From our organizers:
Sourcing top quality meat and the fast casual restaurant are now ubiquitous in the New York food scene, but just a decade ago these ideas were unique. The Meatball Shop, founded by two native New Yorkers, was one of the first mid-range restaurants to navigate the terrain of sourcing affordable yet high quality meat, and they watched as their industry and the heritage meat industry grew side by side.
Join Daniel Sharp, Executive Chef at The Meatball Shop, in conversation with Emily Pearson of Heritage Foods, to learn how The Meatball Shop created and evolved their unique business model, what the future of trends such as ‘nose to tail’ means for consumers and businesses, and how Chef Sharp has made the standard meatball stand out amongst the New York dining scene. A cooking demo and meatball samples will form a part of this in-depth discussion on the intricacies of the restaurant world in New York City.