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
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
