Blog: Spotlight
A Blended Burger Trail-“Blaiser”
Many know him from Bravo’s Top Chef, his podcast “Starving for Attention” or his best-selling cookbooks, but did you know that Richard Blais was also a pioneer of the blended burger?
Order Up! Five Inspiring Restaurant Bowls Nationwide
Convenient, filling and highly Instagrammable, food bowls are trending on menus, even at royal weddings. Chefs agree: the best bowls have one ingredient in common, the mighty mushroom.
Share Your Favorite Fungi for The Day of the Mushroom
Hooray – April 16th is Mushroom Day! To celebrate, we are sharing our fungi facts about some of our favorite mushroom varieties. Which mushroom variety is your favorite (can you even choose)?
Meaty Mushrooms Star in Wiz Kid’s Philly
Wiz Kid is the brainchild of Rich Landau, chef and owner of trendy restaurants V Street and Vedge in Philadelphia. We recently had the chance to sit down and chat with Chef Rich about his new fast-casual restaurant and his star “crowd stunner” menu item: the Wiz Kid Philly. The best part? He swapped traditional steak for juicy, meaty mushrooms.
The Blended Burger Project is Back! Locate the Burger You’ll be Ordering Soon.
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.
Culinary Fight Club: Let the Blended Burger Battles Begin!
Four chefs battled to create the ultimate mushroom-meat blended burger!
Blend In. Stand Out: The Blended Burger Project is Back
Now in its second year, the Blended Burger Project strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious burger that’s healthier for your guests and more sustainable for the planet.
Combat the Cold with Johnny Rockets’ New Portobello Chicken Sandwich
Beat the winter blues with a Portobello Chicken Sandwich: all-natural, farm-raised, grilled chicken breast topped with juicy Portobello mushrooms, smoked Gouda cheese, fresh spring mix, Applewood smoked bacon and mayonnaise served on a brioche bun.
