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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Chef Jonathan Sanning and the James Beard Foundation Blended Burger Project

Enjoy listening to this episode here.

After the show, outside the WLXU studio at Lexington Community Radio, from left, Chef Jonathan Sanning, Rona Roberts, Chris Michel, Chef Ouita Michel

After the show, outside the WLXU studio at Lexington Community Radio, from left, Chef Jonathan Sanning, Rona Roberts, Chris Michel, Chef Ouita Michel

Chef Jonathan Sanning of Smithtown Seafood led Kentucky into the James Beard Foundation Blended Burger Project three years ago, creating memorable burger-mushroom concoctions like the Beef WELLington Burger that remain popular on the menu at the restaurant. Ouita calls Jon "Lexington's most creative chef." The Huit-a-Burger he has created for the 2017 Blended Burger national competition demonstrates his imaginative ways of using local ingredients to present delicious flavors drawn from cultures and cuisines around the world.

The Blended Burger Project is a competition, so go eat the fabulous burger (...chorizo seasoning, avocado crema, lime slaw, corn mushroom queso, and so much more) and then vote for the Huit-a-Burger to win the national contest. Munch the burger—or the other wonderful food at Smithtown Seafood—as you listen to Chef Jon tell about becoming a chef and what he values most in his work.

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