Posted: Monday, February 24th 2014 at 11:12am
Suwanee, Cumming employees winners in Mellow Mushroom 'Homegrown Challenge'
ATLANTA – Atlanta-based Mellow Mushroom has crowd-sourced it's own employees for new food and beverage concepts that are now debuting via a limited-run menu.
Items such as the Thaidal Wave Hoagie and the Slow Ridin’ Chicken Salad were created by employees in Suwanee and Cumming and are available nationwide now through March 31.
Mellow Mushroom polled servers, bartenders, prep and line cooks from over 160 locations to curate the new Homegrown Picks menu. The Homegrown Challenge called for the best pizza, salad, calzone, hoagie and cocktail recipes from their employees. Over 85 recipes were submitted and judged on taste, presentation and originality. After whittling down the submissions to the seven finalists that now comprise the Homegrown Picks menu, a panel of professional judges determined an overall food and cocktail winner.
The panel consisted of Eater Atlanta editor Sonia Chopra, Chef Rory Moon, four time James Beard award winning food writer Kim Severson, mixologist Todd Richman and Home-Grown Industries CEO Richard Brasch.
The Best Overall Food Winner, the Thaidal Wave Hoagie, was created by Ben Power, from Suwanne, and features all-natural sweet thai chili chicken, grilled onions and mushrooms, provolone cheese, fresh broccoli and tomatoes, mayonnaise and finished with a balsamic glaze drizzle. Powers’ dish was also awarded Best Overall Food.
Cole Smith, from Cumming, created the Slow Ridin’ Chicken Salad which features grilled all-natural chicken chopped and blended with finely diced jalapeno, caramelized pecans, organic apples and mayo, all served on garlic toast points.
Link: Mellow Mushroom
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