Smashed Smoke Burger Wins Over Judges' Taste Buds and a Spot on the Menu as Red Robin's "Best of the Bash" at the Food Network South Beach Wine & Food Festival

Sat Feb 23, 2013 12:07pm EST

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Red Robin and Mo Rocca Present Award at the Festival's Amstel Light Burger Bash
GREENWOOD VILLAGE, Colo.,  Feb. 23, 2013  /PRNewswire/ -- America's most
prestigious burger competition brought some YUMMM-y menu innovation with the
presentation of  Red Robin's first-ever Best of the Bash Award at the Food
Network South Beach Wine & Food Festival's Amstel Light Burger Bash. Chefs
Laurent Tourondel,  Andrew Buffalino  and  Jedd Adair  of  LT Burger in the
Harbor  in  Sag Harbor, New York  dished up deliciousness with their Smashed
Smoke Burger, featuring a craveable combination of black peppered bacon,  New
York State  cheddar, Spanish onion, and sweet sauce.   

(Logo:  http://photos.prnewswire.com/prnh/20120522/NY11686LOGO  )

All chefs participating in the Amstel Light Burger Bash presented by Pat
LaFrieda Meats hosted by  Rachael Ray  in  Miami, Fla.  on  Feb. 22  were
invited to submit their burger recipe to Red Robin for the chance to win 
$10,000  and an appearance on the Gourmet Burger Expert's menu.   

Mo Rocca, host of Cooking Channel's  My Grandmother's Ravioli  and correspondent
for  CBSSunday Morning  with  Charles Osgood, along with  Denny Marie Post,
chief menu & marketing officer for Red Robin, and  Scott Weaver, the brand's
director of culinary, tasted, judged and selected the Smashed Smoke Burger as
Red Robin's Best of the Bash based on criteria such as creativity, taste and
presentation.   

"Tasting a dozen burgers in the running for Red Robin's Best of the Bash Award
was no easy task," said Best of the Bash judge,  Mo Rocca.  "I thought the chefs
participating in the Amstel Light Burger Bash had the tough job, but I had my
work cut out for me in having to help choose a winner!"  

"The Smashed Smoke Burger had all of the notes of a perfectly prepared burger,"
said Chef  Scott Weaver, Red Robin's director of culinary.  "It was a savory
combination of sweet and smoky flavors balanced with great texture from the
cheese and peppery bacon."

In addition to the cash prize, the Smashed Smoke Burger will be served in more
than 465 Red Robin®  restaurants in the U.S. and  Canada  as a
limited-time-offer as part of Red Robin's premium burger line. Designed to
satisfy the cravings of America's top-notch burger fans, the chef-crafted
burgers will use premium proteins stacked on an artisan bun with high-quality
toppings such as roasted tomatoes, artisan cheeses and premium sauces and aiolis
prepared in-house. The high-end burgers will be priced in line with Red Robin's
entree offerings and served with a choice of two sides including Red Robin's
signature Bottomless Steak Fries®, which means free refills.

"We see the burger as a great canvas for innovation, and the chefs who shared
their original burgers with us at the event are further proof of that," said 
Denny Marie Post, Red Robin's senior vice president and chief menu & marketing
officer.  "As the gourmet burger leader, Red Robin has been making great burgers
for over forty years and we're excited to continue to give our guests what they
crave with the premium burger line."

In addition to presenting the Best of the Bash Award, Red Robin served the
winning burger from the Red Robin Savory Scholar Contest at the event. 
Beginning  Jan. 10, Red Robin invited students from the  Florida International
University  (FIU) Chaplin School of Hospitality & Tourism Management, the
beneficiary of all proceeds from the Food Network South Beach Wine & Food
Festival presented by FOOD & WINE, to submit their original burger recipes for
consideration for the award.   

Luciana Page  was selected from among more than one hundred entries for her
Korean Kalbi BBQ Burger, a unique blend of spicy and tangy authentic Korean
flavors including pickled cucumbers and cabbage on a Korean BBQ glazed beef
patty on a Brioche bun.  In addition to the opportunity to serve her winning
burger at the Amstel Light Burger Bash, Page also won a  $10,000  scholarship
and a three-month internship at Yummm U, Red Robin's research & development and
culinary facility located near  Denver, Colo.  The Korean Kalbi BBQ Burger could
potentially make its debut on the Red Robin menu as part of its Red's Tavern
Double Style burger platform in 2013. Page will graduate from FIU with a
bachelor's of science in hospitality management which prepares her to succeed as
a leader in today's competitive business environment.

For more information about Red Robin and to find a restaurant location near you,
visit  www.redrobin.com.  

About Red Robin Gourmet Burgers, Inc. (NASDAQ: RRGB)
Red Robin Gourmet Burgers, Inc. (www.redrobin.com), a casual dining restaurant
chain founded in 1969 that operates through its wholly-owned subsidiary, Red
Robin International, Inc., is the gourmet burger expert, famous for serving more
than two dozen craveable, high-quality burgers with Bottomless Steak Fries®  in
a fun environment welcoming to guests of all ages.  In addition to its many
burger offerings, Red Robin serves a wide variety of salads, soups, appetizers,
entrees, desserts and signature Mad Mixology®  Beverages. There currently are
473 Red Robin locations across  the United States  and  Canada, including 335
company-owned Red Robin®  restaurants and five Red Robin's Burger Works®
locations, and 133 Red Robin®  restaurants operating under franchise agreements.
Red Robin… YUMMM®! Connect with Red Robin on  Facebook  and  Twitter.   

About  Mo Rocca
Mo Rocca, host of Cooking Channel's  My Grandmother's Ravioli, is best known for
his off-beat news reports and satirical commentary.  Currently a Correspondent
for  CBS Sunday Morning with  Charles Osgood, he's also a panelist on NPR's hit
weekly quiz show  Wait, Wait...Don't Tell Me!  and the host of  Food(ography) 
on the Cooking Channel.  Mo spent four seasons on Comedy Central's  Daily Show
with  Jon Stewart.   On Broadway he starred in  The 25th Annual Putnam County
Spelling Bee.  A native of  Washington, D.C., Mo earned a bachelor's degree at 
Harvard  and resides in  New York City.

About the Chaplin School of Hospitality & Tourism Management
Florida International University's Chaplin School of Hospitality and Tourism
Management has been distinguished as one of the top hospitality programs in the
U.S.  Each year more than 1,400 undergraduate and graduate students from across 
the United States  and around the world choose FIU for its outstanding
reputation, advantageous campus locations, expert faculty, rich curriculum, and
fast-track career advantages in the international hotel, foodservice and tourism
industries. In  August 2006, FIU unveiled the first U.S. School of Hospitality
and Tourism in  Tianjin, China. The Marriott Tianjin China Program is FIU's
largest international program, with a capacity for up to 2,000 students.  For
more information about  Florida International University's School of Hospitality
and Tourism Management, visit  http://hospitality.fiu.edu.



SOURCE  Red Robin Gourmet Burgers, Inc.


Jamie Winter, Red Robin Gourmet Burgers, +1-303-846-6108, jwinter@redrobin.com;
Cristin Johnson, Coyne PR, +1-973-588-2104, cjohnson@coynepr.com

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