Max Dale’s Steak & Chop House has announced that they will again be participating in The James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.
Chef David Peterson has chosen to feature the new Blended Burger to showcase a healthier burger through July 31, 2018. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. 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.
Diners can vote and support the Blended Burger Project™:
- Visit http://bit.ly/maxdalesburger to see the Max Dale’s Blended Burger entry
- Visit jamesbeard.org/blendedburgerproject to view the gallery of all blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance
- You can also visit a participating restaurant from Memorial Day, May 28 – July 31, 2018 (view the entire list at jamesbeard.org/blendedburgerproject/participants) and ask for the “blended burger”.
- Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!
*Or other protein, see Official Contest Rules for details.
JUDGING
In August, a prestigious panel of judges on behalf of the James Beard Foundation will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation. Judges are:
- Andrew Zimmern, TV personality, chef, writer and teacher.
- Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.
- Susan Westmoreland, Culinary Director, Good Housekeeping.
Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House.
Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.
WHERE
Max Dales Steak and Chop House, 2030 Riverside Drive, Mount Vernon, WA 98273.
ABOUT THE RESTAURANT
Max Dale’s, now in it’s 67th year, celebrates a history dating back to 1951 when Max
and Pauline Dale, influenced by their good friend and Seattle restaurateur Victor
Rosellini, rewrote their business plan. They decided to significantly revise their burger
and fries menu to one that included more sophisticated offerings. That decision became
a game changer.
After a fire destroyed the restaurant in 1976, a Safeco claim adjuster by the name of
Tony Pickering helped the Dale’s process their paperwork to rebuild. The following year,
Tony left Safeco for a new career in the restaurant business with Max Dale’s and never
looked back.
Nearly twenty years later, Tony and his team opened a sister restaurant, Stanwood Grill,
offering the same fine-dining experience that had come to define Max Dale’s. Today
Max Dale’s and Stanwood Grill are owned and managed by Tony’s son Danny, and
nephew Paul who purchased both restaurants in 2006.
Paul and Danny enjoy pushing the envelope with new menu creations, which now
include gluten-free selections, fresh local ingredients and area wine, whiskey and
brewery selections. But they remain committed to preserving their history as the place to
go when only a tender, juicy steak can satisfy. Max Dale’s continues the tradition of
offering the best steak selection in the Skagit Valley.
For more information go to:
www.maxdales.com. Follow Max Dales on Facebook and Instagram.
About the James Beard Foundation (JBF)
The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City, the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include our Taste America tour; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.
