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Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts

James Beard Blended Burger Project Kicks off Summer!

Just in time for the summer sizzle season, the James Beard Blended Burger Project has kicked off at the below restaurants in Central and South Florida

Available at participating locations through the end of June, the Blended Burger Project is a contest challenging restaurants to create a burger that blends protein with at least 25% finely chopped, fresh cultivated mushrooms in a restaurant movement that strives to make the iconic burger more sustainable and even better for customers and for the planet.

Now is the time to make a difference through the delicious food we create. There are more opportunities than ever to be recognized for making a sustainable difference on your menus. For the last four years, chefs across the country have joined The Blended Burger Project, a movement that strives to make the iconic burger even better for your customers and for the planet by blending at least 25% fresh mushrooms into your burgers.

Here are some of the Florida participants, with two Orlando Entries:

Cracked by Chef Adrianne, Miami:

Chef Adrianne’s Blended Burger is an 8 oz. patty blend of Chuck, Short Rib, Shiitake and Portobello. Topped with Hot Pepper Jelly, American Cheese, Cracked Sauce and shaved White Onion, served on a bun.

Shula Burger, All Locations:

Foraged Mushroom & Beef Burger at all lShula Burger locations throughout Florida ($6) - Ground beef, oyster mushrooms, mushroom ketchup, olive oil dressed baby kale, feta cheese.

C.W.S Bar + Kitchen, Lake Worth.

Brotherly Love Burger ($17) - A superb combination of dry aged bone marrow blended beef, portobello mushrooms, shiitake mushrooms, roasted garlic, rosemary and topped with cashew cheddar cheese and served on an egg/dairy free roll with hydroponic bibb lettuce, beefsteak tomato, red onion and signature bistro sauce.

Ravenous Pig, Winter Park.

Duxelle Burger ($18) - Certified angus beef blended with mushroom duxelles on a brioche bun with porcini aioli and fontina cheese.

American Kitchen Bar & Grill, Lake Buena Vista.

La Vaca Trufa (The truffle cow) House Grind Certified Angus Beef, Kissimmee River Mushrooms, Summer Black Truffle, Smoked Wagyu Beef Fat Aioli, Melted Tomato Ketchup,Shredded Iceberg Lettuce, Local Sesame Challah Bun.

Vote for your favorite “blended burger” below based on: (1) culinary creativity, (2) best flavor profile and (3) presentation.

Voting begins Monday, May 27 at 12:00am ET and concludes at 11:59pm ET on July 31.

The 25 entries that receive the most online votes will advance as finalists. A panel of food experts selected by the James Beard Foundation will determine 5 winners from the top 25 finalist entries with the most online votes. All voting and judging by the panel of experts will be based on the following equally weighted critera: (1) culinary creativity, (2) best flavor profile and (3) presentation.

To Vote, go to: https://www.jamesbeard.org/blendedburgerproject/vote

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