Brooklyn's popular Olmsted restaurant, led by Chef Greg Baxtrom ( shown left), has made history by hosting the United States’ debut tasting of Solein, the revolutionary protein cultivated from thin air. This landmark dinner showcased the potential of Solein to redefine food production, offering a glimpse into the future of sustainable dining without sacrificing flavour or tradition.
Solein, a microbial protein produced through fermentation, designed to transform global food systems. Drawing parallels to the introduction of the potato to the Old World, this novel ingredient could combat food insecurity and environmental challenges with its sustainable and versatile nature.
Recognised for its innovation and commitment to sustainability, Olmsted provided the perfect venue for this 'culinary inauguration'. Known for its seasonal, vegetable-forward cuisine, the restaurant has long championed eco-conscious practices, from composting to highlighting underutilised ingredients. "Our mission is very much aligned with Solar Foods as we both look to the future of food,” Chef Baxtrom says.
The four-course menu was a masterclass in blending innovation with tradition. Chef Baxtrom seamlessly integrated Solein into signature dishes, re-imagining them without altering their essence. Highlights included Beer Battered Delicata Solein Squash Rings, Solein Brussels Sprout Spätzle, and Solein Carrot Crêpes, culminating in an Old School Solein Chocolate Mousse. Diners praised the rich textures and bold flavours, noting no compromise in quality despite the use of this 'thin air' protein.
Source: Solarfoods - Fine dining applications of the Solein powder
This dinner not only marked Solein’s U.S. debut but also offered a tantalising preview of how future food systems could evolve. As Solein begins its journey in America, it shows a shift toward sustainable dining, proving innovation and culinary artistry can coexist to shape a more resilient food future.
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