After years of waiting, the first American consumers were able to order and bite into cell-cultivated meat over Fourth of July weekend at Bar Crenn in San Francisco. Upside Foods — one of the first companies to receive FDA and USDA approval for its lab-created chicken product — partnered with world-renowned chef, Dominique Crenn to introduce cultivated chicken to the menu for the first time on July 1.
“The landmark sale of Upside’s cultivated chicken at Bar Crenn officially marks cultivated meat's debut into the U.S. market," Dr. Uma Valeti, CEO and founder of Upside Foods said in a statement. "It represents a giant leap towards a world where people no longer have to choose between the foods they love and a thriving planet. I can't wait for more people to get their first bite – it's a magical moment that inspires an exciting world of new possibilities."
The lucky diners — which were chosen via a social media contest — were treated to a creative chicken dish fried in a Recado Negro (Yucatan spice mixture)-infused tempura batter and accompanied by a burnt chili aioli with edible flowers and greens as garnish sourced from Chef Crenn’s own Bleu Belle Farm. The dish itself was served in a handmade black eating vessel decorated with nods to Mexican culture and Crenn’s logo.
This is actually the first time since 2018 that Chef Crenn has served meat at any of her restaurants, an initial decision that was motivated by her concern about the effect meat production has on the environment. This has become a trend in the fine-dining world, with other popular high-end chefs and restaurants committing to a plant-based menu as well, including Eleven Madison Park.
"It's truly an honor to serve Upside's cultivated chicken at Bar Crenn and introduce cultivated meat to the US," Crenn said in a statement. "It's the first time meat has made it back on my menu since 2018 because Upside Chicken is the first meat that I feel good about serving. From its exquisite flavor and texture to its aroma and the way it cooks, Upside Chicken is simply delicious and it represents a significant step towards a more sustainable and compassionate food system."
Crenn is not the only famous chef introducing cell-cultivated meat to their menus; as previously announced, Jose Andres is partnering with Good Meat to serve the company’s cell-cultivated poultry at one of his restaurants in Washington, D.C. On July 5, Andres served the cell-cultivated chicken for the first time at China Chilcano in Washington, D.C. in the form of "Anticuchos de Pollo" (cultivated chicken marinated with anticucho sauce, native potatoes, and ají Amarillo chimichurri). The dish will be added to the menu and served weekly in limited quantities, by reservation only, later this summer.
Contact Joanna Fantozzi at [email protected]
