A Fermented Future Feast: The Inside Story of Chef Ryan’s Plant-Based Red Wine Braised Beef Cheek Ravioli

Beguiled by the diverse flavors and nutritional benefits fermentation brings to the table, Chef Ryan crafts his innovative Plant Based Red Wine Braised Beef Cheek Ravioli.

Chef Ryan’s Plant-Based Red Wine Braised Beef Cheek Ravioli, Griffith Foods

The Anatomy of the Dish: Ingredients and Execution

Key ingredients like Griffith Foods Simulated Beef Seasoning, Custom Culinary Vegan Brown Gravy, and twice-fermented grape pomace are married to give texture and a slow-cooked meat feel to the plant proteins. The dish is ingeniously finalized with a delightful Miso Butter Foam and served on a bed of Butternut Squash Puree, offering a colorful and enticing appearance.

The secret weapons Griffith Foods Custom Culinary Vegan Brown Gravy and Griffith Foods Simulated Beef Seasoning, do more than meets the eye. They add rich color, flavorful depth, and a unique texture, transforming plant proteins into a mouth-watering ravioli filling that simulates slow-cooked pulled meat.

As Tasty as it Is Useful

Both the gravy and the simulated beef seasoning bring immense value for those who use them. From the back of the house in a restaurant to a processor environment, these products deliver traditional flavors in a vegan format. They enable customers to increase the worth of textured proteins, making plant-based alternatives to beef more accessible and appealing.

These two magical ingredients have broad applications, from mimicking rich, beef-like stews to creating savory pie fillings and even delectable taco fillings. Pair them with any ingredient that goes well with beef, and you’ve got a winning combination! Add a dash of Birria seasoning, and you can transform the braised beef into Birria beef tacos, proving once more the versatility of the products. 

Portrait of Chef Ryan holding a plate of his Plant-Based Red Wine Braised Beef Cheek Ravioli, Griffith Foods

A Flavorful Twist Boosting Sustainability in Culinary Innovation

In a creative twist, Chef Ryan uses an upcycled ingredient, Twice Fermented Grape Pomace, rather than traditional red wine. Through this unexpected switch, he boosts flavors with a fermented ingredient, potentially increases nutritive value, and inches us closer to sustainable practices. This dish caters to both the foodservice and retail sectors, invigorating dining experiences in restaurants or elevating at-home meals with store-bought frozen ravioli—culinary innovation at its best.

FlavorIQ® Food & Flavor Outlook Program

At Griffith Foods, we turn insights and culinary creativity into new opportunities with our FlavorIQ® Food & Flavor Outlook Program. Through our annual culinary theme program, we curated a list of key culinary themes that reflect the food industry’s current state and our prediction for what’s next. Learn more about our program and themes here.

Let’s Create Better Together

We’re here to help inspire creations that keep your product portfolio on trend. Contact your Griffith Foods representative or reach out to our sales team to learn more about our ongoing research and innovative offerings.

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