Chef Ryan Shares His Take on the Fermented Future with His Plant-Based Red Wine Braised Beef Cheek Ravioli

Chef Ryan Flick, Corporate Executive Chef at Griffith Foods, takes us on a culinary journey into the fermented future as part of the Flavor IQ 2024 Food and Flavor Outlook. 

Chef Ryan introduces a plant-based twist on a classic with his red wine braised beef cheek ravioli. Drawing parallels between pasta-making and fermentation, he emphasizes the shared elements of time, precision, and love required to perfect both. 

The dish, a Plant-Based Red Wine Braised Beef Cheek Ravioli, with its textured proteins, mirrors the soft and fibrous texture of slow-cooked braised beef cheeks. Chef Ryan utilizes Griffith Foods’ simulated beef seasoning and a custom culinary vegan brown gravy to recreate the intense braised beef flavor. Departing from traditional ingredients, he opts for twice-fermented grape pumice puree and miso paste, adding depth without extra salt and enhancing umami. 

The result is a culinary masterpiece that showcases the exciting potential of fermented ingredients, offering a delightful and complex yet simple dining experience.

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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