Chefs David Chang, Charlie McKenna, Tom Colicchio, Evan Funke for the initial Meati Culinary Collective, which will expand
Meati Foods unveiled a new partnership with celebrity chefs, including David Chang of Momofuku. The meat-analogue producer has also joined forces with Charlie McKenna, World BBQ champion, and chef and owner of Lillie’s Q in Chicago. Tom Colicchio and Evan Funke have joined the Meati Culinary Collective, also.
The experience of the Meati’s non-animal, protein-based foods, together with the chefs, hit Los Angeles and New York City. David Chang created the menu items using the mushroom-root product. Momofuku Noodle Bar, Majordomo and Momofuku Ssäm Bar will be hosts to these culinary events:
- Through May 23, guests will have the option of Meati Crispy Cutlet Buns at Momofuku Noodle Bar, 171 1st Avenue, New York
- Meati Carne Asada Lan Larb Salad landed on the menu through May 23 at Majordomo, 1725 Naud Streetm Los Angeles
- From February 27 to May 23, Gochujang Double Fried Meati Nuggets with Garlic Sesame can be sampled at Momofuku Ssäm Bar, 89 South Street Pier 17, New York
“I’ve been closely following plant-based innovations for years,” said David Chang, chef and founder of Momofuku and Majordomo Media. “I can say without hesitation that the food Meati delivers is unmatched in terms of its clean label, nutrition, texture and taste. I’m thrilled to be part of the team and mission and want to bring the power of Meati to life.”
Meati expects to expand the number of top chefs and culinary leaders that are part of the collective. In March, Chicago will see Meati on the menu at Charlie McKenna’s Lillie’s Q. For the renowned restaurant, it will be the first-ever animal-free protein offering.
As part of the initiative of the Collective, Meati will also expand existing partnerships with Tom Colicchio, chef and owner of Crafted Hospitality, and chef Evan Funke of Felix and Mother Wolf in Los Angeles. The company will reveal the upcoming menu items with these chefs throughout the year, it said.
Tyler Huggins, chief executive and co-founder of Meati, commented, “The confidence we’ve received from recognized chefs who are part of Meati’s Culinary Collective speaks to the unmatched, differentiated product that Meati has to offer. Having the support of these acclaimed chefs is one thing, but seeing their passionate Meati creations coming out of their world-class restaurants is especially meaningful as we start this massive year of Meati expansion, introducing our cuts to new people and palates throughout the country.”
The launch of the sampling events and the Meati Culinary Collective follows the producer’s introduction of its Mega Ranch facility. The complex will produce more product than the largest US individual animal-based ranches, according to Meati.
Through its omnichannel strategy, Meati expects additional national and local retail and food service partnerships. Executives plan to reach 7,000 distribution points by late 2023.
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