You’ll never find Jon Bertolone, chef of Nourish in Oregon, serving an Impossible Burger. He says there are other ways to be inventive with a savory, plant-based patty. “Umami is something that has sort of driven my culinary journey,” Bertolone says. He’s been experimenting with garum (fermented fish sauce) to capture beef flavor, too. Fermentation, Bertolone says, is “the key to bridging cultures, because every culture has them.”
Read more (The Register-Guard)