NEW
YORK, June 20, 2024 /PRNewswire/ -- The newest
Mush Foods 50CUT collaboration gives foodies a delicious
reason to take a trip to Chef JJ
Johnson's FIELDTRIP's New York locations in Harlem,
Morningside Heights and at Rockefeller Center. The James Beard
Awarding-winning chef, TV personality, cookbook author, cultural
tastemaker and founder of FIELDTRIP, has collaborated with the team
behind 50CUT mushroom root blends to create a
first-of-its-kind dish – Jerk Meatball Bowl, featuring ground
turkey and 50CUT meatballs paired with herbed rice, wok veggies,
cucumber and coconut yogurt.
50CUT is a mushroom root blend designed specifically to be mixed
with ground meats so that chefs can reduce the amount of meat
needed in a recipe by half, while still maintaining the great
taste, juiciness and texture. 50CUT brings all the beneficial
attributes of mushrooms, like umami and positive nutrition,
and reduces the environmental impact of the dish.
"Sustainability has always been important to me, and I'm excited
to work with partners that share the same commitment. As a mushroom
lover myself, 50CUT has allowed us to introduce a flavorful new way
to eat meat, while simultaneously delivering a way to consciously
eat better with a reduced environmental impact." said Chef JJ
Johnson, FIELDTRIP owner and New York
Times best-selling author of The Simple Art of
Rice.
FIELDTRIP, one of the only fast casual restaurants ever
highlighted as Esquire's "America's Best New Restaurants" (2020),
is JJ Johnson's rapidly growing rice bowl shop, where he champions
community, flavor and sustainability, working with local rice
farmers and producers to source the freshest ingredients. This
shared commitment to local agriculture, community, and culinary
excellence made the two natural partners as they teamed up to craft
this unique dish bringing bold, barrier-breaking Afro Caribbean
cuisine and flavor to the table with the magic of the 50CUT
mushroom and mushroom root blend.
"One of the most exciting chefs today, Chef JJ Johnson is a
culinary visionary setting new standards for fast-casual," said
Chef AJ Schaller, Culinary Director for Mush Foods, the culinary
innovator behind 50CUT. "We are thrilled that he selected 50CUT for
the menu at FIELDTRIP where globally inspired rice bowls make
culinary innovation approachable, delicious, and accessible. The
FIELDTRIP 50CUT Jerk Meatballs are an outstanding example of
Chef's culinary ingenuity, and we can't wait for you to taste this
delicious dish."
The 50CUT Factor
50CUT is a breakthrough, chef-crafted blend of premium mushrooms
and mushroom roots, offering an umami flavor and enhanced texture
for ground beef, pork, and poultry dishes. This complete protein
source allows chefs to replace half the ground meat in any dish,
instantly reducing environmental impact while boosting flavor and
nutrition. Made with mushrooms such as oyster, trumpet, shiitake,
and lion's mane grown in upstate New
York, 50CUT is rich in dietary fibers, potassium, iron, and
calcium, with reduced cholesterol and saturated fats, seamlessly
addressing core culinary needs of today's restaurant, food service
and consumers.
Since the beginning of 2024, Mush Foods has
quickly attracted partners, who are offering 50CUT
products – from foodservice operators, like Pat LaFrieda, the iconic meat purveyors and
Dufour, the sausage and specialty meats maker, to restaurants
like FIELDTRIP from James Beard award-winning Chef JJ
Johnson to local favorites like Farmers &
Chefs in the Hudson Valley.
About Chef JJ Johnson and FIELDTRIP
Chef JJ Johnson is most recognized for his innovative approach
to Afro Caribbean cuisine. His work has earned him numerous
accolades, including the James Beard Foundation Book Award for his
cookbook Between Harlem and Heaven and Esquire's number one "Best
New Restaurant" while at The Cecil in Harlem, among others. He is
the host of Just Eats with Chef JJ which is currently in its fifth
season on Cleo TV (airing Wednesdays at 9pm
ET). In the Fall of 2023 he released his second cookbook,
The Simple Art of Rice, which was named one of the New York Times
"Best Cookbooks of 2023". Based in New
York City, JJ is the chef and restaurateur behind the
community-driven rice bowl shop FIELDTRIP, which was named one of
Esquire's "Best New Restaurants" in 2020. FIELDTRIP currently has
three New York City locations with
expansion plans on the horizon. He also
Learn more about Chef JJ by visiting his website and
checking him out on Instagram.
About Mush Foods
Food industry veteran Shalom
Daniel, Dr. Idan Pereman
(Agriculture) and Dr. Dan Levanon
(Biology) started Mush Foods, a culinary innovator and creator of
50CUT, a unique line of premium mushroom root and mushroom blends
for use in ground meat dishes (beef, pork and poultry). When added
to ground meat, 50CUT provides all the beneficial attributes of
mushrooms, like umami flavor and positive nutrition, while
significantly reducing the environmental impact of the dish.
According to Life Cycle Assessment by Boundless Impact Research
& Analytics, a burger made with 50CUT had a 50% lower
greenhouse gas footprint than a 100% beef burger.
Based in New York, Mush Foods
works with local farmers to grow mushroom roots and mushrooms above
ground through a proprietary and sustainable cultivation technique
that maximizes access to this nutrient-rich and delicious culinary
treasure that typically remains buried underground. Chefs and
diners can count on 50CUT's clean label – no seasonings, no binding
agents, no additives, or preservatives.
Media Contact:
Barbara
Marks
203-571-8103
379418@email4pr.com
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SOURCE Mush Foods