UPSIDE Foods announces its whole-cut, cell-cultivated chicken is launching at Chef Dominique Crenn’s acclaimed Bar Crenn restaurant on July 1st – in what UPSIDE believes is the first-ever consumer sale of cultivated meat in the US. The first customers will be several winners selected from a social media contest held by UPSIDE.
“The chicken was juicy, delicious and better than any supermarket chicken breast I had eaten”
The event follows a historic month for UPSIDE, which recently gained regulatory approval from the US Department of Agriculture (USDA) to sell its cell-cultivated chicken to chefs, restaurants, and consumers. UPSIDE’s chicken is also the first meat product Chef Crenn will offer on her menu since 2018 – when the Crenn Dining Group stopped serving conventional meat out of concern for its environmental impact.
The July 1st event will feature UPSIDE’s cultivated chicken fried in a tempura batter accompanied by burnt chili aioli. The dish will be served in a black ceramic vessel and garnished with edible flowers and greens from Chef Crenn’s Bleu Belle Farm.
“It was important to be able to showcase the chicken, and to recognize that this is a whole-cut piece of chicken,” Amy Chen, UPSIDE Food’s chief operating officer, told Food & Wine Magazine. “So that is featured prominently in the recipe, and at the same time, it’s surrounded by different ingredients from her farm. [The recipe] really fit into that broader story about sustainability and artisanship and stewardship. Everything about it is just exquisite.”
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