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The traditional hamburger substitutes with the earlier plants have been around for decades, but, as anyone who has ever tasted any of these "veggie burgers" can attest to, they are unlikely to fool anyone by making them believe that they are real, basic business.
This has changed recently with the introduction of new "meat-based" products, such as Impossible Burger 2.0. Launched in 2016 by Impossible Foods, based in Redwood City, California, Impossible Burger is a herbal meat substitute designed to look like, taste and feel like ground beef.
Made up of an exclusive combination of fats and vegetable proteins, some genetically modified, Impossible Burger's latest formulation "version 2.0" is gaining ground in the restaurant business.
Two major burger brands, Burger King and Red Robin Gourmet Burgers and Brews, introduced sandwiches in which an Impossible Burger slice replaces the traditional ground beef burger.
Last month, Red Robin announced the commissioning of an impossible Cheeseburger in all of its 570 US sites. Impossible Cheeseburger is a classic presentation – cheese garnished with a garnish of lettuce, tomatoes and pickles; Red Robin customers can also specify the replacement of an Impossible rug in other Red Robin burger creations.
After a successful test in the Saint-Louis region, Miami-based Burger King has also announced plans to offer its signature sandwich, the Whopper, in an "Impossible" version. According to the company 's media, this full – scale rollout will be completed by the end of 2019.
Even McDonald's Corp., the largest hamburger chain in the world, is taking a close look at this new generation of herbal meat substitutes. At a recent teleconference with investment analysts, McDonald's president, Steve Easterbrook, admitted that the chain's product development team was "paying special attention" to what do the others with the Impossible Burger.
Impossible Foods is also working with the Little Caesars brand of pizza to develop a meatless sausage product. The "sausage" pizza topping is already being tested in some Little Caesars establishments.
You can find more details about Impossible Foods Inc. and its range of meat alternatives on the company's website, impossiblefoods.com.
On Friday, May 25, the Cold Spring Country Club's Club House Restaurant in Belchertown will host a "launch party south of the border" to celebrate the opening of its outdoor patio.
The festivities that will take place from 18h until 22 hours, are co-sponsored by Samuel Adams beer and will include shows presented by Baby Driver.
The edible products at the party will include shrimp and scallop ceviche, rice and beans, mahi-mahi tacos and pork carnitas with salsa verde. A single installment of Samuel Adams beer will be part of the admission fee.
Tickets are $ 25 plus taxes and gratuities. They can be reserved by calling (413) 323-4888.
Brimfield's Brimfield Winery & Cidery will sponsor the Pioneer Valley Wine and Food Festival on June 8th and 9th.
The festival, which will take place from 11h to 17h. on Saturdays and from noon to 4 pm on Sundays, offers the opportunity to taste the wines of more than 10 local wineries.
A selection of food trucks will also be available and a farmers' market will be organized during the two days of the festival. Live music will also be part of the fun.
Tickets in advance can be ordered at Eventbrite.com; the cost to attend is $ 5 for general admission or $ 25 for a tasting package. Ticket sales are also subject to a supplement from the broker.
You will find more information about Brimfield Winery & Cidery on his website, brimfieldwinery.com.
This is the graduation season once again, and the Publick House Historic Inn in Sturbridge rewards academic results with its Graduates Eat Free offering. Until June 30, Publick House offers all graduates free admission to the purchase of an accompanying adult entry. Proof of graduation, such as a degree, is required to qualify for this offer.
Dining room reservations at Publick House can be made by calling (508) 347-7323
The online booking service OpenTable.com has dealt a blow to the civility of restaurants on this Mother's Day by promoting a #DiningMode campaign.
After interviewing service users and finding out that 85% of respondents admitted they had checked their phone at the restaurant, OpenTable invited Mothers Day restaurant users to experience "free support" so that They can enjoy the conversation and the company of their family. friends.
To facilitate face-to-face interactions, OpenTable has published a list of conversation topics on its website and has suggested a number of #DiningMode "hacks" to help smartphone addicts to put their devices aside.
The participating restaurants rewarded in a variety of ways those who had committed to putting their phone on a meal. Some offer free drinks or desserts, while others have secure "valet parking" for smartphones so diners can enjoy a "phone-free" meal.
MAX, a restaurant group based in Hartford, CT, announced last week the closure of Max Amore, its pasta-themed restaurant in Glastonbury, Connecticut.
Relying on the increase in rental costs and the need to give the restaurant a deep facelift, the management of MAX Restaurant Group decided instead to close the restaurant, which had been doing business for 25 years.
Max Amore will continue operations until June and the announcement of the restaurant closure also announced that the MAX restaurant group was actively looking for another site in the Glastonbury area.
On May 16, Applebee's Neighborhood Grill and Bar announced the addition of a limited-time menu, their new Loaded Fajitas. Available in sirloin steak, chicken and shrimp versions, fajitas are served in a frying pan, smothered in hot queso and garnished with crispy apple smoked bacon.
Each order also includes fajita vegetables, Spanish rice, warm flour tortillas and accents such as guacamole, sour cream, grated cheese and more.
Applebee's is promoting the new Fajitas loaded as a cure for
what is called "low sizzletonin", a condition whose symptoms are cold hands, a lack of fullness and sudden sarcasm attacks. A website created by Applebee's, sizzletonin.com, provides information about "causes" and possible "remedies" for affliction.
A new chain of pancake restaurants may not be up to date, but the recent debut of Gram Cafe & Pancakes in San Francisco caused a sensation.
Gram Cafe & Pancakes, the first US outlet of a chain with numerous establishments in Japan, Hong Kong and Thailand, offers a brunch-style menu with Japanese puffed pancakes as a specialty.
Made from the same ingredients as traditional pancakes, the Japanese Sooffle pancakes derive their Instagram-worthy of a mixture of meringue incorporated into the dough. Cooked gently over low heat, the resulting thicker, thicker pancakes are tender and have a soft interior that looks like custard.
Because preparing crepes takes a lot of time and attention, Gram Cafe's new location only performs 90 orders a day, spreading them in batches from 30 to three preset hours. Since the opening of the cafe on April 5, guests lined up two hours in advance to enjoy an impressive stack of three pancakes priced at $ 16.
Gram Cafe & Pancakes also offers sandwiches, espresso coffee and regular variations of pancakes. It plans to open at least 20 other locations in the western United States.
The channel's English-language website is on cafe-gram.com.
Hugh Robert is a faculty member of the Holyoke Community College's Hospitality and Culinary Program and has over 40 years of experience in the restoration and education industry. Please send the articles of interest to you at Off the Menu at the Republican, PO Box 1329, Springfield, MA 01101; Robert can also be reached at [email protected].
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