Cultivated Chicken Debuts in San Francisco Restaurant
UPSIDE Foods announced that its cultivated chicken – grown directly from real animal cells – has launched at the Michelin-starred Bar Crenn in San Francisco, California, marking the first-ever consumer sale of cultivated meat in the US.
UPSIDE Foods' cultivated chicken dish at Bar Crenn. Credit: UPSIDE Foods
UPSIDE Foods has made history again with the debut of its whole-cut, cultivated chicken at Michelin-starred Bar Crenn in San Francisco, California, in what is believed to be the first-ever consumer sale of cultivated meat in the US.
Two California-based companies, UPSIDE Foods and GOOD Meat, received grants of inspection from the USDA last month - the final approval needed to begin commercial production and sale of cultivated chicken meat.
To celebrate the USDA approval, UPSIDE Foods launched a social media competition to find the first customers of its cultivated chicken. The winners were invited to Bar Crenn to taste the meat and received a tour of UPSIDE’S Engineering, Production, and Innovation Center (EPIC), which is capable of producing hundreds of thousands of pounds of cultivated meat of any species.
"The landmark sale of UPSIDE's cultivated chicken at Bar Crenn officially marks cultivated meat's debut into the US market," said Dr. Uma Valeti, CEO and Founder of UPSIDE Foods. "It represents a giant leap towards a world where people no longer have to choose between the foods they love and a thriving planet. I can't wait for more people to get their first bite – it's a magical moment that inspires an exciting world of new possibilities."
UPSIDE contest winners . Credit: UPSIDE Foods
Hosted by Chef Dominique Crenn and UPSIDE Founder and CEO Uma Valeti on July 1st, diners at this historic meal were served UPSIDE Foods' cultivated chicken, fried in a Recado Negro-infused tempura batter and accompanied by a burnt chili aioli. Served in a handmade black ceramic vessel adorned with Mexican motifs and Crenn's logo, the dish was beautifully garnished with edible flowers and greens sourced from Bleu Belle Farm.
To Crenn, the dish reflects the global benefit that she sees in cultivated meat – with UPSIDE Chicken from the Bay Area in California, tempura from Japanese traditions, and an infusion of Recado Negro from Mexico's Yucatan.
Crenn previously removed meat from all Crenn Dining Group's restaurants in 2019 due to concerns about the environmental footprint of meat production on our current food system. This partnership with UPSIDE Foods was the first time Bar Crenn has served meat since 2018.
“It’s truly an honor to serve UPSIDE’s cultivated chicken at Bar Crenn and introduce cultivated meat to the US,” Crenn said in a statement. “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 the way it cooks, UPSIDE Chicken is simply delicious and it represents a significant step towards a more sustainable and compassionate food system.”
Chef Dominique Crenn prepares UPSIDE’s cultivated chicken. Credit: UPSIDE Foods
Following the launch event, UPSIDE's cultivated chicken will be available at Bar Crenn through ongoing UPSIDE services, commencing later this year. To sign up for this dining experience, people can visit Bar Crenn's website.
Elsewhere, GOOD Meat’s cultivated chicken is expected to soon be served to consumers in Washington D.C. at chef José Andrés’ China Chilcano restaurant. The Peruvian-style skewers will be available by reservation only, in limited quantities, with reservations expected to go live on China Chilcano’s site on July 25.
What Is Cultivated Meat?
Cultivated meat is produced directly from animal cells - but there is no slaughter involved. Simply put, cells are painlessly taken from a living animal and then scientists feed and nurture the cells so that they multiply. This method can be used to produce meat, fish, and dairy products all while removing the need to raise and farm animals for food.
This industry has the potential to spare the trillions of animals slaughtered by the meat and seafood industries. And prospective lifestyle assessments indicate that cultivated meat will use significantly less land and water, emit fewer greenhouse gasses, and reduce agriculture-related pollution and eutrophication.
Learn more about cultivated meat here and check out the Species Unite podcast episode with UPSIDE’s co-founder, Uma Valeti here.
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