Scott Uehlein recently left Canyon Ranch, where he had served as corporate chef for 17 years, to take the title of vice president of product innovation and development at Sonic Drive-In. A visionary in his field, Scott is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. He is the author of Canyon Ranch Nourish: Indulgently Healthy Cuisine (Viking Press, 2009) and co-author of Canyon Ranch Cooks (Rodale Books, October 2003).
He received his culinary training at The Culinary Institute of America in Hyde Park, NY. Prior to joining Canyon Ranch, he studied with famed chef Madeleine Kamman at her school for American chefs located at the Beringer Vineyards in Napa Valley, CA, and served as executive chef at Los Abrigados Resort in Sedona, AZ. Under his direction, Canyon Ranch cuisine was given top honors by the readers of Condé Nast Traveler as well as Gourmet magazine, which stated that Scott and his staff “brought Canyon Ranch cuisine into a new dimension.”
CIA graduate Scott Uehlein, vice president of product innovation and development for Sonic Drive-In, announces the chain’s first mushroom and beef blended burger at the Menus of Change.
The restaurant is the first large chain to test a “blended burger,” a mushroom-beef burger with less fat and calories than the traditional version, a flavor that some consumers say is better, and a much smaller carbon footprint.
The restaurant isn’t the first to experiment with mushroom-beef burgers, though it will be the first fast food chain to do it at a large scale. The Blended Burger project, which is run by the mushroom industry trade association the Mushroom Council and the James Beard Foundation and challenges chefs to create recipes for patties that include at least 25% mushrooms, is currently running its third nationwide contest with a long list of chefs. Both school and corporate cafeterias have adopted blended burger recipes.
A study run by a third party for the Mushroom Council estimated that producing a pound of mushrooms has a carbon dioxide footprint of 0.7 pounds. A pound of beef, by contrast, has a CO2 footprint of 12.3 pounds–one of the most carbon-intensive foods on the planet. While some companies try to create fully plant-based burgers that taste like meat (and bleed like meat), or try to grow meat in a lab, the blended burger takes a different approach. It’s still meat, but with a lower footprint.
fter a 60-day trial in some yet-to-be-announced markets, Sonic will decide whether to make the blended burger a permanent offering at its more than 3,500 locations. “We have a strong test process where every new product is thoroughly tested for operational impact and consumer appeal, including in-market testing with advertising and merchandising,” says Uehlein. “If the product performs well in the market test, it will be considered for a national launch.”
See Chef Scott Uehlein of Sonic Corp, talk about his career and see him doing live Cooking Demo’s at the Ideation Fresh Food Service Forum 2017,organized by The New York Produce Show team. See more about the The New York Produce Show in our World Liberty TV Food and Wine Blog by Clicking here.
Anthony Bourdain, he turned out to be universally popular with the release of his initial book, “Kitchen Confidential: Adventures in the Culinary Underbelly” in 2000. In 2001, he published the book “A Cook’s Tour” and furthermore hosted a network show by a similar name.
In 2005, he started hosting the Travel Channel’s culinary and social experience programs “Anthony Bourdain: No Reservations” and “The Layover”. As opposed to filling in as a gourmet expert at a specific foundation, he voyages, cooks, and recounts stories in prevalent books and TV shows.
He has additionally composed the books “The Nasty Bits”, “Anthony Bourdain’s Les Halles Cookbook”, “Bone in the Throat”, Gone Bamboo”, Typhoid Mary: A Urban Historical”, “No Reservations: Around the World on an Empty Stomach .
In 2007, Bourdain and his wife, Ottavia, became parents to their daughter, Ariane. The couple and their daughter trained in jiu-jitsu fighting and Bourdain gave up his longstanding smoking habit. They separated amicably in 2016.
It doesn’t appear that family life has slowed Bourdain down a bit. He continues to entertain us with his unique mix of grit and class, simplicity and sophistication, street food and four-star fare. You never know what you’re going to get with Bourdain except that it will be real. His dream project is to open the Bourdain Market at Pier 57 in New York City, a giant food hall with dozens of vendors celebrating street food from cultures around the world.
Anthony Bourdain American chef, author and TV personality Spoke at WOBI-2017, see more about Chefs in our World Liberty TV Food and Wine Channels by Clicking here.
New for Caribbean Week New York, the Caribbean Tourism Organization (CTO) has added a RUM Rumble during Caribbean Media Marketplace (Thursday, June 8) where more than 125 journalists, as well as tourism officials and industry executives, witnessed the best-of-the-best Caribbean rum-mixing masters compete for the title of Caribbean Week Mixologist of the Year. The Caribbean Week Mixologist of the Year was announced at the RUM & Rhythm Benefit where the Rum Rumble finalists debuted their winning cocktails on Friday, June 9.
Caribbean Week New York is the largest regional tourism activity in the New York area. Artists, performers, celebrity chefs, investors and other strategic partners join government officials and the media as all converge on New York for a week that showcases the diversity and vibrancy of the region.
See more Caribbean Tourist Organizations events in New York City -2017 in our World Liberty TV Travel and Tourism Channels by clicking here
