Archive for June, 2015

#BetterBurgerProject: Meet Chef Michael Kornick

Chef Michael Kornick, founder and owner of mk the restaurant and co-owner of DMK Restaurants, is a nationally recognized leader in the culinary arts. Kornick works with the freshest seasonal ingredients and stays true to classical cooking techniques. It is his belief that the freshest ingredients are best cooked simply – like mushrooms!

DMK BURGER BAR Better Burger Project

  1. Tell us a little about yourself and why you love to cook!

I am a Chicago native who grew up cooking with my mother and grandmother, proclaiming “I wanted to be a Chef!” by the time I was 11 or 12. I have been cooking professionally for 37 years in restaurants and currently love it just as much today as ever. I have four grown children in College and reside in the city with my wife and business partner Lisa. Cooking for me stimulates my creativity and allows me to use all my senses. Being a Chef lets me work with passionate people, enjoy the camaraderie of the kitchen and dining room team, visit with our guests, converse and teach my craft.

  1. Why are you participating in the Better Burger Project?

I love the Beard House, I love our burgers and getting burgers healthier is a good thing.

  1. Tell us about your burger! What makes it “better”?

Grass Fed Bison, the healthiest red meat period, Everything else on this burger is fine in moderation and the bok choy, mushrooms and cabbage are all great.

  1. Why do you love to cook with mushrooms?

The earthy flavors and meaty textures along with the great uniqueness of each varietal, fossil like morels, golden chanterelles, clusters of tree oyster and hen of the woods and the sheer beauty of porcinis and cepes give mushrooms an overwhelming versatility for any Chef.

  1. Do you have a favorite summer memory with burgers?

Outdoor cookouts at camp along Catfish Lake

  1. What’s your favorite burger condiment?

Charred red onions soaked in Balsamic vinegar

  1. Do you have any tips and tricks to grilling?

Too many to list, first and foremost don’t work the meat too much, second high heat works best for patties made no thicker than an inch and everything should be seasoned.

  1. What sides would you recommend serving with your burger?

if not hand cut fries cooked in beef fat, then, thick cut wedges of potato blanched and finished on the grill, basting with garlic, seas salt, pepper and rosemary scented virgin olive oil and then served with grated locatelli pecorino romano

  1. Tell us a bit about your new restaurant and cooking style.

My newest restaurant centers around great bar food, lots of sliders from fried oysters and Kentucky hot browns to lots of burgers. We also serve nachos, tacos, tamales and green chile. We have created shaken & stirred, frozen, house bottled (force carbonated) and bubbled cocktails as well as a great beer list

  1.   How did you get started in the restaurant/culinary industry?

I was lucky enough to be given an opportunity when I was fifteen to work at a family friend’s restaurant.

  1.   What’s your favorite type of mushroom?

Porcini and white truffle.

The View Gets a Peek at The Better Burger Project’s Secret Ingredient

The Better Burger Project is red hot and heating up the summer! Council Representative, Maneet Chauhan, spent the afternoon on-set at The View talking to Whoopie, Raven-Symone, Rosie and Nicolle about how to make a better burger this summer using a secret ingredient…

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You could feel the excitement in the studio as all the audience members put on their “Better Burger Project” aprons. Soft whispers could be heard throughout the live audience; “oh this is going to be yummy,” “what is that amazing smell?” and “what is the Better Burger Project?” Little did they know celebrity chef Manueet Chauhan was on hand to answer their questions!

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As The View ladies gathered around the table, Maneet took her seat next to Michelle Collins. Chatting quietly amongst themselves before going live, Raven leaned in to tell Maneet that she’s a huge fan and actually learned a lot about cooking from her. It’s amazing when a celebrity is star-struck by another celebrity! At that moment the lights brightened, the music started, and Whoopie welcomed Maneet, asking her to share the Better Burger Project’s mysterious secret ingredient… MUSHROOMS!

Of course we couldn’t let our audience members go home empty handed… Maneet graciously offered up food processors for all, encouraging them to try making a blended burger at home!

The Better Burger Project is currently running in over 200 restaurants nationwide, so check the participant list on BetterBurgerProject.org and get out there a try a better burger!

Win big with The Mushroom Council and Veal Made Easy

Who wants to win big? Enter to win $500 in free groceries with Veal Made Easy‘s summer grilling sweepstakes!

A Muenster Stuffed Veal Mushroom Burger is the star of a new summer grilling retail partnership, sponsored by the Beef Checkoff and the Mushroom Council. During the promotion, consumers will find the new burger recipe and details about a supporting $500 grocery sweepstakes, on specially marked veal package labels. A digital and social media advertising campaign also will drive promotion awareness and contest entry at VealMadeEasy.com.

Developed by the Culinary Institute of America (CIA), the Muenster Stuffed Veal Mushroom Burger incorporates the Mushroom Council’s Blend model by mixing finely diced mushrooms into the ground veal patties. After grilling the veal patties to perfection, they’re topped with sautéed mushrooms, adding an extra serving of vegetables, vitamins and nutrients.

To date, 19 national retail chains, representing more than 2,000 stores, are participating in the promotion that will run June 19 through September 6, 2015.

“We are excited to be working with the Beef Checkoff on the veal summer grilling promotion,” says Bart Minor, president of the Mushroom Council. “By working together, we can help consumers understand the appeal and nutrition offered by The Blend and veal. It is a unique opportunity to promote two perimeter departments—meat and produce— with one promotion.”

To enter the contest and get grilling a veal mushroom burger visit the sweepstakes site here!

#BetterBurgerProject: Meet Chef Kristopher Serviss

Born and raised in Northeast Philadelphia, Kris is longtime friends with his co- owner, Joe, and both attended Father Judge High School together. Kris started cooking at the age of 13 and hasn’t stopped since, including attending The Restaurant School at Walnut Hill. Kris is also a proud father and self­-proclaimed social butterfly.

Kristpher Serviss, Blue Duck Philly

  1. Tell us a little about yourself and why you love to cook!

Well, yesterday I stepped on the scale and I weighed the most I’ve ever weighed in my entire life. I love to work. Any spare moment outside of the kitchen, I like to spend with my son. We have fun in the kitchen together. I’m a sports fanatic. I love a good beer or a nice glass of wine. And cigarillos. I’m really just a normal guy who’s very, very passionate about food. Day by day, week by week, I learn a new ingredient or technique, so my job is always new and fresh. I love exploring new things in the kitchen.

  1. Why are you participating in the Better Burger Project?

Because awareness of healthy eating is important in this day and age when our country faces such an obesity problem. Also, introducing ways mushrooms can be used as protein substitutes is important to me.

  1. Tell us about your burger! What makes it “better”?

Our “Blue Forager” is a blend of blue foot mushrooms with a red onion and ramp jam, Humboldt fog cheese and sautéed shiitakes on brioche. The cutting of beef with the Blue Foot mushroom, the unique texture, the earthiness, the robust flavor that still remains using almost a third of mushroom in the burger blend.

  1. Why do you love to cook with mushrooms?

The variety, the different flavors and getting back to nature.

  1. Do you have a favorite summer memory with burgers?

I guess competing in the Philadelphia Burger Brawl [in 2014], cooking 600 burgers in two hours. While it was hot and excruciating, the look of the diners made it all worthwhile. It did. Also, cookouts with my grandfather, who up until my 20s was my greatest culinary influence.

  1. What’s your favorite burger condiment?

Oh wow, that’s a tough one because I don’t like mustard or ketchup. If I must use a condiment, I have to say mayonnaise or possibly a flavored aioli. Something that compliments a specific burger patty. Hash tag eat.

  1. Do you have any tips and tricks to grilling?

Seasoning is key. And once you get the burger on, don’t mess with it. Let it cook on each side.

  1. What sides would you recommend serving with your burger?

A good pickled vegetable. Something with a nice acid punch. Or a nice vinegary potato salad made by a local deli.

  1. Tell us a bit about your new restaurant and cooking style.

I guess, I don’t know man, it’s just an approachable, new American, grandmom’s kitchen-type concept. That’s what it is. We like introducing new flavors to people in a familiar way.  I like to think outside the box while utilizing classic techniques. A bit rustic with a modernized feel.

  1. How did you get started in the restaurant/culinary industry?

I started as a busboy at a job I was given by my mother to keep me out of trouble. I began to love food from there.

  1. What’s your favorite type of mushroom?

Chanterelles.

 

 

Calling All Burger Lovers!

Chef Billy Parisi Blue Cheese Buger

Food lovers, show us your “Better Burger” and help your favorite chef win a trip to cook at the historic James Beard House in New York City. Made by blending meat with chopped mushrooms, a “Better Burger” is tastier, healthier, and more sustainable.

  • ORDER a “Better Burger” from a participating chef and restaurant
  • POST a photo of the dish to Instagram along with #betterburgerproject
  • TAG the restaurant and/or chef
  • TELL US what’s “better” about your burger

BetterBurgerProject