Show 226, June 3, 2017: Executive Chef Greg Daniels, Haven Gastropub, The James Beard Foundation’s Blended Burger Project

Greg Daniels of Haven GastropubThe national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger.

“The James Beard Foundations’ Blended Burger Project invites past and new Blended Burger Project™ participants to join a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet.”

The Haven Breakfast Burger contains more than 25% mushroom chorizo, combined with Haven’s custom grind, Tillamook sharp cheddar, maple coffee braised bacon, fried egg, arugula, and Haven ketchup, on an OC Baking Company double egg-washed brioche bun.

“My culinary team and I had a lot of fun creating a blended burger for the James Beard Foundation. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins,” explained Chef Daniels, whose original Haven Burger has received national acclaim. “A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.”

Haven Gastropub is asking guests to post photos with the hashtags #havenbreakfastburger and #blendedburgerproject. All guests who vote for their favorite blended burger online will also be entered to win an all-expense paid trip for two to the 2018 Blended Burger event at the James Beard House. More information and a list of all participating restaurants can be found online here.

We’ll hear all about blended burger deliciousness with Chef Greg.



What makes for a great burger?


Show 53, December 21, 2013: Celebrity Chef Susan Feniger of The Border Grills and Mud Hen Tavern

Susan Feniger of Mud Hen TavernChef Susan Feniger of Border Grill (Santa Monica, Los Angeles and Las Vegas) and Food Network’s “Too Hot Tamales” fame is back with us to talk about the revamping of Susan Feniger’s Street in Hollywood. It’s been refurbished as the Mud Hen Tavern. The concept is more of a comfortable neighborhood bar and restaurant where regulars can come and hang out more than one time per week.

As with Street the Executive Chef and Partner is Kajsa Alger. Some of Street’s classic favorites remain on the menu including Kaya Toast. A rotating collection of eight craft beers is available on tap. Another eight hand-crafted beers are available in bottles.

Susan enthusiastically recommends the Hangover Burger with a fried egg and bacon and the decadent Cinnamon Roll Bread Pudding for dessert. Also there are plenty of offerings for the vegetarian-inclined.

New is the Panini station. Also the wood-burning oven features an expanded menu of pizzas.