Saturday, June 10, 2017

Three WV restaurants in James Beard Foundation's Blended Burger Project

Three West Virginia restaurants are participating in the James Beard Foundation's Blended Burger Project.

The Blended Burger Project encourages restaurants nationwide to craft a burger incorporate mushrooms to create a more flavorful, more healthful burger. And, the James Beard Foundation honors the nations best chefs and is the leader in celebrating American food culture.

The three participating West Virginia restaurants are Bourbon Prime (Morgantown), Provence Market (Bridgeport) and Vagabond Kitchen (Wheeling). 

"Broadly offered on American menus, the beef-and-mushroom-blended burger, otherwise known as “The Blend,” was conceived of and incubated by the Healthy Menus R&D Collaborative (HMC), an educational initiative of high-volume culinary leaders developed by the Culinary Institute of America in partnership with its founding member, the Mushroom Council. The Blend concept is an example the innovative and strategic culinary insights that are used to address the substantial health and environmental imperatives that face the foodservice industry." (Source)

Last year was the first year for it, and just one restaurant participated. So, it's super exciting to see three this year! Voting begins May 29th at 12:00am ET and concludes at 11:59pm ET on July 31st. So, go try all these tasty burgers and get your votes in!


Bourbon Prime, Morgantown
Vote Bourbon Prime - 25% Ground Venison, 25% Wild Mushroom Duxelle, 50% Prime Beef. Ramp Aioli, House Pickles, Confit Tomatoes, Bibb Lettuce, White Cheddar Cheese Curds, on a Pretzel Brioche.


Provence Market Cafe, Bridgeport
Vote Provence Market Cafe - Filet and Mushroom Duxelles Poutine Burger: ground filet blended with cremini mushrooms and shallots, skinny fries, fresh cheese curds, sautéed cremini mushrooms, veal demi-glace, soft boiled egg, french baguette



Vagabond Kitchen, Wheeling
Vote Vagabond Kitchen - We start with ground beef from our local butcher Jacob and Sons, then add a blend of fresh mushrooms and bacon. The beef, bacon, and mushrooms are pattied together and grilled over an open flame. Atop the blended burger we put caramelized onion, creamy goat cheese, and jalapeño strawberry chutney, along with a garnish of curly green onion on a seeded brioche bun.