Grand Tastings and Burger Blends

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Jardin “Chef’s Grand Tasting” series starts

A new summer dining series began in June at the new Jardin restaurant (330 Clematis St., West Palm Beach, 561/440-5273). Started by husband/wife chef team and owners Jordan Lerman and Stephanie Cohen, the 15-course tasting menu is offered at 7 p.m., on Mondays through Aug. 29. The menu will change weekly, the cost is $75 per person, and a $30 wine or cocktail pairing is available, too. Only eight lucky diners get to participate, so reservations are a must.

Vote for local burgers joining Blended Burger Project

For a second year, the James Beard Foundation is sponsoring the Blended Burger Project, with chefs all over the country working to show customers a better burger. This project’s goal is to prove that great taste, better nutrition and increased sustainability can dish up a great-tasting burger. The secret ingredients are mushrooms. The idea was born from a partnership between the Mushroom Council and the Culinary Institute of America.

Three Palm Beach County restaurants are participating: Tucker Duke’s (1658 N. Federal Highway, Boca Raton, 561/717-8153); The Cooper, Palm Beach Gardens(4610 PGA Blvd., Palm Beach Gardens, 561/622-0032); and Chef’s Kitchen and Smokehouse (2911 N. Military Trail, West Palm Beach, 561/530-4822). Burger fans should vote for their favorite burger here, and the top five chefs will win a trip to New York City to be congratulated at the James Beard House. Voting ends July 31.

Tucker Duke’s burger is made with crimini, shiitake and portabella mushroom blend, caramelized onions, smoked gouda pimento cheese, lacquered pork belly, spring mix, house-made ketchup on a crunch brioche onion bun. The Cooper’s burger, called The Butcher’s Blend Burger (pictured; photo by Libbyvision.com), has a combo of ground chuck, brisket, short rib, shiitake, maitake and black truffle mushrooms. Chef’s Kitchen has the Lionfish Seafood Burger, with shiitake mushrooms, scallops, shrimp, hemp seed, black radish jicama slaw and cilantro aioli on yucca bread. We could get used to these blends!