Impossible Burger set for Oakland Coliseum

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Impossible Foods, a company based at 525 Chesapeake Dr. in Redwood City that is known for making the all-plant-based Impossible Burger, is headed for Oakland Coliseum.

The Impossible Burger is set to be served “Opening Day” Thursday, March 29, when the Oakland A’s host the Los Angeles Angels at 1:05 p.m., according to the company.

In development since 2011 and debuting in July 2016, the burgers are the creation of Executive Chef Effie Spiegler, who is said to have made them taste and smell like ground beef from cows. The Impossible Burger’s ingredients are water, wheat protein, potato protein, coconut oil and heme. Heme “contributes to the characteristic taste of meat and catalyzes all the other flavors when meat is cooked,” the company says.

A’s President Dave Kaval praised “the story behind the Impossible Burger.”

“It is not only cutting edge and innovative in its approach to food production, but it is also the best plant-based burger currently on the market,” Kaval said in a statement. “We are thrilled to be the first team to offer it to our fans.”

The burgers are produced without hormones, antibiotics, cholesterol or artificial flavors, and their production was said to be vastly more environmentally friendly than conventional ground beef from cows. More than 800 restaurants are currently serving Impossible Burger from Impossible Foods, which launched production in September at its first large-scale manufacturing plant in Oakland. After the Oakland plant is running at full operation, retail sales will launch, the company said.

If you’re looking to find The Impossible Burger at the ballpark, it is set to be served in Concession Stand 123 and Shibe Park Tavern. Two signature stylings will be offered: “French Onion” Sliders with caramelized balsamic onions, oil-cured tomatoes, brie spread and brioche slider buns at Concessions Stand 123, as well as an Impossible “Breakfast Burger” with oil-cured tomatoes, applewood-smoked bacon, a sunny side egg, ghost pepper cheese, bacon aioli and a brioche bun at Shibe Park Tavern.

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