Industry News | September 3, 2009

Sliders: How to Go Glam

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These days, small plates on the menu mean big business. Mini-burgers – more commonly known as “sliders” – are the No. 1 appetizer in 2009 according to the National Restaurant Association’s latest survey of over 1,600 chefs.

So, how to distinguish the trendy minis so they always stand out from the crowd? Offer guests unusual sliders by using artisan cheeses.

Below are some industry examples of using BelGioioso Cheeses to make ordinary mini-burgers extraordinary.

• Alison Awerbach, co-owner and vice president of Abigail Kirsch Culinary Productions in New York City, offers guests a Mediterranean take on an American classic. She features ground beef blended with portobello mushroom, sundried tomato and grated BelGioioso Parmesan. After pan-frying, Awerbach tops each patty with slices of BelGioioso CreamyGorg and Sliced Mild Provolone, then crowns it with pesto and sliced tomatoes for a three-cheese hit with guests.

• Chef Thomas Macrina of the Desmond Great Valley Hotel and Conference Center in Malvern, Pa., created a New York Sirloin & CreamyGorg Slider for the American Culinary Federation’s recent annual gala for its honor society, the American Academy of Chefs. The upscale slider, lightly toasted to melt the BelGioioso CreamyGorg over sautéed onion and port-seared sirloin, so impressed the 400-plus chefs that Macrina replaced a current offering on his menu with his new, BelGioioso-inspired creation.

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