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The Blend Blog

Q&A: Chef Christian, WSU Dining, Washington State University

The Blended Burger Project™ Campus Edition is nearing its end and we have invited Chef Christian Siple, WSU Dining, Washington State University to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? I think it is a cool way to look at doing burgers, a nice […]

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Q&A: Chef Ian, Rutgers Dining, Rutgers University

The Blended Burger Project™ Campus Edition is nearing its end and we have invited Chef Ian Keith, Rutgers Dining, Rutgers University to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? The blend concept allows us to provide more nutritious offerings to our student body by […]

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Q&A: Chef Stephen, NC State Dining, North Carolina State University

The Blended Burger Project™ Campus Edition is nearing its end and we have invited Chef Stephen Taoso, NC State Dining, North Carolina State University to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? The Blend is a unique way to incorporate mushrooms into ordinary menu items. […]

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And the 2017 Blended Burger Project Winners are…

More than 400 restaurants duked it out to be named one of five 2017 Blended Burger Project Winners Blended burgers were the hot trend in restaurants this summer. From Memorial Day through the end of July, 414 restaurants* in 45 states accepted the challenge to menu a burger that blends mushrooms with meat as a […]

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Q&A: Chef Danny Lledo, Slate Wine Bar + Bistro 

The Blended Burger Project™ has headed into its last month and we have invited Chef Danny Lledo, Slate Wine Bar + Bistro to tell us a little about himself and what inspired his Blended Burger. Where did you start your career? Food runs in my family, so my career really started when I was young, […]

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Q&A: Buffalo is Rising Above and Beyond the Call of Duty | Part 2

Christa and her team at Nickel City Chef, have been working effortlessly to promote these great Buffalo restaurants and chefs. Why did you want to participate in the Blended Burger Project™ “The Blended Burger Project™ presents participating chefs with the challenge of blending mushrooms into a ground meat product, but the result can produce a […]

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Q&A: Buffalo is Rising Above and Beyond the Call of Duty | Part 1

Nickel City Chef, owned by Christa Glennie Seychew, a passionate Buffalonian and advocate for independent restaurants and family farms, has asked thirteen of the Buffalo’s most talented chefs to create their take on a blended burger as part of the Blended Burger Project™! To further promote these independent restaurants, Nickel City Chef is also running […]

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Q&A: Chef Clark Barlowe, Heirloom Restaurant

Where did you start your career? I began my culinary career in my hometown of Lenoir, N.C., where my family, which can be traced back seven generations, was a constant source of inspiration for traditional Southern cooking techniques and ingredients. While attending culinary school in Charlotte, I worked for legendary Charlotte restaurateur Frank Scibelli at […]

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Q&A: Chef Amy LaBelle, The Bistro at LaBelle

Where did you start your career? I’ve been cooking for as long as I can remember as a young child, with my family. I thoroughly enjoy entertaining and when I embarked on my career as Owner and Winemaker, at LaBelle Winery (The Bistro at LaBelle), cooking with wine and pairing food with wine became a […]

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Blended Burgers Now Being Served in a Restaurant Near You

This summer, it’s up to you to vote for the best blended burger of them all in the 2017 Blended Burger Project. Trust us, it’s going to a delicious time. The Mushroom Council and James Beard Foundation are challenging diners nationwide to make “The Blend” a trend this summer by taking part in the third […]

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