50CUT Introduced at Marc Forgione's Three New York City Restaurants

AWARD-WINNING CHEF MARC FORGIONE INTRODUCES 50CUT DISHES ACROSS HIS NYC RESTAURANTS

Flavorful New Way to Eat Meat Gives Diners a Delicious Reason to Try Mouth-Watering 50CUT Dishes

New York, NY – Nov 7, 2024 – The newest 50CUT collaboration gives diners a delicious reason to visit award-winning chef and restaurateur Marc Forgione’s most popular NYC dining destinations. Forgione is one of the youngest NYC chef/owners to receive a Michelin star in the U.S, earning consecutive Michelin stars, a two-star review from The New York Times and many other coveted accolades.  Collaborating with the team behind 50CUT mushroom root blends, Forgione created first-of-its-kind 50CUT dishes including – 50CUT Jurgielewicz Duck Ragu with mushroom caserecce and foie gras emulsion at his eponymous restaurant Forgione; , a Mushroom Caserecce, at Forge Restaurant, 50/50 Steak Tartare with MUSHroom, Calabrian chile and pillow bread at Peasant; , Mushroom, Calabrian Chili, Pillow at Peasant Restaurant and 50CUT Sausage Pizza with charred onions and pepper relish at Trattoria One Fifth. 

“We were inspired by the taste of 50CUT first and foremost and decided to transform traditional menu items into something innovative and delicious,” said Marc Forgione.  “We strongly believe in Mush Foods’ vision and share a commitment to locally grown, sustainable ingredients and culinary excellence. The 50CUT dishes allow us to still bring bold flavors to the table while enhancing nutrition and reducing our environmental impact.”

“Marc Forgione is one of the most innovative chefs today, a culinary visionary setting new standards,” said Shalom Daniel, CEO of Mush Foods. “We are thrilled to see 50CUT on Marc’s menus in mouth-watering dishes that prove 50CUT seamlessly replaces meat and poultry in any recipe. It is no surprise that feedback from diners at all three of Marc’s NY restaurants is fantastic.” 

The 50CUT Factor

This chef-crafted blend of premium mushrooms and mushroom roots allows chefs to replace half the ground meat in any dish, instantly reducing environmental impact while boosting flavor and nutrition. Made with mushrooms 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 restaurants, 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 acclaimed NYC restauranteur Marc Forgione’s three iconic NYC restaurants. 

About Mush Foods  

Food industry veteran Shalom Daniel, 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). 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.

About Marc Forgione

Acclaimed chef and restaurateur Marc Forgione is behind some of New York City’s most popular dining destinations including Forgione (a relocated, refreshed iteration of his award-winning Restaurant Marc Forgione in Tribeca); Peasant, the iconic, rustic NoLita destination specializing in wood-fired cooking, handmade pastas and Italian wines that’s been a beloved NYC classic for over 20 years; and Trattoria One Fifth, a bustling Italian restaurant and bar in the Greenwich Village with handmade pastas, artisanal pizzas, and a stellar wine list, located inside the iconic One Fifth Avenue building, an address rich with nearly 100 years of restaurant history. Additionally, Marc is beloved for having been one of the seven Iron Chefs on Food Network’s “Iron Chef America,” and was recognized as the youngest Iron Chef in history. He is also the author of Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, and a chef ambassador for Chefs for Kids Cancer, City Harvest and Feeding America.

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