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The Bison Council’s Josh Ozersky founded Meatopia in New York City in 2004. This year, in honor of its 9th anniversary, Meatopia satisfied meat lovers in London and San Antonio.
For the first annual Texas event, chefs were hand-picked to prepare different meats that could be cooked “caveman-style” over wood or coal-burning grills. Ozersky selected Chefs John Tesar and Jeff Foresman to serve bison, and they both did an excellent job showcasing its delicious taste and versatility!
Chef Tesar, founder and executive chef of Spoon Bar and Kitchen in Dallas, is known for his stylish, contemporary cuisine and vibrant personality. He prepared a sea salt and herb rubbed prime rib of bison with a béarnaise sauce and tallow fried potatoes. The dish was seasoned to perfection. The sensational combination of lean, tender bison with surprising hints of pepper and a generous side of potatoes made this a Meatopia favorite.
Chef Foresman is executive chef of San Antonio’s Zocca Cuisine d'Italia. His use of fresh, local ingredients make his menu exceptional and one not to be missed while in town. Meatopia guests were overwhelmed by the flavors of his grilled piadina topped with seared bison tenderloin carpaccio, wild arugula, Hill Country olive oil and shaved horseradish pecan cheddar. It received rave reviews and kept event-goers coming back for seconds -- and even thirds!
Believe it or not, there was even more taking place in “Bisonville.” The Bison Council distributed fun take-home items, surrounding its “Flip the Bird” initiative. While handing out t-shirts and holiday-inspired recipe cards, guests were encouraged to “Flip the Bird,” vowing to forgo turkey this Thanksgiving and replace it with a bison roast.
There’s no doubt Josh Ozersky and The Bison Council conquered the heart of Texas at Meatopia San Antonio 2013!
[photo credit: Jennifer Whitney & Brigid Slattery]