Wandering Table and Sante Restaurant and Charcuterie are participating in the James Beard Foundation’s Blended Burger Project, which aims “to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for guests and more sustainable for the planet.”
The second annual contest invites customers to cast votes by sharing photos of the burgers on Facebook, Twitter or Instagram using the hashtag #BlendedBurgerProject.
Sante’s burger uses wagyu beef, sautéed morels, bacon and red onion jam on a bun from Common Crumb.
Wandering Table’s burger uses smoked mushrooms with ground beef brisket and wheat berries on brioche slider buns with Parmigiano Reggiano, black truffle, and smoked mayo.
The top five vote-getters win the chance to prepare their burgers at the James Beard House in New York City from Oct. 16-18. The contest runs through July 31. For a complete list of participants or more information, visit jamesbeard.org/blendedburgerproject.
Learn about the rise of American whiskey, and how to make bitters and classic whiskey cocktails.
“The Rise of American Whiskey” workshop takes place from 4 to 6:30 p.m. Sunday at the new Hogwash Whiskey Den in the old Washington Cracker Co. building at 304 W. Pacific Ave.
The cost is $49 each or $80 per couple. Register online by Friday at www.raisingthebarbarware.com/classes/
Lovitt Restaurant is closing near the end of the month.
To celebrate its 11 years in the historic 1908 Ham farmhouse near Colville, proprietors Norman and Kristen Six are selling a cookbook with favorite recipes. The first 550 copies arrived on a recent weekday afternoon.
Lovitt specializes in regional, seasonal, scratch-made, American dinner fare. The Candied Brussels Sprouts are the restaurant’s most-requested recipe. (See our story on the Sixes decision to close at www.spokesman.com.)
Candied Brussels Sprouts
From “Lovitt Restaurant Favorites” by Norman and Kristen Six
1 pound Brussels sprouts
3 tablespoons butter
4 tablespoons brown sugar
½ teaspoon kosher salt
Cut stems off Brussels sprouts and cut each sprout in half. Place sprouts in a pot of boiling, salted water and cook for 7 minutes (less if they are really small). Rinse sprouts in cold water and thoroughly drain. This can be done a day ahead, and the sprouts can be kept in the refrigerator.
Melt butter in a cast-iron skillet over medium-high heat. When the butter is sizzling, add the Brussels sprouts. Cook sprouts until they start to brown at the edges, stirring occasionally. Then add the brown sugar and salt and toss the sprouts until they are coated, cooking a few more minutes. Serve immediately.
Yield: 4 servings
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