The kick off to the 2016 JBF Food Conference was held Sunday, October 16th at the historic James Beard House in New York City.
It was a deluge of Blended Burgers! The opening reception for the James Beard Foundation’s 2016 Food Conference featured the five winners of this year’s Blended Burger Project™ cooking their burgers for attendees.
The more than 150 reception attendees – including leaders in the healthy and sustainable food movement, elected officials, fellow chefs, and media — feasted on slider versions of each of the chef’s winning recipes. The chefs’ restaurants were the top five recipients of the more than 2 million consumer votes submitted in this year’s competition that featured 350 restaurants menuing their takes on The Blend.
Honored chefs (and their burgers):
Michael and Laurence Gottlieb, The Wood’s Kitchen, Bloomingdale, Ga. served up a Worcestershire-glazed double mushroom burger with charred Vidalia onion on a mushroom-salted brioche bun.
Logan Guleff, Logan’s Underground Supper Club, Memphis, Tenn. presented “The Mushroom Monster”: equal parts portobella mushrooms and ground beef, then seasoned with its own Legends seasoning blend. The burger was topped with fontina cheese, lettuce, tomato and bacon and served with a mini-milkshake.
Toni Elkhouri, Cedar’s Café, Melbourne, Fla. featured ground beef blended with portobella, shiitake and cremini mushrooms, topped with pomegranate ketchup, banana pepper curry mustard, tahini remoulade, balsamic onion, goat cheese, bacon, spinach and avocado.
Adrian Cruz, The Orchard Lounge, McAllen, Texas created a shiitake, chorizo and beef blend patty, topped with homemade strawberry fig jam, chipotle aioli, pickled cucumber, butter lettuce, a fried egg, bacon, tomato and string mushrooms.
Eric Kinniburgh and Jon Lemon, Bareburger, New York City (LaGuardia Place location) topped their wild boar and sweet tamari mushroom blended burger with picked red onion, crispy mustard greens and a Sriracha vinaigrette.
Photo Credit: Kent Miller courtesy of the James Beard Foundation.