Posts Tagged ‘Trend to Blend’

In 2013, The Trend Was To Blend!

In 2013, it became very obvious– The Trend Was To Blend!  From blending up a storm at the School Nutrition Conference, to putting The Blend to work at the Produce Marketing Association Foodservice Conference, Council Representative Bart Minor, highlights the top five ways blending was trending in 2013.

CIA Blendability

The idea of blending finely chopped mushrooms with meat is not a complicated concept. When you blend in finely diced mushrooms you are not only reducing the saturated fat and calories*, but adding a serving of vegetables. It is possible to serve healthier versions of your favorite classic meals without sacrificing taste. This simple, yet revolutionary way of serving healthier meals without comprising on flavor is catching on…

PMA Burger

Take a look at the Top 5 Way Blending Was Trending in 2013:

1.  Celebrity Chef, Richard Blais not only menued his delicious Earth & Turf Burger at his Flip Burger Boutique restaurant, but prepared it live on Access Hollywood and The View.

2.  Guest Chef Jehangir Mehta, from Next Iron Chef, wowed the crowds at last month’s “A Feast to Celebrate the Future of Food” event in New York with his blended Portabella-Angus Burger with Enoki Mushroom Fries and Shiitake & Maitake Ketchup.

Future of Food

3.  Jessica Shelley of Cincinnati Public Schools, became one of the first school service directors to serve blended mushroom burgers to her students. Serving mushroom blended burgers allows Jessica to top the burgers with turkey bacon and cheese, creating a more appealing presentation.


4.  Throughout 2013, some of the Mushroom Channel’s favorite food bloggers showed us how blending is done; creating delicious blended recipes for their families. Some of our all time favorites include Baked Spaghetti with Mushrooms by Ingredients, Inc, Minced Chicken and Mushrooms with Lettuce Cups by Chez Us, and Mushroom Meatball Parmigiana Sliders by The Girl in the Little Red Kitchen.

Minced Mushroom and Chicken Cup

5.  Make Room For Mushrooms: Fungi Compete With Meat In Burgers, by NPR’s “The Salt”, explores the emerging trend of blending. Amy Myrdal Miller from the Culinary Institute of America, Chef Bob Okura from the Cheesecake Factory, and Chef Robert Rusan from St. Louis Schools are just some of The Blend  fans who share their thoughts in this article.

Now let’s make blending a continuing trend in 2014!