The James Beard Foundation is a world-renowned nonprofit organization committed to nurturing America’s culinary culture. It uses creative programs and awards to promote progressive action in the culinary field.
Their most recent promotion is The Better Burger Project, a competition designed to encourage chefs to create more sustainable burgers by blending finely chopped mushrooms with the ground meat in the patties. These burgers are healthier for customers and more sustainable for communities.
“JBF began our work in sustainability and food system issues six years ago with the launch of our annual JBF Food Conference,” said Kris Moon, the senior director of the foundation. “In looking at the changing food landscape in America and what chefs were talking about, food system issues were at the core of those conversations.”
According to the rules of the competition, the burger must be made of at least 25-percent mushrooms. Customers who order the burger must post a picture of it on Instagram with the hashtag #BetterBurgerProject to gain a point for the restaurant.
Bloomington’s own Quaff ON! currently holds first place with its Triple B Burger.
Outside of gaining prestige, the restaurants that finish in the top five are invited to send their burger chef to New York City to cook at the Beard House, a world-famous kitchen and the headquarters of the James Beard Foundation.
“You only get to go to the James Beard House if you’re invited,” Dan Nichols, the chef at Quaff ON!, said. “It’s a very select amount of people that have the opportunity to go to that place and cook and help participate in whatever the function may be. Some of the greatest chefs in the world have stood in those kitchens.”
The burger, a staple in American dining, was chosen in part for its versatility.
“The burger is such an iconic American food and one that is perfectly tied to the grilling season of summer,” Moon said. “Teaching diners across America how to make a better burger by blending at least 25-percent finely chopped cultivated mushrooms not only shows the health impact of small choices like these, but also underscores the impact small choices can have on environmental sustainability.”
Nichols attributes his success in the competition to a progressive community mindset and a motivated staff. He said he wished they could all come with him to New York, should they win.
“I guess the most important thing it means to me is that it will be a lifelong memory to have that opportunity,” Nichols said.
The competition ends in two weeks, when the top five restaurants with the most Instagram posts will be officially announced and their chefs will be invited to a cocktail party at the Beard House to share their creations.
Nichols does have a secret ingredient, though he doesn’t really keep it to himself.
“It’s called zip sauce,” he said. “It’s made famous by Lelli’s in Detroit.”
He likes that this signature flavors from his hometown may be his key to New York.
“It’s the fabric of what we all grew up on around the dinner table at home,” he said. “That’s why I love this business. It’s all just a bunch of little dinner tables at the end of the day.”
