Support local journalism. Join the Orlando Weekly Press Club.

Friday, June 10, 2016

Three local chefs are competing in the James Beard Foundation's Blended Burger Project

Posted By on Fri, Jun 10, 2016 at 3:58 PM

The James Beard Foundation's Blended Burger Project is back for its second year, and three area chefs — Chandler Cook of DeVine Wine & Grill in Winter Springs, Kevin Fonzo of K Restaurant in College Park, and Chez Bernard of catering company D'Bernard Gourmet Foods — are participating.

The Blended Burger Project encourages chefs to make healthier, more sustainable burgers by getting them to blend ground meat with at least 25 percent mushrooms into their burger patties.

After sampling the burgers, the public can then vote for their favorite at

The five chefs with the most online votes win a trip to the James Beard House, where they'll cook their blended burgers at the welcome reception for the annual JBF Food Conference Oct. 17-18.

Here's a look at our local entries:

DeVine Wine & Grill
click to enlarge devine.jpg
Wagyu beef brisket, short rib, house-cured bacon and cremini mushrooms. Topped with sweet onion jam, bread & butter pickles, gruyere cheese and fire-roasted tomato ketchup on a duck fat bun.

K Restaurant
click to enlarge fonzo.jpg
Short rib, ground beef brisket, ground portobello mushroom, minced button mushrooms. Topped with truffle aioli, Waterkist Farms heirloom tomato, Waterkist Farms lettuce on a Olde Hearth brioche bun.

D'Bernard Gourmet Foods
click to enlarge bernard2.jpg

Ground top round steak and chuck roast, blended with oyster and box mushrooms. Seasoned with soy, anchovy sauce and a touch of mirin. Topped with banana ketchup, provolone cheese, carne asada and mustard green kimchi on a toasted sesame seed bun.

If you're posting photos of the burgers on social media, be sure to use the #BlendedBurgerProject hashtag.

The Blended Burger Project runs through July 31.

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Support Local Journalism.
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Orlando Weekly Press Club for as little as $5 a month.


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Read the Digital Print Issue

December 1, 2021

View more issues


© 2021 Orlando Weekly

Website powered by Foundation