off with a special event at chi Spacca, Nancy Silverton’s meat mecca of the Mozza group — a celebration of all things Heritage Foods. Cesare sliced his prosciutto and cooked an entire course of braised ribs, and superstar Chef Ryan Denicola blew our minds with his presentations of our Silver Fox rabbit and Tunis and Dorset Horn lamb.

We met with old friends and new friends — Neal Fraser at Redbird, Mary Sue Milliken at Border Grill; the amazing Akasha Richmond at AR Cucina; Jon and Vinny of Animal; Chef Steve Samson of Sotto and the forthcoming RossoBlu. We had breakfast at Sqirl with Chef Jessica and Javier; snacks with Chef Javier at Lucques and later cured meats with Alex at Gwen’s gorgeous butcher shop. We can’t forget the famous Papi Chulo (Roy Choi) and Chef Diego at Commissary at The Line Hotel and then somehow we made it to Gjusta for pizza before dinner in Santa Monica at Cassia. And along the way we snuck in drive-bys at Here’s Looking at You, where Red Wattle bellies rule the roost, and the Tasting Kitchen, whose pork rillettes was one of the most memorable flavors of an astonishing, decadent trip.
Did you miss us in LA? Want to taste Cesare’s prosciutto for yourself? We are going to be in Las Vegas in April!

Come eat with us on Saturday, April 1st when Carnevino hosts its first guest chef dinner with Cesare Casella. A one-night only twist on signature dishes featuring three Heritage breeds of pig. Tickets are available at https://cesarecasella.splashthat.com/.

 

In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco

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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