The Green Apron Competes to be the Better Burger

How do you like your burger? Meat? Veggie? Lettuce, tomato, onion? Blended with mushrooms?

…Wait… What was that last one? Hamburger meat blended together with mushrooms. Hmm, that sounds interesting. Well, as part of a new health initiative, the chefs at Stratton’s Green Apron will be hard at work this summer putting their culinary artistry to the test by competing in the James Beard Foundation Better Burger Project.

Throughout the summer, restaurant guests are to upload a photo of their Better Burger, which is hamburger meat blended with finely chopped mushrooms, to Instagram with the hashtag #BetterBurgerProject. When the contest concludes on July 31, 2015, the top 5 chefs with the most Instagram uploads from guests will win a trip to New York City to cook their Better Burger at the James Beard Foundation Food Conference.

According the the Better Burger judges, blending mushrooms and meat improves flavor, texture and juciness. It also reduces calories, fat and sodium and adding key nurtients like vitamin D, potassium and B vitamins.

Table Provided by http://www.jamesbeard.org/better-burger-project
Table Provided by http://www.jamesbeard.org/better-burger-project

The chefs at the Green Apron are embracing the sustainable culture of Vermont and sourcing local ingredients for their Better Burger, and it is delicious.

Green Apron's first Better Burger.
Green Apron’s first Better Burger.

Ingredients

Vermont grass fed Bison

Hen of the Woods Mushroom

Grafton 2 year cheddar

Local Arugula

Grilled Local Heirloom & Tomato

Balsamic Marinated Red Onions and Baby peppers

Sriracha Aioli

Mushroom Demi

Toasted Brioche

I am now very hungry.

So, if you’re at the Green Apron this summer, be sure to try out this delicious, healthy burger and upload your photo to Instagram using the hashtag #BetterBurgerProject.

Author: Cassie Russo

“Green Restaurant in the Green Mountain State”

By Lucyann Murray

Stratton Food and Beverage Achieves “Green Restaurant in the Green Mountain State” Designation

A number of initiatives have been cooking behind the scenes this winter in Stratton Mountain Food & Beverage. While striving for quality and consistency, an element of sustainability has been incorporated through local sourcing of food, conscious sourcing of non-food products, energy efficient measures, and waste diversion away from landfills, to name a few. All six food establishments, which include Stratton Mountain Club, Cob’s Market, Mid-Mountain Lodge, Sunbowl Lodge, Bentley’s and Grizzly’s, are proudly sourcing 16% of their food locally. Stratton has just partnered with Vermont Fresh Network, a network connecting farmers to businesses, and is looking to raise that number in the near future. Stratton has also looked to companies such as EcoLogic Solutions to source green cleaners and energy efficient dishwashers. After an energy assessment this year, a number of steps are being taken to improve energy efficiency throughout all establishments. Lastly, through composting, the kitchens have begun to lessen their impact on landfills. These six establishments are producing approximately a ton of compost a week which is sent to a dairy farm in Fort Ann, NY where it is turned into energy. These initiatives are just the beginning of what is to come in this department.

Congratulations to Food and Beverage for achieving Green Restaurant status. Keep up the good work.

Stay tuned for updates in Tenderloins, Bentley’s, catering, and the Stratton Mountain Club this summer!

The Fire Tower Restaurant & Tavern

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By Lauren Suriani

Who doesn’t love a good meal, especially when it’s delicious? Last night the marketing team at Stratton got a chance to try out the new restaurant located in the Stratton Village, The Fire Tower Restaurant & Tavern (formally Organic Pizza Company).

If you were around at all this summer, you may have noticed some commotion in the village and a lot of it happening around what is now The Fire Tower. Owner, Peter Micioni, has created something that everyone is going to love. The atmosphere inside is cozy and relaxing yet upscale and modern. They are calling it “rustic Vermont meets urban chic.” It was great to see the locally milled timbers and barn board as well as hand blown glass lighting, which were created right in Manchester.

But the atmosphere isn’t the only great thing; the food was fantastic. Everyone was raving. From drinks to dessert, Fire Tower doesn’t miss a beat. I thoroughly enjoyed my quesadilla appetizer. Loaded with braised beef and a special sour cream, I couldn’t get enough. The jerk wings were also delicious. Served with a special dipping sauce that was the perfect mix of sweet and tangy. They than surprised us by bringing out pizza for us to sample. Again, it was awesome. For my entrée, I ordered what I like to call the best cut of pork I’ve ever had. It was cooked to perfection and topped with figs and apples.

They will be offering everything from soups and salads, to shrimp, chipotle glazed ribs, burgers and pizza. And let’s not forget about the bar. Topped with concrete and illuminated alabaster panels the bar was the place to be last night. They offer some of the most unique Vermont craft beer as well as wine from around the globe.

ImageThe official opening of The Fire Tower is tomorrow, Saturday, November 23. They will offer lunch at 11:30am, après at 2:30pm and dinner at 5pm. They will also offer carry out and delivery options in case you want to stay in after a hard day on the slopes.

Stop in and give The Fire Tower a try. You surely will not be disappointed.