UPSIDE Foods, the leading cultivated meat, poultry, and seafood company, made history with the launch of its cultivated chicken at the renowned Michelin-starred Bar Crenn. The event, held on July 1, marked the first-ever consumer sale of cultivated meat in the United States, signifying a significant milestone for the food system. Following UPSIDE's approval to sell cultivated chicken in the U.S., the restaurant debut at Bar Crenn was an eagerly anticipated moment. The inaugural group of consumers, selected from entrants of UPSIDE's social media contest, were invited to be part of this historic occasion due to their shared passion for building a better future.
Dr. Uma Valeti, CEO and Founder of UPSIDE Foods, expressed the importance of this landmark sale, stating, "The debut of UPSIDE's cultivated chicken at Bar Crenn officially marks the entrance of cultivated meat into the U.S. market. It represents a major step towards a world where people no longer have to choose between the foods they love and a thriving planet. I am excited for more people to experience that magical moment of their first bite, which opens up a world of new possibilities."
Guests at the momentous meal were served UPSIDE Foods' cultivated chicken, prepared in a Recado Negro-infused tempura batter and accompanied by a burnt chili aioli. The dish was presented in a handmade black ceramic vessel adorned with Mexican motifs and Chef Dominique Crenn's logo, while the garnishes featured edible flowers and greens sourced from Bleu Belle Farm. This creation reflects Chef Crenn's global perspective on the benefits of cultivated meat, incorporating UPSIDE Chicken from the Bay Area, Japanese tempura traditions, and the infusion of Recado Negro from Mexico's Yucatan region.
The collaboration between UPSIDE Foods and Chef Dominique Crenn exemplifies their shared vision for a more sustainable and conscientious future of food. The event holds significant meaning as it marks the reintroduction of meat to Chef Crenn's menu since its removal from Crenn Dining Group's restaurants in 2018, driven by concerns about the detrimental effects of conventional meat production on the environment.
Chef Dominique Crenn expressed her honor in serving UPSIDE's cultivated chicken at Bar Crenn and introducing cultivated meat to the United States. She stated, "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 cooking properties, UPSIDE Chicken is simply delicious. It represents a significant step towards a more sustainable and compassionate food system."
In addition to the historic meal, contest winners were given a tour of UPSIDE's Engineering, Production, and Innovation Center (EPIC), providing them with a behind-the-scenes look at the company's groundbreaking work.
Following the launch event, UPSIDE's cultivated chicken will be available at Bar Crenn through ongoing UPSIDE services, which will commence later this year. To reserve a dining experience with UPSIDE's cultivated chicken, individuals can visit Bar Crenn's website.