To celebrate Heritage Foods's anniversary, Lupa Osteria Romana will host a four-course family-style meat tasting highlighting twelve different Heritage breeds.

 

Guests will be seated at a single long table in the middle of Lupa’s main dining room. The meat will be prepared simply with sea salt, black pepper and extra virgin olive oil. No brines, no rubs— the objective is for the meat to be as unadulterated as possible, so that diners can taste the difference between the breeds and the livestock. 


The event will celebrate Heritage's longstanding partnership with Lupa, their first restaurant customer. In keeping with Heritage Foods's practice, all of the meat served will be pasture-raised heritage breeds. Farmers Frank Reese (Good Shepherd Poultry Ranch), Craig and Amy Good (Good Farms), and Ben and Grace Machin (Tamarack Sheep Farm) will join to speak about the livestock they raise— that guests will taste.

MENU

 

FIRST COURSE

CHICKEN
Breeds: Barred Plymouth Rock, New Hampshire, Columbian Wyandotte, Cornish

Flor Prosecco

SECOND COURSE

PORK LOIN

Breeds: Red Wattle, Gloucestershire Old Spot, Duroc, Berkshire

Bastianich “Adriatico” Friulano 

THIRD COURSE

LEG OF LAMB

Breeds: Tunis, Dorset Horn, Navajo Churro, Katahdin 

La Mozza “I Perazzi” Morellino di Scanzano

FOURTH COURSE

MARKET FRUIT

Patrick invited Lupa's then Executive Chef, Mark Ladner, along with talented charcutier, Zach Allen, and Lupa co-owner Jason Denton— all from the Mario Batali and Joe Bastianich's restaurant group— to visit Heritage's farms. They fell in love with the farmers and the exceptional taste of their heritage pork.

 

Chef Mark Ladner made a handshake agreement that day to bring heritage pork to Lupa. It was not long after that the other restaurants in B&B Hospitality Group followed suit, followed by numerous other fine dining establishments in New York, San Francisco and elsewhere.