PAST & PRESENT CHEFS

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Chefs + Restaurants

MICHAEL POIARKOFF
VINEGAR HILL HOUSE
MICHAEL POIARKOFF

Chef Biography

MICHAEL POIARKOFF

Chef Poiarkoff runs the kitchens at Vinegar Hill House and Hillside. Centered around a wood-burning oven, Michael’s cuisine focuses on whole animal fabrication, charcuterie, smoked meats, and utilization of local product.

Farm Information

OLD SPOT

Originating from England, the Gloucestershire Old Spot is a critically rare breed. Nicknamed “orchard pig”, the Old Spot is white with black spots, has floppy ears and a medium-sized body. Known for its higher fat ratio, the breed remains remarkably hardy with flavorful meat, excellent for aging abilities and a gentle temperament, making it popular with farmers. The meat has a distinctive layer of back fat, which adds to the succulent flavor overall.
JUSTIN SMILLIE
UPLAND
JUSTIN SMILLIE

Chef Biography

JUSTIN SMILLIE

Chef Justin began his career at the age of 17 at Bernards Inn, where he had his first taste of the kitchen life. At Upland, he pays tribute to his culinary mentors and inspirations by offering dishes that showcase his California roots and seasonal, rustic culinary sensibilities. Since opening Upland, they have had critical and popular acclaim from outlets such as The New York Times, The Wall Street Journal, Saveur, GQ, The Washington Post, The New Yorker, and more.

Farm Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
HILLARY STERLING
VIC'S
HILLARY STERLING

Chef Bio

HILLARY STERLING

At Vic’s, chef Hillary Sterling (A Voce, Lupa Osteria Romana, Bolo, Mesa Grill) creates an Italian-Mediterranean menu rooted in seasonality and inspired by traditional Italian cuisine enjoyed during her childhood in Brooklyn.

Farm Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
DANNY MENA
HECHO EN DUMBO
DANNY MENA

Chef Biography

DANNY MENA

Danny Mena has garnered much acclaim for Hecho en Dumbo’s contemporary Mexico City style cuisine. After stints at Blue Hill and The Modern, he and partner Ethan Smith started Hecho as a pop up in Brooklyn in 2007, before opening in Manhattan in 2010.

Farm Information

LARGE BLACK

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
ANGIE MAR
THE BEATRICE INN
ANGIE MAR

Chef Biography

ANGIE MAR

Angie Mar is the Executive Chef at celebrated West Village restaurant, The Beatrice Inn. Angie’s menu draws heavily from the rustic farmers markets of her childhood, with a focus on simplicity and seasonality. Meats accented by hearty fruits and herbs anchor her menu at the Beatrice. Angie is the newly crowned Grand Champion of Food Network’s CHOPPED Grill Masters, Season Two, and hosted her first dinner at The James Beard house in October 2015.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
MR. FRANCIS DERBY
CANNIBAL / RESTO
MR. FRANCIS DERBY

Chef Biography

MR. FRANCIS DERBY

Originally from Long Island Ny, Francis has spent 15 years in NYC kitchens and Spain working with Chefs Paul Liebrant - Atlas & Gilt, Wylie Dufresne - wd~50, Andoni Luis Aduriz - Mugaritz, and Sam Mason - Tailor. He is currently the executive chef of Abbey restaurants focusing on true nose to tail cooking and fresh charcuterie.

TODAY'S FEATURE

CREEKSTONE

The Creekstone Farms legacy began over a decade ago with one simple idea: provide superior beef products to satisfy the most discerning of palates. Upon this vision, we began a beef program based on Black Angus cattle. Why Black Angus beef? Because Black Angus is known as the gold standard for premium beef-consistently tender and delicious.
ERIKA NAKAMURA
THE BUTCHERETTE
ERIKA NAKAMURA
ABE SCHOENER
SCHOLIUM PROJECT
ABE SCHOENER

WINEMAKER BIO

ABE SCHOENER

A note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.
JEFF PISONI
PISONI ESTATE
JEFF PISONI

WINEMAKER BIO

JEFF PISONI

Jeff spent his childhood immersed in his family, the farm and the vineyards. These influences, his father’s winemaking and an early interest in science allowed Jeff to know from very early on that he would pursue a life of making wine. Jeff loves the interwoven art, science and craft aspects of winemaking, and the never-ending learning and appreciation of nature found while working with the vineyards and wine.

THE SPOTLIGHT

PINOT NOIR

The Lucia Pinot Noir is a blend from the three vineyards in the Santa Lucia Highlands farmed by the Pisoni Family: Pisoni, Garys' and Soberanes Vineyards. This wine is a wonderful representation of the Santa Lucia Highlands and these estate vineyards. The goal is to create a "world-class" appellation blend; barrels for this wine are hand selected, just as for the single-vineyard wines.
PAUL DRAPER
RIDGE VINEYARDS
PAUL DRAPER

WINEMAKER BIO

PAUL DRAPER

Paul Draper is the chief winemaker at Ridge Vineyards in California since 1969. Draper has played a significant role in the history of California wine through his pioneering work in popularizing "vineyard-designated" wines as well as instigating the resurgence of old vine Zinfandel. Draper is considered one of the most important figures in the history of Californian Zinfandel, rescuing the grape from obscurity and demonstrating its full potential as a serious wine.

THE SPOTLIGHT

ZINFANDEL

Ripe jammy raspberry fruit with pepper, eucalyptus and sweet toasted oak. Rich brambly fruit on the palate, sensuous texture and a long layered finish.
PAX MAHLE
PAX WINE CELLARS
PAX MAHLE

WINEMAKER BIO

PAX MAHLE

Pax and Pam Mahle moved to wine country in 1997 to pursue careers in wine. After a few years of tasting and sourcing wine from all over California for Dean & Deluca, Pax decided to start his own brand from a vineyard he felt a kismet connection. That vineyard was Alder Springs Vineyard, and after finding an investor to help realize the dream, Pax Wine Cellars was launched in 2000.
RAJAT PARR
Sandhi Wines
RAJAT PARR

WINEMAKER BIO

RAJAT PARR

Partner/Proprietor, Sandhi - Though food was Rajat Parr’s first love, wine became his great passion. Fortunately, Rajat has encountered the best of both worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74 (San Francisco and Seattle).

THE SPOTLIGHT

CHARDONNAY

Our “village wine” is a blend of vineyards from the southwestern part of Sta. Rita Hills including sections from Rita’s Crown, Bentrock, and Wenzlau. The Sta. Rita Hills Chardonnay is vinified with the same level of detail as our single vineyard wines and showcases both the splendor of the Sta. Rita Hills appellation and the piercing focus of the 2013 vintage.
JOCELYN GUEST
SALVATION BURGER
JOCELYN GUEST
BRAD FARMERIE
Public / Saxon + Parole
BRAD FARMERIE
FRANCIS DERBY
CANNIBAL / RESTO
FRANCIS DERBY
ANTHONY SASSO
Casa Mono
ANTHONY SASSO
IVAN ORKIN
IVAN RAMEN
IVAN ORKIN

Biography

BILLY HARRIS

For the past twenty years, Billy Harris has been wowing audiences throughout the United States and around the world. His razor-sharp timing and brilliant improvisational skills have made him one of the most sought-after MC's in the business. A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to "work a room"!

Fundraising

FUNDRAISING

Billy is a highly sought after auctioneer who lends his comedic style to the auction block. His contagious energy, explosive style and ability to work the crowd, will create an atmosphere that will have the audience laughing while opening their wallets! Billy has raised millions of dollars for Share Our Strength,The New York Food Bank, Alex's Lemonade Stand Foundation, Autism Speaks, The James Beard Foundation and The Mario Batali Foundation to just name a few.
BRADY LOWE
COCHON555 / PIGGY BANK
BRADY LOWE
CARRIE SUMMER & LISA CARLSON
Chef Shack Ranch
CARRIE SUMMER & LISA CARLSON

Chef Biography

CARRIE SUMMER & LISA CARLSON

New York City trained, innovative #femalechefs of the #North. Foodtrucks & Restaurants.

Farm Information

DUROC

The Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling making its spareribs and shoulder roasts sweet & juicy. The Yorkshire is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat. Combining the traits of the two breeds creates a deliciously balanced farmers cross.
CHRISTOPHER NYE
Spoon and Stable
CHRISTOPHER NYE

Chef Biography

CHRISTOPHER NYE

Chris has spent 10 years working on the East Coast in some of the country's most demanding kitchens. After developing his talents under such Chefs as Gavin Kaysen, Bertrand Chemel, and Fabio Trabbochi, Chris has returned home to Minneapolis to team up with Chef Gavin Kaysen again to open Spoon and Stable in the North Loop neighborhood. Spoon and Stable has received much local and national acclaim after opening in late 2014.

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
DANNY MENA
HECHO EN DUMBO
DANNY MENA

Chef Biography

DANNY MENA

Danny Mena has garnered much acclaim for Hecho en Dumbo’s contemporary Mexico City style cuisine. After stints at Blue Hill and The Modern, he and partner Ethan Smith started Hecho as a pop up in Brooklyn in 2007, before opening in Manhattan in 2010.

Farm Information

LATE NITE

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
DAVID CORDUA
Americas
DAVID CORDUA

Chef Biography

DAVID CORDUA

Trained in the kitchens of Paris and the California wine country David has continued the legacy of his family's Nuevo Latino cooking tradition at their 9 Houston area restaurants where he serves as Executive Chef. In 2010 he was named Up and Coming Chef of the Year at the Houston Culinary Awards and in 2015 he was awarded 40 Under 40 by the Houston Business Journal as well as Truffle Chef of the Year in the Houston Truffle Chef Charity Challenge.

Farm Information

HEREFORD

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower-growing breed, yielding rich colored, marbled meat.
JAMES WINBERG, MIKE BROWN, & BOB GERKEN
Travail Kitchen & Amusements
JAMES WINBERG, MIKE BROWN, & BOB GERKEN

Chef Biography

JAMES WINBERG, MIKE BROWN, & BOB GERKEN

Mike Brown, Bob Gerken, and James Winberg are the founders and chefs of Travail Kitchen and Amusements in Robbinsdale, MN., which opened in June 2010. They were semi-finalists in 2012, 2013, and 2014 for the James Beard Award for Best Chef in the Midwest; in addition, Travail Kitchen ranked among Bon Appétit’s Best New Restaurants in 2011 and 2014. They recently opened three additional concepts, the Rookery, Copper Table, and Pig Ate My Pizza.

Farm Information

LARGE BLACK

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
JEAN-PHILIPPE GASTON
Izakaya
JEAN-PHILIPPE GASTON

Chef Biography

JEAN-PHILIPPE GASTON

He quickly made a name for himself, and was selected “Up and Coming Chef of the Year” by the Houston Culinary Awards while at Haven; Cove was an instant success and was ranked #10 on Alison Cooks annual “Top 100 Restaurants” list in 2013. In 2014, Gaston again joined forces with Chef Manabu Horiuchi to open Izakaya, where the two serve as Co-Executive Chefs. At this modern day izakaya, the menu reflects today’s global palate, peppered with Gaston’s sense of fun. He lives in the Montrose neighborhood of Houston, and when not there, Gaston hits the road traveling and continuing his lifelong love of exploration.

Farm Information

SWABIAN HALL

Created in 1821 in Germany, the pig was a result between the mating of Wild Russian Boar and the Meishan from China, the fattest pig in the world with the leanest pig in the world. The meat is darker than some pork from other breeds and has an intensive flavor. It is especially succulent with a distinctive aroma and a strong taste.
JOHN NG
Zen Box Izakaya
JOHN NG

Chef Biography

JOHN NG

Chef/Owner of Zen Box Izakaya. Born in Hong Kong, mentored by Chef Koji Okada in San Francisco, trained in Japanese cooking and Craft Ramen while studying Architecture and Design. Active in his local food community, Ng works closely with renowned ramen chefs in NYC, Atlanta, Nashville, and Tokyo.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
JORGE GUZMAN
Surly Brewing Co.
JORGE GUZMAN

Chef Biography

JORGE GUZMAN

Born in Mexico & raised in St. Louis, Missouri. Guzman was named 2015 Chef of the Year by MSP Star Tribune. A Charlie Awards Best Chef nominee 2015. Founder of Farm in the Cities a Nonprofit organization, supporting sustainable agriculture & practices. Executive Chef for Surly Brewing Co. in Minneapolis.

Farm Information

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.

Chef Biography

JUSTIN YU

Justin Yu is a native Houstonian and graduate of Memorial High School and the Culinary Institute of America. He has cooked in highly rated restaurants in the states and internationally. At Oxheart, Justin cooks seasonally inspired, vegetable focused cuisine. The restaurant has been lucky to have been mentioned.

Farm Information

IBERICO

Originating from the Iberian Peninsula, Ibericos are descendent of wild boars. Ibericos are short-haired black pigs, with black hooves, large torsos, slender legs and a very long snout, which is distinctive of their great foraging abilities. It is a breed known for roaming pastures while snacking on acorns. Iberico pork is highly micro-marbled with large fat caps, perfect for cured meats.
RICHARD KNIGHT
Hunky Dory
RICHARD KNIGHT

Chef Biography

RICHARD KNIGHT

Born in England, Richard Knight worked as an executive chef in kitchens around the UK before moving to Houston, Texas to open the critically acclaimed "Feast" restaurant in 2008. Feast received numerous local and national awards for its whimsical and creative take on British nose-to-tail cooking. After "Feast" Richard joined the Treadsack team and opened their new restaurant “Hunky Dory” in October of 2015. The restaurant continues to wow both customers and press with its combination of the best of an old world dining experience with a great neighborhood feel.

Farm Information

BLACK SPOT

A farmer’s cross of two breeds, a Gloucestershire Old Spot and a Large Black. Large Blacks are known for their pasture foraging, large belly and high micro-marbling. Old Spots are known for their floppy ears, high fat ratio and flavorful meat. Combining the traits of the two breeds ensures rich and deliciously moist pork.

Chef Biography

WILLIAM WRIGHT

The multi-experienced Executive Chef William Wright, 27, has focused on culinary cuisines from around the globe and most recently zeroed in on Greece, focusing on traditional dishes from every region for Rice Village’s Helen Greek Food and Wine. Wright has embraced the art of regionality and simplicity into his cuisine by learning Houston’s diverse cuisines and using his well-accredited culinary skills.

Farm Information

LARGE BLACK

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
DAVID NEWMAN
Newman Farms
DAVID NEWMAN
GAVIN KAYSEN
Spoon and Stable
GAVIN KAYSEN
JAMIE MALONE
Brut
JAMIE MALONE
JD FRATZKE
Strip Club / St. Dinnette
JD FRATZKE
JUSTIN CARLISLE
Ardent
JUSTIN CARLISLE
THOMAS BOEMER
Corner Table
THOMAS BOEMER
THOMAS BOEMER
Corner Table
THOMAS BOEMER
THOMAS KIM
The Rabbit Hole
THOMAS KIM
ERIK ANDERSON
Brut
ERIK ANDERSON
DOUG FLICKER
Piccolo
DOUG FLICKER
CHRISTINA NGUYEN
Hola Arepa
CHRISTINA NGUYEN
BRADY LOWE
COCHON555 / PIGGY BANK
BRADY LOWE
ANN KIM
Pizzeria Lola
ANN KIM
ANGIE MAR
THE BEATRICE INN
ANGIE MAR

Chef Biography

ANGIE MAR

Angie Mar is the Executive Chef at celebrated West Village restaurant, The Beatrice Inn. Angie’s menu draws heavily from the rustic farmers markets of her childhood, with a focus on simplicity and seasonality. Meats accented by hearty fruits and herbs anchor her menu at the Beatrice. Angie is the newly crowned Grand Champion of Food Network’s CHOPPED Grill Masters, Season Two, and hosted her first dinner at The James Beard house in October 2015.

Farm Information

LATE NITE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
FRANCO RUIZ
Fruition Restaurant
FRANCO RUIZ

Chef Biography

FRANCO RUIZ

Franco Ruiz, a native of San Diego, grew up cooking with and inspired by fresh local ingredients. His culinary journey has taken him around the world including stints at several Michelin starred restaurants in Spain. As the Chef de Cuisine at Fruition Restaurant he makes it a priority to source locally and work closely with farms, including Fruition’s own farm and sheep dairy in Larkspur, Co.

Farm Information

LARGE BLACK

Originating from Chinese breeds brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
BROOKE WILLIAMSON
The Tripel
BROOKE WILLIAMSON

Chef Biography

BROOKE WILLIAMSON

Brooke Williamson is the co-owner, along with husband Nick Roberts, of Los Angeles eateries Playa Provisions, The Tripel, Hudson House and culinary boutique Tripli-Kit. Williamson recently placed runner-up on Top Chef Season 10 in Seattle, which catapulted her to Celebrity Chef status. Brooke also starred as a host and mentor on MTV's first foodie series House of Food, she recently won a battle on the popular Esquire series Knife Fight and competed on Bravo's newest series, Top Chef Duels. The Los Angeles native began her professional culinary career at 18 in the pastry department of the famed Argyle Hotel, is the youngest woman to cook in the James Beard House and coined a culinary mastermind by both the Los Angeles Times and Forbes.

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
BRUCE KALMAN
Union
BRUCE KALMAN

Chef Biography

BRUCE KALMAN

Bruce Kalman is no stranger to success. He’s a well-seasoned chef with years of experience under his belt and numerous accolades to boot. Those accolades include a James Beard nomination for Rising Star Chef, a Chopped championship title from the Food Network’s hit show Chopped and a recent win on Esquire Network’s Knife Fight. His talents on and off the camera have helped launch his career, and affirm his commitment to serving handcrafted cuisine that’s soulful and derived from indigenous ingredients. Kalman’s latest starring role at Union showcases his love of Italian cooking and seasonal California ingredients.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
CARLOS SALGADO
Taco Maria

Chef Biography

CARLOS SALGADO

Carlos Salgado is the chef/owner of Taco María in Costa Mesa, California. Taco María was named #2 on Jonathan Gold's 101 Best Restaurants list in the Los Angeles Times in 2015, as well as Best Restaurant by both the OC Weekly and the Orange County Register. Prior to opening Taco María, Carlos spent a decade in San Francisco and Oakland, learning in many of the Bay Area's best kitchens, including Vernon Morales' Winterland, Daniel Patterson's Coi, and James Syhabout's Commis. He was named a Food & Wine Best New Chef in 2015.

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
JASON NERONI
The Rose
JASON NERONI

Chef Biography

JASON NERONI

As a 16-year-old kid from Orange County, Jason Neroni got a job working in Disneyland’s Club 33. There, he discovered a love for the kitchen and his interests took him north to cook at Chez Panisse. Neroni went on to earn his stripes in New York and Europe, including such notable kitchens as Le Cirque, Blue Hill, and Essex House. The birth of his son brought Neroni back to his California roots, launching as executive chef and partner of Superba Snack Bar in Venice. Currently, Neroni has partnered with Sprout LA to open Rose Cafe - Restaurant (Venice).

Farm Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
KYLE MENDENHALL
The Kitchen

Chef Biography

KYLE MENDENHALL

Chef Kyle is a former musician turned chef. As The Kitchen Executive Chef, Kyle oversees back of the house operations for all The Kitchen restaurants and helps carefully source ingredients by forming strong relationships with local purveyors. Kyle believes in “Community Through Food” and that all great restaurants start with relationships. Whether it be with farmers, ranchers, bakers or fellow chefs, all work together to make our food system better.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
NELSON PERKINS
Colt & Gray
NELSON PERKINS

Chef Biography

NELSON PERKINS

Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute. Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine, then spent time following graduation interning, trailing and working at a number of acclaimed New York restaurants including Blue Hill. Nelson is an appointed member of the Colorado Department of Agriculture's Specialty Crops Advisory Board

Farm Information

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.
PAUL REILLY
beast + bottle
PAUL REILLY

Chef Biography

PAUL REILLY

Paul C. Reilly is the co-owner/executive chef of beast+bottle, a rustic American craft restaurant in Denver centered on local, farm-focused food, which he co-owns with sister Aileen V. Reilly. Since opening in 2013, beast + bottle has earned multiple accolades, inclusions on “best restaurant” lists and nods to its well-rounded beverage program. In early 2016, Paul and Aileen will open Coperta, a restaurant and bar celebrating the culinary traditions and food of Rome and Southern Italy, in Denver's Uptown neighborhood.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
TROY GUARD
TAG
TROY GUARD

Chef Biography

TROY GUARD

Troy Guard is the Chef/Owner of Denver-based TAG Restaurant Group. Guard has a distinct multicultural style developed throughout his career working in acclaimed kitchens such as New York hotspot TAO, Doc Cheng’s in Singapore, Roy’s in Hawaii, and the award-winning Latin-Asian fusion restaurant, Zengo. His flagship restaurant, TAG, brings to life Guard’s vision of “Continental Social Food” – a combination of his Hawaiian roots, his Pan-Asian expertise, and fresh, local Colorado ingredients. Other concepts include Los Chingones, Sugarmill, bubu, TAG Burger Bar, and Guard and Grace.

Farm Information

MEISHAN

Originating from China, Meishans are considered to be a very gentle breed, that are disease resistant and very easy to raise. Meishans are slow growing, very fat pigs that are known for their poor eyesight, drooping ears, wrinkled face and skin. They consume large amounts of roughage by foraging, utilizing their excellent sense of smell to make up for their poor eyesight. Meishan pork is very tender, highly-marbled and sweet tasting.
WALTER MANZKE
Republique
WALTER MANZKE

Chef Biography

WALTER MANZKE

Walter Manzke, one of Los Angeles’ most beloved chefs since his time at Church & State, is the chef / owner of multiple Wildflour locations in the Philippines, Petty Cash Taqueria and Republique in Los Angeles.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
ANDREW VASERFIRER
Revival Market
ANDREW VASERFIRER

Chef Biography

ANDREW VASERFIRER

Farm Information

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.
KATE KAVANAUGH & JOSH CURTISS
Western Daughters
KATE KAVANAUGH & JOSH CURTISS

Chef Biography

KATE KAVANAUGH & JOSH CURTISS

Kavanaugh and Curtiss are the founders of Western Daughters, in The Source, in Denver, a butcher shop that emphasizes transparency and sustainably raised meat.

Pig Information

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.
ADAM DORRIS
Pax Americana
ADAM DORRIS
AMANDA FAISON
5280
AMANDA FAISON
ANTHONY CALLEO
Pi Pizza Truck
ANTHONY CALLEO
BO PORYTKO
Rebel
BO PORYTKO
BOBBY MATOS
State of Grace
BOBBY MATOS
CHRIS LEUNG
Cloud 10 Creamery
CHRIS LEUNG
DAN LASIY
Rebel
DAN LASIY
JEAN-PHILIPPE GASTON
Izakaya
JEAN-PHILIPPE GASTON
JEFF OSAKA
Osaka Ramen
JEFF OSAKA
JOHN LITTLE
harman's eat & drink
JOHN LITTLE
JOHN WILSON
Jezebel's
JOHN WILSON
JONATHAN JONES
El Big Bad
JONATHAN JONES
JORDAN ASHER
Ritual - Coming Soon!
JORDAN ASHER
JUSTIN CARLISLE
Ardent / Red Light Ramen
JUSTIN CARLISLE
KYLE FOSTER
Rebel
KYLE FOSTER
LON SYMENSMA
Cho77
LON SYMENSMA
LYLE BENTO
Southern Goods
LYLE BENTO
MANABU HORIUCHI
Kata Robata
MANABU HORIUCHI
MANABU HORIUCHI
Kata Robata
MANABU HORIUCHI
PAUL REILLY
beast + bottle
PAUL REILLY
PJ STOOPS
Foreign Correspondents
PJ STOOPS
RANDY RUCKER
Bramble
RANDY RUCKER
THOMAS BOEMER
Corner Table
THOMAS BOEMER
RYAN GORBY
Cho77
RYAN GORBY
TREY NICHOLS & JAMES HOLTSLAG
The Heart and Trotter
TREY NICHOLS & JAMES HOLTSLAG
BOBBY PALMQUIST
The Walrus and the Carpenter
BOBBY PALMQUIST

Chef Biography

BOBBY PALMQUIST

Originally from Reno Nevada. I started working for Renee Erickson in Seattle about 10 years ago. After cooking in Seattle for a few years I went to Europe to cook and learn about charcuterie and wine. When I returned I started working for Renee again. I worked my way up in her kitchens from sous chef of The Whale Wins to executive chef of The Walrus and the Carpenter and Bar Melusine, where I am currently.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
BRENDAN MCGILL
Hitchcock

Chef Biography

BRENDAN MCGILL

Originally from Fairbanks, Alaska, Brendan cooked his way around Seattle before cooking his way across the world. He has been awarded as Food & Wine's People's Best New Chef, a James Beard Best Chef semifinalist, and Eater Seattle's Chef of the Year. Brendan is Chef and Owner of Hitchcock Group, spanning Seattle & Bainbridge Island.

Farm Information

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.
PAUL SHEWCHUK
The Fairmont Olympic
PAUL SHEWCHUK

Chef Biography

PAUL SHEWCHUK

Paul has over 14 years of kitchen experience and is the Executive Sous Chef at the Fairmont Olympic Hotel. He has spent years working in kitchens across Canada from Eigensinn Farm with Chef Michael Stadtlander to ,Langdon Hall with Jonathan Gushue to CIN CIN in Vancouver and the Fairmont in Jasper, with a focus fresh, local ingredient driven food.

Farm Information

BUROC

Berkshire pigs are one of the most popular heritage breeds, known for their intramuscular marbling, light pink hue and almost nutty pork. Duroc pigs are fast growing animals yielding sweet and juicy meat, ranging in color from light yellow to dark red. The combination of these two breeds results in both intramuscular fat and hearty back fat, ensuring the meat will be tender and sweet tasting.
JASON HARRISON
Red Maple Catering
JASON HARRISON
JOSH HENDERSON
Vestal
JOSH HENDERSON

Chef Biography

JOSH HENDERSON

Josh Henderson is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest.

Farm Information

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Chef Biography

ROBERT ANDREOZZI

After graduating from Roger Williams University in his hometown of Bristol, RI, Robert found his way to Colorado, enrolling in culinary school at Johnson and Wales University. Since then, he has spent time at Blue Hill at Stone Barns, Del Posto, and Orsone Ristorante in Friuli. Robert joined the Frasca Food and Wine team in October of 2014, moving over to Pizzeria Locale in July 2015.

Farm Information

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.
TRACY SMACIARZ
Heritage Meats
TRACY SMACIARZ
TYLER & CHARLES
Radiator Whiskey
AARON BROOKS
Edge Steak and Bar
AARON BROOKS
ALEX CHANG
Vagabond
ALEX CHANG
ANDRES BARRIENTOS
Miami Smokers
ANDRES BARRIENTOS
ANDREW GRUEL
Slapfish
ANDREW GRUEL
ANTHONY LE PAPE
Ritz-Carlton
ANTHONY LE PAPE
ANTHONY LOMBARDO
The Hamilton
ANTHONY LOMBARDO
CESAR ZAPATA
Phuc Yea
CESAR ZAPATA
DANNY LEE
Mandu
DANNY LEE
DIEGO OKA
La Mar by Gastón Acurio
DIEGO OKA

Chef Biography

DIEGO OKA

Chef Diego Oka was born and raised in Lima, Peru, one of the world’s most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, Oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As Executive Chef of Mandarin Oriental, Miami’s award-winning restaurant, La Mar by Gaston Acurio, Oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Farm Information

LATE NITE

Chef Biography

DIEGO OKA

Chef Diego Oka was born and raised in Lima, Peru, one of the world’s most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, Oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As Executive Chef of Mandarin Oriental, Miami’s award-winning restaurant, La Mar by Gaston Acurio, Oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Farm Information

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. A critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large blacks have short black hair, large shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor.
ERIC GREENSPAN
Maré Restaurant
ERIC GREENSPAN
ERIK BRUNER-YANG
Toki Underground
ERIK BRUNER-YANG
JASON NERONI
The Rose
JASON NERONI
JENNIFER CARROLL
Requin
JENNIFER CARROLL
JONAH KIM
Yona
JONAH KIM

Chef Biography

JONAH KIM

Jonah Kim is the chef/partner of Yona, a full-service Japanese noodle bar and small plates restaurant in the Ballston neighborhood of Arlington, Va. He is a first-generation American, born to South Korean parents, and raised in Austin, TX.

Farm Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.
JOSE MENDIN
Pubbelly
JOSE MENDIN
JOSE MENDIN
Pubbelly
JOSE MENDIN
LINCOLN CARSON
Formerly Michael Mina
LINCOLN CARSON
LOUIS GORAL
Rural Society Argentine Steakhouse
LOUIS GORAL
MARC PAUVERT
Master French Butcher
MARC PAUVERT
MARJORIE MEEK-BRADLEY
Ripple
MARJORIE MEEK-BRADLEY
MATT RANNEY
The Village Idiot
MATT RANNEY
MICHAEL FIORELLO
Beachcraft
MICHAEL FIORELLO
NAKUL MAHENDRO
Badmaash
NAKUL MAHENDRO
RAY GARCIA
Broken Spanish
RAY GARCIA
RICHARD HALES
Blackbrick
RICHARD HALES
STEVEN FRETZ
The Church Key
STEVEN FRETZ
TIMON BALLOO
SUGARCANE Raw Bar Grill
TIMON BALLOO
WALTER EL NAGAR
The Inn Of The Seventh Ray
WALTER EL NAGAR
XAVIER TORRES
Drunken Dragon
XAVIER TORRES
ABRA BERENS
Stock Cafe
ABRA BERENS
ADAM HOWARD
G
ADAM HOWARD
ALEX SEIDEL
Fruition
ALEX SEIDEL
ANDRES PADILLA
Topolobampo
ANDRES PADILLA
ANDREW GIETZEN
Yusho
ANDREW GIETZEN
BRANDON BIEDERMAN
Steuben's
BRANDON BIEDERMAN
BRIAN BUSKER
Matsuhisa Vail
BRIAN BUSKER
BRIAN O’CONNOR
Same Same Noodle Bar
BRIAN O’CONNOR