Mycelium innovator The Better Meat Co. reveals it recently hosted “Night Under the Fermenters” – a special dinner to showcase the versatility of its Rhiza mycoprotein ingredient. Featuring 10 different courses, the fine dining experience offered guests a “taste of the future” with mycoprotein-based bacon, chicken, turkey, foie gras, caviar and even baked desserts.
“This is a whole food, high-protein ingredient that can make magic in both animal-free meat applications as well as meat hybrids”
Taking place March 14 at Better Meat’s fermentation headquarters in West Sacramento, CA, the exclusive dinner featured notable guests, including Elysabeth Alonso from Plant-Based Business Hour, and Didier Toubia CEO of Aleph Farms. Guests, who reportedly paid $300 each, dined while immersed in the presence of Better Meat’s mycelia fermenters, an active 3D printer and microscopic mycelium artwork.
The menu was curated by BMC research chef Jared Goldstein and prepared with Chef Dara Yu (winner of Food Network’s “Master Chef”), Chef Franco Fugel (Team USA representative for the Bocuse d’Or), and Chef Marco Maletis (of Thomas Keller Restaurant Group).
You can also order from the following menu items:
- Fermentia Salad –…
