Posts Tagged ‘James Beard Foundation’

The Blended Burger Project is Back!

The Mushroom Council and James Beard Foundation have teamed up for the third annual Blended Burger Project.

The Blended Burger Project is back and better than ever! The challenge launches Memorial Day and runs through July 31. During that time, diners can visit hundreds of restaurants taking part to create a more delicious, nutritious and sustainable burger. Each chef/restaurant will create and serve their unique spin on a blended burger: at least 25 percent finely chopped mushrooms blended with meat.

New this Year: Each time you vote for your favorite blended burger you’ll be entered to win an all-expenses paid trip for two to New York City!

Here’s how to take part in the Blended Burger Project:

1. Find and visit a participating restaurant near you and order the featured blended burger
2. Vote for your favorite burger online
3. Promote the #BlendedBurgerProject and your favorite burger through social channels

One randomly selected voter will win – so vote and vote often!

Chefs from the five restaurants with the most online votes will also win a trip to New York City to cook at the historic James Beard House.

Join us this summer for a delicious battle of blended burgers. Find a participating restaurant near you and let the burger eating begin!

Chefs and diners can learn more about participating at jamesbeard.org/blendedburgerproject.

2016 JBF Food Conference Opening Reception: Event Recap

The kick off to the 2016 JBF Food Conference was held Sunday, October 16th at the historic James Beard House in New York City.

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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.

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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.

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Honored chefs (and their burgers):

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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.

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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.

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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.

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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.

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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.

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2016 Blended Burger Project Winning Chefs (L-R: Laurence Gottlieb, The Wood’s Kitchen; Jon Lemon, Bareburger; Toni Elkhouri, Cedar’s Café; Eric Kinniburgh, Bareburger; Michael Gottlieb, The Wood’s Kitchen; Logan Guleff, Logan’s Underground Supper Club; Adrian Cruz, The Orchard Lounge)

Photo Credit: Kent Miller courtesy of the James Beard Foundation.

Chef Spotlight: Chef Toni Elkhouri of Cedar’s Café

Meet Chef Toni Elkhouri of Cedar’s Café, one of five winners of the 2016 James Beard Foundation Blended Burger Project. She is the first in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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“Food is not just something that keeps us alive, it literally encompasses our lives and memories.” This phrase is something that Chef Toni Elkhouri of Cedar’s Café lives by as she works everyday to keep her local community’s taste buds happy with her Lebanese cuisine.

Elkhouri co-owns her restaurant with her mom, Marlene Elkhouri, which they started more than 14 years ago. Their dishes are a mix of traditional Lebanese and “hodge-podge” Progressive-Mediterranean creations, which she develops largely based on preferred flavor profiles of her customers. She loves cooking with fresh ingredients and inventing new experiences for guests, so participating (not to mention being one of the five winners!) in this year’s James Beard Foundation’s Blended Burger Project was a no brainer. For her, this win was one for her community, and she loved how her friends, family and customers came together to show how far the town of Melbourne, Florida has come in the culinary world.

Her winning blended burger? 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. Prior to the contest, she and her staff taste tested burgers from several nearby restaurants, making note of their favorite aspects of each burger. After putting their heads together, they reimagined the traditional hamburger and created a blended burger that her guests fell in love with. Shortly after its debut, she had lines of people eager to try it – some patrons coming in almost every single day to enjoy her blended burger. In the end, their 30 seat (48 if you count outside seating) restaurant made over 2,000 burgers in the 2 months.

Fun fact: Her favorite mushroom is Hen of the Woods (or Maitake). She loves this variety for its almost nutty flavor. For her, with a nice sauté it’s perfect atop hummus with pine nuts.

Recipe Handout Chef-Toni-Elkhouri-Cedar-Cafe-Spotlight

Chef-Toni-Elkhouri-Cedar-Cafe-Spotlight-Recipe

 

James Beard Foundation Announces Five Winners of Second Annual Blended Burger Project™

James Beard Foundation Announces Five Winners of Second Annual Blended Burger Project™

Winning Restaurants Will Serve their Blended Burgers at the James Beard House

BBP winners

Excitement for a new take on the iconic burger has generated more than 1 million votes this summer. The James Beard Foundation today unveiled the five restaurants voted by consumers as winners of the second annual Blended Burger Project™, an initiative challenging chefs to blend finely chopped mushrooms with meat to create a more delicious, nutritious and sustainable burger.

Held from Memorial Day (May 30) through July 31, the Blended Burger Project featured 349 restaurants from 38 states developing and serving their version of a blended burger (made by blending at least 25 percent chopped mushrooms with meat).

In small town diners and metropolitan eateries, burger fans nationwide sampled and voted for their favorite blended burgers by visiting jamesbeard.org/blendedburgerproject. The five restaurants with the most votes won the opportunity to cook at the historic James Beard House in New York City as part of the official welcome reception on October 16 for the Foundation’s annual Food Conference (October 17-18).

Second Annual Blended Burger Project Winners:

1. Bareburger, New York City (LaGaurdia Place) – topping its wild boar and sweet tamari mushroom Blended Burger with picked red onion, crispy mustard greens and a Sriracha vinaigrette.

2. The Wood’s Kitchen, Bloomingdale, Ga. – serving up a Worcestershire-glazed double mushroom burger with charred Vidalia onion on a mushroom-salted brioche bun.

3. Logan’s Underground Supper Club, Memphis, Tenn. – presenting “The Mushroom Monster”: equal parts portobella mushrooms and ground beef, then seasoned with its own Legends seasoning blend. The burger is topped with fontina cheese, lettuce, tomato and bacon.

4. Cedar’s Café, Melbourne, Fla. – featuring 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.

5. The Orchard Lounge, McAllen, Texas – creating 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.

“In the past few years, the blended burger has been adopted by the nation’s top culinary influencers, James Beard Foundation, Culinary Institute of America, universities, leading food management companies such as Sodexo, and now – especially with the Blended Burger Project – some our nation’s most creative and adventurous chefs,” said Kristopher Moon, Vice President, James Beard Foundation. “We are delighted to see the widespread enthusiasm and acceptance this summer for this plant-forward take on the burger. We congratulate all those who took part.”

For more information on the Blended Burger Project, visit jamesbeard.org/blendedburgerproject.

The Blended Burger Project is Back! Locate the Burger You’ll be Ordering Soon.

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Calling All Burger Lovers!

Memorial Day kicks off James Beard Foundation’s 2nd Annual Blended Burger Project, a movement to make burgers better by blending mushrooms with meat—creating a more delicious, nutritious and sustainable burger. To participate, chefs around the nation are putting their unique spin on the blended burger and featuring it on menus throughout the summer (May 30 – July 31).

Here’s how you can be a part of the challenge:

TASTE a “blended burger” at your local participating restaurant.

SHARE your photos of the burger on social with the hashtag #BlendedBurgerProject to spread the word (and give your friends burger envy)!

VOTE for your favorite blended burger at jamesbeard.org/blendedburgerproject. Your vote could help the chef win a trip to New York City to cook at the historic James Beard House!

Need more info? Head over to JamesBeard.org/BlendedBurgerProject. Happy burger tasting!

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