Word: burgers
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...fact your position has won out! The priggish, puritanical, blue-nosed, mandarin, snotty point of view that I represent has been utterly discredited, while the burger has come to accommodate a vast scope not just of proteins but of ethnicities and flavors and different sectors of society. Accessibility is just such a great thing. If everybody that looks at your product feels that they can join in and be a part of it, that's great. That's how I look at it. So for any great chef to put his or her favorite flavors between a bun, that just...
...same time, you see a countervailing tendency. If you look at the Burger Bash here, no one is making Sriracha burgers or whatever ... People say that Morimoto has the best burger, but 9 of 10 are using a squishy bun, yellow square cheese and regular meat. You know, I think there's a lot of creative burgers there - burgers that mix slow-cooked meat or shredded meat. I'm still going to do a burger joint, as soon as I can find the right space. I'm working really hard on it. I want the burger to be classier...
There is no greater spectacle in the hamburger universe than the annual Rachael Ray Burger Bash, held at the South Beach Wine & Food Festival in Miami. At this year's gastronomic gathering, which took place on Feb. 25, I tried all the burgers and talked to all the chefs, and one thing is clear: the hamburger is at a creative crossroads. (See pictures of Rachael Ray's culinary career...
What was most striking about this iteration of the event (as opposed to other ones I've gone to, either as a judge or an observer) was how similar so many of the burgers were. Yes, there were a few exotic ones, like Michael Symon's pastrami-topped Fat Doug burger, which won the People's Choice award, the night's biggest honor. Iron Chef Masaharu Morimoto won critical raves for a Kakuni burger topped with Japanese pork belly and served with a house-made pickle so good, it could put Ba-Tampte out of business. And Daniel Boulud served...
Classic, in fact, was the watchword of the night. "I just wanted to do a straight-up, classic burger," said former Top Chef contestant Spike Mendelsohn of Washington's Good Stuff Eatery, the defending champion, clad in a boxer's robe and wearing a giant title belt. "We do classic burgers at Bill's," said Brett Reichler, chef of the upstart Bill's Bar and Burger, a first-time entrant who followed Mendelsohn's lead in having hot models stand around getting out the vote. "What can I say?" said Randy Garutti, czar of Danny Meyer's phenomenally successful Shake...