The taste of the future could be a misnomer since Solein has been around in the natural world for longer than either carrots or cows. Solein represents a new crop to harvest for the world. One that doesn’t grow in soil but is instead cultivated from the air we breathe. This microbial protein, produced through an innovative fermentation process, could revolutionise food production as profoundly as the introduction of the American potato to the Old World centuries ago. Like the potato, which transformed agriculture and helped eradicate famines, Solein has the potential to reshape our global food systems by offering a sustainable, versatile, and abundant source of protein.

Located in Brooklyn’s Prospect Heights in New York Olmsted is renowned for its seasonal, vegetable-forward dishes, crafted with fresh, carefully selected locally sourced produce. Under award-winning Chef Greg Baxtrom, the restaurant has become a beacon of innovation in New York’s culinary scene. 

Established in 2016, the restaurant has embraced its community from the word go, even naming itself after Frederick Law Olmsted, the famed landscape architect behind nearby Prospect Park. Olmsted has not been a well-kept secret confined to just in-the-know Brooklynites: it has garnered accolades (including Food & Wine's Restaurant of the Year 2017) and features on several esteemed lists (e.g. Esquire's Best New Restaurants in America and the New York Times' Top 10 New York Restaurants in 2016).  

Exploring the taste of the future  

With a résumé that includes some of the world’s most exciting and innovative kitchens including at Alinea in Chicago, Blue Hill at Stone Barns, Per Se in New York, and Lysverket in Norway, Chef Baxtrom was perfectly positioned to introduce this novel ingredient to the American market. To be one of the first chefs in the world to experiment with an entirely new protein source is no small feat. It takes creativity, a deep understanding of flavour and a commitment to culinary exploration. Chef Baxtrom rose to the challenge.  

Baxtrom has studied his craft under elite culinary minds and knows the spectrum of taste inside and out. What inspiration did Solein awake in such a seasoned professional of food? 

“Sustainability has always been a core value for us at Olmsted”, says Baxtrom. “Whether it’s creating a robust composting program or working with purveyors to showcase underutilized cuts of meat, employing sustainable practices is an important part of the work we do at the restaurant. When Solar Foods approached us to partner with them to be the first to launch Solein, we were excited. Our mission is very much aligned as we both look to the future of food.” 

Solein’s first night in New York – the first of many to come 

At a special dinner at Olmsted Chef Baxtrom showcased his interpretation of ways to use Solein in his new American cuisine. Guests were treated to a four-course menu, including two of Baxtrom’s beloved signature dishes re-imagined with Solein’s help but without changing the experience. The chef used the novel ingredient to replace dairy and egg while adding valuable nutrients like vitamin B12 and iron without compromising on taste or texture. 

The result was a culinary trip that led diners’ palates through the hearty tastes of the season, with a splash of the future baked in. Beer Battered Delicata Solein Squash Rings were followed by Solein Brussels Sprout Spätzle and Solein Carrot Crêpes. For a sweet finish, guests enjoyed one of Baxtrom’s most popular dishes reimagined, Old School Solein Chocolate Mousse. The dishes were amazing and as delicious as guests at Olmsted would know to expect. And all the while, Solein was right in there in each dish, complementing the tastes, textures and the experience of a delicious dinner.  

A vision of sustainable dining 

Chef Baxtrom was given full creative freedom to explore Solein, weaving it into his cuisine and his beloved classics without altering their essence. The menu offered the first tiny appetizer of how Solein could be used in the United States. The dinner was a culinary milestone, but it represents much more: a vision of what the future of food might be, one where people don’t have to sacrifice the foods and flavours they love in order to transform our food system. 

From this first dinner in Brooklyn, Solein shows how we can change how food arrives on our plates, but the variety of delicious foods and products we can make will still remain limitless. Sustainable dining can taste like anything we can imagine. Solein’s American journey has just begun.