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Prohibition, Remedy and Allie’s aim to build a blended burger

Chef John “J.D.” Leonetti owns Prohibition Gastropub at 1914 N. Monroe St. with his wife, Jill Leonetti. (Dan Pelle / The Spokesman-Review)

Prohibition Gastropub, Remedy Kitchen and Tavern, and Allie’s Vegan Pizzeria and Cafe are participating in the James Beard Foundation’s Blended Burger Project.

The third annual contest challenges chefs to add finely chopped mushrooms to patties for a burger with reduced calories, fat and sodium.

Allie’s Smokehouse Bac’n Cheese Burger is vegan. It features tempeh “bacon,” cashew “cheese” and a patty made with caramelized onions, mushrooms, brown rice, walnuts and black beans.

Nearly 350 chefs nationwide are competing in the project. That includes 10 from Washington state and two from Spokane. Their blended burgers are available through July 31.

Until then, diners are invited to support their favorite blended burger on social media – Facebook, Twitter and Instagram – by using the hashtag #blendedburgerproject. Customers can also vote for their favorite blended burger at

The five chefs with the most online votes will win a trip to cook their blended burger at the James Beard House in 2018. New this year: consumers who vote for their favorite burger will also be entered to win a trip to New York.

Prohibition Gastropub is at 1914 N. Monroe St. Call (509) 474-9040. Remedy Kitchen and Tavern is at 3809 S. Grand Blvd. Call (509) 443-3730. Allie’s is at 1314 S. Grand Blvd. Call (509) 321-7090.