“It fooled us,” Seth Miller, vice president and COO of Talk of the Town Restaurant Group, said of the plant-based option’s performance during a blind taste test.
and finally found themselves unable to detect the difference between the real beef and the vegan option during a blind taste test of Chunk’s product.
, explaining that the team had been searching for something to serve vegan and vegetarian guests who join their carnivore friends, but had “just been disappointed” .Chunk uses only a few ingredients in its “filet,” including fermented soy and wheat, beet juice, coconut oil, fortified iron, and B12 while avoiding“While the technology is rooted in classic fermentation methods, the end product leverages years of science and technology,” Golan explained to Fast Company.
“It fooled us,” Seth Miller, vice president and COO of Talk of the Town Restaurant Group, told Fast Company of the plant-based option’s performance during a blind taste test.The F U Filet Mignon is prepared alongside
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