New York Magazine

Mark Ladner, Del Posto Pennsylvania Amish Veal Chop “This is an amazing piece of meat, which we buy, through Pat LaFrieda, from a cooperative of family farms in Pennsylvania. It’s hard to find responsibly raised veal. We serve it as a Milanese, and pound it to about three-quarters of an inch, but it still retains a beautiful pink-white succulence.”

Photograph by Melissa Hom

Amanda Freitag, The Harrison English-Cut Colorado Lamb
Loin Chop“I use an English-cut lamb-loin chop from Pat LaFrieda. It’s an all-natural Colorado lamb, and it’s part of the ‘Free-Free Program’ — it’s antibiotic-free and hormone-free, and you can really taste the difference. The cut is extra tender and lean, and if I do say so myself, pretty darn tasty.”

Photograph by Melissa Hom

Daniel Boulud, Daniel Four Story Hill Farm Chicken “Both the flesh and the skin are delicate and not fatty. The breasts on these birds are also really nice and plump and juicy and hold their moisture well when they cook. We are big believers here at Daniel in all of the products that come from Four Story Hill Farm in Pennsylvania, but we are especially fond of their chickens.”

Photograph by Melissa Hom

Eric Ripert, Le Bernardin Black Sea Bass “The benefit of black bass is that you can sauté on the skin and get it very crisp. Since there's very little blood between the flesh and the skin, the flavor of the fish is subtle, more so than striped bass. It has a firm texture, almost like sole. It's very juicy. It’s a local fish found between Carolina and Massachusetts, which we get from Blue Ribbon at the fish market.”

Photograph by Melissa Hom

Michael Anthony, Gramercy Tavern Ossabaw Pork “Everything about Bev Eggleston’s pork is unique: breed, feed and even the air to breathe. Bev’s Eco-Friendly Farms in Pennsylvania connects with great producers who allow the pigs to follow their natural instincts to root outside — real ‘pigerators’ keeping the soil healthy which in turn produces a quality of pork that has layers of interesting fat and marbled meat.”

Photograph by Melissa Hom

Josh Capon, Lure Fishbar Scottish Langoustines “These Scottish langoustines are extremely fresh and clean. Andrew Hamilton, of Scottish Wild Harvest, is the guy for anyone that wants wild Scottish animals — grouse, hare, langoustines. The langoustine meat is super sweet and silky like lobster, but far more tender. They live in the shallow waters off Scotland’s western highlands and the southern coast of Ireland. The meat is best simply steamed or broiled, resulting in a crisp clean sweet ocean flavor like candy.”

Photograph by Melissa Hom

Michael Lomonaco, Porter House New York Brandt Ranch Bone-On
Ribeye Steak “The Brandt ribeye, from the Brandt ranch in San Diego, is one of the very best steaks available. Its tactile characteristics and flavor profile makes it unique in the market. The Brandt Family continues to raise natural, hormone-free cattle, which with aging give me a consistent steak every time.”

Photograph by Melissa Hom