A couple of weeks ago, Bubbles and Burgers – The Great Burger Debate, took place as the perfect event to kick off September on Martha’s Vineyard!
Four Vineyard chefs compete to win the coveted title of Best Burger.
Martha’s Vineyard is known for it’s close community, a community that focuses on food, wine, and all things local. That’s where the Bubbles & Burgers event, organized by John Clift of Vintage MV. Sponsored by Del Terruño Free Range Beef, this was the event of the season! Delicious burger bites, amazing drinks, and great company!
Meet The Chefs:
Chef Martin Verano (the winner!) has been the Executive Chef of the Boathouse Restaurant in downtown Edgartown for 3 years. He had apprenticed for chefs such as Michael Mina, Guy Savoy and Wolfgang Puck, he learned the ropes of successful kitchens and moved to Martha’s Vineyard to work closer with fresh seafood and local farms.
Chef Matt Safranek is currently the Chef de cuisine, Detente, Edgartown. Matthew is a veteran of kitchens in Seattle, New York City, and Dublin, Ireland. He spends his free time with his wife, running, and snowboarding.
Chef Peter Lodi has been a chef for most of his life. Currently he and his wife Whitney divide their time between Montana and Wyoming in the winter and Martha’s Vineyard in the summer, where he is a private chef for a several families.
Chef Aaron Zeender, Former Chef at Atria and Art cliff food truck. Enjoys building houses in his spare time.
Learn more about Del Terruño Free Range Beef :
A country of soft, rolling hills, with a climate that ranges from 77 degrees in the summer to 56 degrees in the winter, Uruguay offers 39 million acres of grazing land where animals can be (pasture raised) twelve months of the year.
Our ranch owners are established in areas that provide the very best natural grass, water and shade. The cattle roam freely, and never have to walk far or to climb steep mountains to drink fresh water, to rest under large trees, or to feed on soft grass. The result? Tender, tasty meat from healthy animals that have never received antibiotics, hormones or eaten animal byproducts as part of their diet.
Del Terruño Free Range Beef specializes in breeds well known for their excellent meat, including Aberdeen Angus and Hereford. Second, we hand-select the best animals. They are raised free on the prairies, eating only fresh, natural grass. Del Terruño animals attain the ideal weight at a young age, without the need of any chemical fattening or animal byproducts ever added to their diets.
We loved your review, Marnley! Everyone at Del Terruño works hard to spread awareness of healthier and safer beef options and we can’t thank enthusiastic fans and writers like you enough. Del Terruño Free Range Beef has a commitment to support local New England chefs as well as fun events like Bubbles and Burgers. Over the past year we’ve continued our push to be a true “friend of the chef” by participating in many culinary events and growing our local presence both, on and off the Island. We appreciate you taking the time to review this event and include Del Terruño in your post, and we hope to see you at the next event and work with you further in the near future!
My Favorite Chef is Matt Safranek, He is the best, i follow his blog everyday.