The Bar Dojo Blended Burger: Chef Luis Brambila’s 70 percent beef/30 percent shiitake burger with serrano peppers, Beecher’s cheese, cilantro aioli, applewood smoked bacon, sliced avocado, a fried egg, and a blistered shishito pepper.
The James Beard Foundation has created the Blended Burger Project, whereby restaurants compete to create the best burger they possibly can—out of meat blended with mushrooms.
“At least 25 percent fresh and chopped cultivated mushrooms,” specify the rules. The contest—which began Memorial Day and lasts through the end of July—is JBF’s way of promoting good flavor using less meat, and some 316 restaurants across the country are participating.
That includes seven Seattle-area restaurants: Bar Dojo in Edmonds, Woodblock in Redmond, and Seattle’s Bookstore Bar and Cafe, Brass Tacks, Deluxe Bar and Grill, Lark, and Tilth. All of whom have been instructed to “menu the dish through the promotion period”—apparently when you’re the James Beard Foundation, menu is a verb—and then ask customers to vote for their favorite at this voting site.
The five chefs with the most online votes will be flown to the James Beard House in NYC to cook their blended burgers in October.
Sure, you could vote for your favorite restaurant now. Or you could go out and try all the burgers and vote for the one you actually prefer.
See, election season can be fun.
|
|
|