<\/p>\n

On July 31^{st<\/sup>, five chefs who have the most online votes will win a trip to the historic James Beard (a native Portlander) House in New York to put their most well-crafted burger on display at an exclusive event where customers will vote on their favorites.<\/p>\n}

This event, The Blended Burger Project<\/a>, challenges chefs from across the United States to create their best version of a \u201cblended burger,\u201d described as \u201ccombining ground meat with finely chopped mushrooms to create a delicious, healthier and more sustainable burger<\/em>.\u201d<\/p>\n

Altabira\u2019s chef de cuisine, Luis Escorcia, recently showcased his entry, the Catalan Blended Burger, along with several other mouth-watering creations on a beautiful day for a rooftop gathering at the corner of 10^{th<\/sup> and NE Grand on the 6th<\/sup> floor of Hotel Eastlund.<\/p>\n}

The Catalan Blended Burger itself is hand-formed with a mixture of ground chuck and shiitake mushrooms, then is put on the grill with spring onions, romesco sauce and fresh aioli on a toasted house-made bun.<\/p>\n

The bun is warm, soft and provides the perfect foundation for Escorcia\u2019s composition of beef, mushrooms and vegetables. The burger itself is cooked just the way you like it \u2013 in this case, medium-well.<\/p>\n

We had the pleasure of interviewing Escorcia about his time at Altabira and what makes the classy regional American cuisine tavern tick under his stewardship. He considers himself somewhat lucky, yet his talent should not be undersold.<\/p>\n

\u201cIt\u2019s my first head chef position,\u201d he admits.<\/p>\n

His culinary training comes courtesy of the California Culinary Academy. Over his epicurean travels, Escorcia has cooked in kitchens from New Orleans to San Francisco before he landing in Portland and catching that stroke of luck when he found a position working with well-known Portland restaurateur David Machado.<\/p>\n

He was hired on as a sous chef, at another establishment under David Machado\u2019s stable of restaurants, before he was brought over to Altabira, about four months after they opened. He worked under another chef, then was eventually promoted and, \u201cthe rest is history,\u201d as Escorcia puts it.<\/p>\n

So, now that he\u2019s found himself in his first head chef position, he\u2019s excited for what the future has to bring.<\/p>\n

\u201cYou grow with the company,\u201d he says, \u201cand take charge and \u2013 if you\u2019re able \u2013 create menus and have fun with them.\u201d<\/p>\n

He certainly does have fun with his menu. Outside of his blended burger, Escorcia\u2019s idea of fun comes through in other dishes he has on display for the day.<\/p>\n