Match Meats, a St. Louis-based company specializing in vegan meat alternatives, received national kudos this week. People for the Ethical Treatment of Animals (PETA) named Match Meats "Best Food-Service Innovation" in its sixth annual Proggy Awards. The Proggies honor businesses, products and individuals that show a strong commitment to animal rights. In a January 13 press release, PETA executive vice president Tracy Reiman said, "Not only are Match Meats' faux meats healthy and humane, they are
My feature story "Where's the Beef?", just out today, tells the story of St. Louis' very own Allison Burgess, a vegetarian who was tired of the limited meatless options in restaurants and decided to create her own meat substitute. The result, Match, mimics the flavor and texture of meat and allows chefs to add their own seasonings.The idea of faux meat was not a popular one here at RFT world headquarters and led to a round of philosophical debates about the nature of meat itself, and also of veg
photo: Jennifer SilverbergIn this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long. We begin with crab cakes devised by Match's executive chef and general manager, Freddie Holland:Ingredients:3 tablespoons vegan mayo1 tablespoon Dijon mustard1 teaspoon dry mustard1/4 teaspoon hot sauce1/8 teaspoon cayenne1 teaspoon salt1/4 teaspoon black pepper1/4 cup
flickr.com/photos/creativilleIn this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.Just in time for the Fourth, here's Clint Whittemore's Match burger. Whittemore is the executive chef at The Market at Busch's Grove.Ingredients:1 pound Match Beef1/2 of one poblano pepper, diced1 teaspoon cumin1 teaspoon coriander1/4 teaspoon allspice2 tablespoons c
photo: David KilperHolmes Lounge at Washington University, where you can eat Suarez' food.In this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.Gary Suarez is the executive chef at Bon Appetit, the dining service at Washington University. Here's his recipe for a Match chicken roulade, stuffed with corn and wild rice.Ingredients:1 pound Match chicke
