The Bistro at Topsail Announces Participation in the James Beard Foundation's Blended Burger Project

Surf City, NC (May 30, 2017)The Bistro at Topsail has announced that it will be participating in The James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide contest and challenge to make a "blended burger" by blending ground meat with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Chef Bud Taylor has chosen to feature “The Goomba” Burger, $17.99, to showcase a healthier burger, which will be available through July 31, 2017. This special burger includes local grass fed Mills Family Farm beef blended with confit oyster and portobello mushrooms. Toppings include havarti cheese, shiitake bacon, lemongrass aioli, heirloom tomato and baby arugula on a house baked bun.

Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Diners can vote and support Chef Bud Taylor’s participation in the Blended Burger Project™:

  • Visit to vote for “The Goomba” Burger and cast your vote for the blended burger
  • Visit The Bistro at Topsail until July 31, 2017 and ask for the “blended burger”
  • Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!

When the promotion concludes at 11:59pm EST on July 31st, 2017, the five (5) chefs with the most online votes will win a trip to the historic James Beard House in New York City where they will showcase their blended burgers at an exclusive event in 2018.

New this year, customers who vote for their favorite blended burger online will also be entered to win an all-expenses paid trip for two to the 2018 Blended Burger event at the James Beard House.

Visit for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter and Instagram.

The Bistro at Topsail
602 Roland Avenue
Surf City, NC 28445


The Bistro at Topsail, a fine-dining farm to table restaurant holding the recent distinctions of Open Table’s 2016 Diners Choice award and Wine Spectator’s 2016 Award of Excellence, is located in the heart of Surf City, North Carolina on Topsail Island. The restaurant serves a seasonal menu with a focus on North Carolina product and high quality ingredients, many of which are grown on Executive Chef and Owner Bud Taylor’s farm in Holly Ridge, North Carolina. Inspired by his childhood spent learning to cook in his family’s Southern kitchen, Chef-Owner Bud Taylor incorporates Southern foods and flavors into his menu at the Bistro at Topsail.

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow @beardfoundation on FacebookTwitter, Instagram, Pinterest, and Snapchat. Watch the James Beard House Kitchen Cam, James Beard Awards, and more on the Foundation’s Livestream channel. Find more JBF-related video on the Foundation’s YouTube channels.