Source: Redmond Fine Foods - Chef Roberto Rapisardi
With three mains, top billing went to a tantalising Smoked Salsiccia, accompanied by a delightful fusion of mustard, maple, and mint sauce leaving guests in awe of its taste and texture.
Source: Redmond Fine Foods-Smoked Salsiccia
Chef Rapisardi's creativity was further showcased in the traditional GF Paccheri pasta, which featured a savoury New Meat Lamb Ragù. The combination of authentic flavours demonstrated the limitless possibilities of New-Meat*.
Source: Redmond Fine Foods - GF Paccheri pasta
Perhaps the pièce de résistance though was the sous vide Redefine Flank, exquisitely paired with homemade chimichurri and grilled vegetables. The chef's HBE oven played a pivotal role in achieving perfection, retaining the succulence and flavours of the New-Meat* cut.
Source:Redmond Fine Foods -Redefine Flank
Chef Rapisardi's passion shon through the culinary artistry with the S-Factor - sustainability resonating with diners, every plate returned empty.
Redefine Meat's proprietory bioprinting process harnesses various sources of plant-based proteins, creating a complete protein profile replicating taste and texture of traditional meat.
The integration of New-Meat* into Chef Roberto Rapisardi's menu exemplifies the paradigm shift occurring in the culinary world. Getting Chef 'buy in' is seen as a critical element supporting consumer uptake.
The success of the launch event at Hellfire marks a turning point in the Irish culinary landscape led by wholesaler, Redmond Fine Foods redefining gastronomy and embracing a new era of sustainable, plant-based meat cuts.
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