Dedicated teams to develop custom innovative solutions.We are all empowered to find the best solution for your needs, whether it comes from finding the right product or creating an entirely new service. $130 million worth of in-stock inventoryĬustomized services and solutions.Our expert product specialists recommend and select the right products for your exact needs. We’re dedicated to providing everything you need to succeed, including:ĭelivering superior products. Here’s how we work to create lasting value: That’s why each one of our employee-owners works hard to improve customers’ productivity and profitability by delivering superior products and innovative services. Now he’s a flexitarian, someone who eats mostly plants but occasionally consumes animal products.As a 100 percent employee-owned company, we understand that when you succeed, we succeed. He says his Bar Mitzvah speech railed against the cruelty of commercial meat. Jonah Goldman, 27, became a vegan at age 10 and slowly converted the rest of his household. Goldman’s father, Seth Goldman, is the executive chair of Beyond Meat and the one who first introduced Mendelsohn to the meat substitute. Farkas’s son, Jonah Goldman, is the marketing director who left a job in sustainable agriculture in Israel to join the team. He co-founded the company with COO Ben Kaplan and Julie Farkas, the Honest Tea co-founder who is listed as social impact director. Although it’s only in the Silver Spring Whole Foods (833 Wayne Avenue), Mendelsohn says the company has an “aggressive” expansion strategy to move into other Whole Foods stores. Mendelsohn says PLNT Burger is a separate entity than his family’s other businesses. With PLNT Burger, Mendelsohn is attempting to provide an indulgent fast food meal without relying on environmentally harmful practices of industrial meat producers. It’s known for Obama-themed burgers and toasted marshmallow milkshakes. Rey Lopez/Eater D.C.įeatured on Season 4 of Top Chef, Mendelsohn used the marketing boost to concentrate on his love of burgers by opening Good Stuff Eatery, a Capitol Hill staple that has expanded in D.C. All of it is certified kosher.ĭolcezza developed PLNT Burger’s oat milk soft serve. Local gelato company Dolcezza developed an oat milk soft serve (strawberry or chocolate) for PLNT Burger, which makes shakes out of it with a splash of more oat milk. Herbed potato fries and sweet potato fries are both available as sides. PLNT Burger uses Schmidt’s potato rolls for the buns, but an off-menu option that Mendelsohn loves replaces the bun with a huge, green wrapping of Swiss chard. It’s topped with “bloomies,” tiny onion shards fried in a rice flour batter. The last option comes with smoky barbecue sauce and a dehydrated, maple-glazed shiitake bacon. To start, PLNT Burger is offering four burgers on the menu: a regular burger with a tomato, lettuce, pickles, and pinkish PLNT sauce a cheeseburger a double cheeseburger and a mushroom bacon burger. Vegan cheese based out of potato starch comes from Follow Your Heart. A PLNT Burger wrapped in Swiss chard Rey Lopez/Eater D.C. “Crispy and brown.”Ī mushroom bacon burger from PLNT Burger with a side of “bloomies” Rey Lopez/Eater D.C. “You do get a Maillard reaction,” Mendelsohn says. Maintaining the joy of tucking into a greasy, fatty burger was paramount. Coconut oil provides the marbling and the extra fat on the grill. Mendelsohn and his longtime righthand man, PLNT Burger director of operations Mike Colletti, are forming patties out of a Beyond Meat 2.0 blend. “I feel like this is the future,” Mendelsohn says, a statement reinforced by his vegan wife, his flexitarian business partner, and the suddenly mainstream availability of meat substitutes at grocery stores and fast food chains like Burger King and KFC. celebrity chef Spike Mendelsohn opens today in Maryland, the patty, the cheese, and the milkshakes are all vegan. But at PLNT Burger, the new fast-casual cubby that D.C. The recent scene inside a Silver Spring Whole Foods happens all over the world at countless burger joints. A square of yellow American cheese melts on top, assisted by steam and a cover that’s placed on the griddle. A pool of fat seeps out of the burger and surrounds the patty, frying it on the flat top with an audible sizzle.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |