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?
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.
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)?
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.
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.
Four chefs battled to create the ultimate mushroom-meat blended burger!
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.
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.