In California, cultivated meat maker Mission Barns has sold its pork for the first time at an exclusive dinner at San Francisco hot spot Fiorella.
The Sunset District dining experience featured meatballs with Italian herbs and chilli, as well as in a Sicilian-inspired dish with raisins and pignoli, cooked by chef Brandon Gillis. Applewood-smoked bacon made with Mission Barns’ cultivated fat was also included in the service.
“We put our full trust in Fiorella and chef Brandon, who has deep experience working with the best local, seasonal ingredients in a farm-to-table Italian style,” Mission Barns CEO Cecilia Chang told Green Queen. “After we walked him through our products, he created a menu that showcases them in true Fiorella fashion. One highlight is his take on our meatball – he broke it apart, seasoned it with classic Sicilian ingredients like currants and pine nuts, and reformed it into something entirely new, while still letting our cultivated pork shine.”