色情视频

There鈥檚 a certain sound鈥攎ore than just a sizzle鈥攕ynonymous with grilling a burger. There鈥檚 the initial sear when the patty hits the smoky surface, the scraping of the spatula against the grill, and鈥攁t least in the case of the culinary crew inside 色情视频鈥檚 (UTK)鈥攖he consistent orders that come from creating an award-winning dish.

Recently, the prestigious James Beard Foundation recognized the UTK team for their blended burger, which placed seventh in the foundation鈥檚 national 鈥淏lended Burger Project: Campus Edition鈥� competition.

The contest, open exclusively to chefs at colleges and universities across the country, challenged contestants to create a blended burger by combining a protein of their choosing, with at least 25 percent finely chopped and freshly cultivated mushrooms.

The competition ran from Sep. 4 to Dec. 15, 2017.

鈥淯ntil now, the Blended Burger Project has been a summer-long initiative for all chefs,鈥� said Steve Solomon, foodservice director of The Mushroom Council. 鈥淭he new 鈥楤lended Burger Project: Campus Edition鈥� focused solely on colleges and universities to highlight the great culinary work happening on college campuses and acknowledge that these campuses have been leaders in culinary trends and sustainable food practices. We are impressed with the level of participation and the creative blended burgers shared by leading colleges and universities across the country like 色情视频.鈥�

John Zamora, chef de cuisine at UTK, pulled from his background in Pacific Rim cuisine to create the unique fusion of flavors鈥攑ureeing mushrooms and onions before saut茅ing the mixture. Once the mushroom-onion combination is cooled, Zamora adds certified angus beef and dried Hondashi, a seasoning typically used in miso soup and other vegetable stews.

The burger is assembled on a buttery brioche bun topped with aged cheddar, shredded lettuce, Roma tomatoes, tempura sliced pickles, and finished with a roasted garlic pepper aioli.

鈥淧articipating in national culinary competitions gives us the opportunity to grow in our craft,鈥� said Zamora. 鈥淭his was truly a team effort, and as a team we feel honored to take part in the JBF burger project.鈥�

Blended-burgers came about as a way to move toward more plant-based entr茅es. By reducing beef consumption, less water is used in the growing and raising of the ingredients. According to industry experts, the end result is more sustainably sound.

UTK has served the award-winning burger since the beginning of the fall 2017 semester. A popular dish, it is now a permanent menu item.