Our recipe is:
75% ground chuck
25% shiitake + cremini mushrooms
Caramelized rosemary onions
roasted jersey tomato
Crispy salami chips
Roasted long hot pepper spread
on toasted ciabatta
Keg & Kitchen is participating in the James Beard Foundation “Blended Burger Project”Vote for Keg & Kitchen between May 29-July 31 and enter to win 2 tickets to the 2018 Blended Burger event at the Historic James Beard House. CLICK HERE TO VOTE!
Come in a try for yourself, take a pic and post on facebook or instragram: ##BlendedBurgerProject
About the Contest:
For the past several years, chefs have faced increasing pressure to serve healthier and more sustainable meals that reduce calories and sodium and still taste delicious. Simultaneously achieving nutrition, sustainability, and flavor is a core value of America’s food system.
Broadly offered on American menus, the beef-and-mushroom-blended burger, otherwise known as “The Blend,” was conceived of and incubated by the Healthy Menus R&D Collaborative (HMC), an educational initiative of high-volume culinary leaders developed by the Culinary Institute of America in partnership with its founding member, the Mushroom Council. The Blend concept is an example the innovative and strategic culinary insights that are used to address the substantial health and environmental imperatives that face the foodservice industry. Read more about “The Blend” and “The Protein Flip” here.
Many have perceived this groundbreaking development as an opportunity to change the way Americans eat. This year marks the second annual Blended Burger Project™, in which chefs across the nation, including those who already menu some of the best burgers around, have the opportunity to work with the James Beard Foundation and show guests how great taste, better nutrition, and increased sustainability can come together to improve the quality of the food they eat.
Over the last seven years, through its Impact Programs, JBF has become more involved in the conversations around health and sustainability in our food system. These programs and initiatives include the annual JBF Food Conference, where JBF explores timely subjects with top researchers, food entrepreneurs, farmers, biologists, activists, chefs, and other professionals; the yearly Leadership Awards, which recognize visionaries creating a more healthful, sustainable, and safe food world; and the Chefs Boot Camp for Policy and Change, which provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change.
This year JBF is pleased to once again partner with the Mushroom Council to host the Blended Burger Project™, which encourages chefs to create a healthier, more sustainable, and tastier burger that can be enjoyed by consumers across the country, while also educating diners about the many benefits of The Blend and the future of food.
(Westmont, NJ) February 19, 2016 – For many of us, whisky drums up thoughts of old western films, hidden distilleries and broken windows from bar brawls. But there’s been a parallel universe where this sharp-tongued, yet stately member of the spirits world continues to create extraordinary and refined flavors in an ever-growing market.
So what is whisky? Technically, it is a distilled alcoholic beverage made from fermented grain mash that is typically aged in wooden casks, which gives it its telltale brown coloring and snappy taste. For a liquor to be considered a malt it must consist of at least 51% corn, wheat, barley or rye grain mash during the distilling process and then kept in charred oak containers without additional additives. Rye Whisky specifically is made through the same process, and acquires its spicy hard edge flavor and smooth finish from the primary use of rye grain. Although it is common for any rye whisky to have a small amount of barley or corn mash added to the mixture.
At Keg & Kitchen’s Rye Whisky tasting on Thursday, February 25, guests will be able to experience the diversity of flavor that exists in the rye segment alone. “We had seen such an increased interest in these spirits, even in the past year,” said Janet Meeker, one of the owners and the event’s organizer. “We decided to expand the tasting concept into a full food pairing menu to create a richer experience for our guests, and give them the time needed to really consider each the individual whisky flavors over the course of an evening.” The event’s prix fixe evening includes 5 varieties of rye whisky while guests learn about their origins and flavor profiles from Kevin Loser, Master of Whisky. Each whisky will be paired, with specially crafted plates created by Chef Phil Manganaro.
The timely event marks the increased interest from bartenders and mixologists who have been seduced by the spiciness and individuality of the spirit. In fact, according to WhiskyCast.com, U.S. whisky sales showed solid growth across the board for the second straight year as overall sales of distilled spirits once again cut into beer’s share of the alcoholic beverage market. The Distilled Spirits Council of the United States reports that in 2015, the sales of domestic whisky increased by eight percent to 59.4 million (9-liter) cases sold, propelling whisky to a record $8.1 billion in sales. Notably, the star of Keg & Kitchen’s event, rye whisky, showed a sales gain of 19.5% during 2015 reflecting increased availability as stocks of rye distilled in recent years reach maturity.
In the end, a person’s taste for whisky is very personal, and it seems Americans are committed to discovering, or re-discovering, where their palettes guide them—even if it takes 59.4 million gallons to figure it out.
Who: Keg & Kitchen
What: Rye Whisky Tasting
When: Thursday, February, 25, 2016 at 6:30 PM
Cost: $40 per person, plus tax and gratuity
Details: Please call for reservations in advance
Whisky & Pairings Menu:
Journeyman’s Distillery Last Feather Rye, MI
Paired with salted peanut, pear, and cheddar salad
Russell’s Reserve Single Barrel Rye, Kentucky
Paired with braised short rib, marrow butter, and grilled orange
Woodford Reserve Rye, Kentucky
Paired with venison ragout, pasta, and shaved chocolate
Ragtime Rye, Brooklyn NY Extremely Limited
Paired with fresh shucked oyster and rye mignonette
Dad’s HAT Pennsylvania Rye 2015 Whisky Advocate Magazine – Craft Whisky of the Year
Paired with vanilla shortbread and vanilla ice cream
### Sources: Whisky Boom Still Going Strong In U.S., WhiskyCast – 2/2/16 http://whiskycast.com/whiskey-boom-still-going-strong-in-u-s/ ###
Breakfast, it’s what’s for dinner at Westmont, New Jersey’s Keg & Kitchen’s Founders Kentucky Breakfast Stout breakfast-dinner on August 10th. Reprising a pajama theme K&K’s owners rolled out during a KBS brunch a few years ago, patrons are invited to wear their jammies while they eat foie gras, fried chicken and French toast starting at 7pm.
Bartenders will be pouring plenty more Founders, too, including Dark Penance and Alpha Acid Test IPAs like Centennial, Double Trouble, and All Day. The bf and I will be there wearing our matching onesies and celebrating my birthday weekend so feel free to buy me a beer.
From Phillymag.com – http://goo.gl/wUW4A7