Zink Kitchen + Bar Announces Participation In The James Beard Foundation”s Blended Burger Project

Denver, Colo. (PRWEB) June 03, 2016

Zink Kitchen + Bar has announced today that it will be participating in The James Beard Foundation’s (JBF) Blended Burger Project(TM), a nationwide contest and challenge to make a “blended burger” by blending ground meat with finely chopped, cultivated mushrooms to create a delicious, healthier, and more sustainable burger.

Chef Anthony Cutajar and Chef Geoffrey Greiner have chosen to feature The Walker Denver Ranger,$16, to showcase a healthier burger, from Memorial Day, May 30th through July 31st, 2016. The Walker Denver Ranger, 100% sustainable and local, features Colorado raised Yarmony Ranch Japanese Bloodline Wagyu beef with ground cultivated mushrooms. To top the burger off, Chef Anthony added rhubarb BBQ sauce, cave aged cheddar cheese, Niman Ranch bacon, Sunnyvale Farm heirloom tomatoes, property grown lettuce, John Hinmans Bakery seeded brioche bun.

Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s healthier and more sustainable preparation.

When the promotion concludes at 11:59pm EST on July 31st, 2016, the five (5) chefs with the most votes by consumers will win a trip to NYC in October 2016 to cook their “blended burger” dish at the James Beard House.

Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.