By Flavor & The Menu
September 27, 2023

Chef David Burke

Celebrated American restaurateur Chef David Burke has launched numerous concepts under his personal brand, and a guiding principle across each is the thoughtful curation of ingredients. “I am always selective with the options we include in our menus,” notes Chef Burke. Thus, his choice to use the restaurant-quality 4.7-oz. Quorn Crispy ChiQin Cutlets at four of his restaurants is a powerful testimonial for the mycoprotein- based, meat-free chicken alternative.

Quorn’s Mycoprotein^® is a naturally sourced, soy-free, non-GMO whole food that’s an excellent source of protein and fiber, while being lower in overall fat content and cholesterol than animal proteins. It relies on a century-old fermentation process that uses natural starters (namely, tiny fungi that grow similar to the root structure of mushrooms) to convert starch to protein. It performs well in a wide range of culinary applications, providing a neutral umami taste that pairs well with other flavors. “Quorn products offer versatility and flexibility to create without worrying about texture or covering up flavors,” says Chef Burke.

The vegetarian “ChiQin” Parmesan Sandwich graces the lunch and happy hour menus at David Burke Tavern, showcasing contemporary approaches to classic fare; as well as THE GOAT by David Burke, an Italian- American concept; 1776 by David Burke, serving modern American cuisine; and at Red Horse by David Burke, a steakhouse and sushi concept. “From appetizers to soups to entrées, Quorn products are the best meat alternative to create and innovate our menus,” says Chef Burke.

Learn more about how Quorn products can help create your future “best-of” menu items. quornfoodservice.us