California-based Impossible Foods is making their flagship plant-based Impossible Burger available to top Canadian chefs across Canada for the first time, as part of the brand’s expansion into new global markets.
Initially launching at select Canadian restaurants, the Impossible Burger will become more widely available starting next month in a variety of additional restaurants and grocery stores across Canada.
In the meantime, Canadians are invited to try the award winning plant-based Impossible Burger in the following restaurants by:
Mark McEwan is the owner of Bymark in Toronto and a fan-favorite judge on Food Network’s Top Chef. A titan of the Toronto food scene and creator of the legendary Bymark Burger, McEwan is designing a new Impossible Burger, the ‘Bymark Street Burger’ with beet chutney, pickled red onion, garlic aioli, aged white cheddar and triple crunch mustard. Lovers of the original Bymark Burger can also order this fan-favourite made with Impossible Burger.
Matty Matheson, who will serve a pizza topped with ground Impossible Burger at his Toronto joint Maker. Matheson, known as the “hardest working man in foodbiz,” is the former head chef at Toronto-based Parts & Labour. He has a large social media following thanks to his hilarious, hit shows on YouTube. The Impossible Return of the Mac pizza is now available at both Maker restaurants in Toronto.
David McMillan and Frédéric Morin, owners of Joe Beef, one of North America’s most famous restaurants. The iconic Montreal institution is a gluttonous homage to carnal pleasures, including foie de veau au girolles, tournedos de cheval aux escargot, steak de gigot d’agneau, and now Impossible petits farcis à la provençale, cigare au choux Impossible and more.
Ivana Raca, celebrated chef, TV personality, philanthropist and partner at Ufficio, a favorite Italian restaurant in Toronto. Ivana’s drive and success has earned her a top spot and deserved reputation across Canada’s culinary landscape. To celebrate Impossible Foods’ arrival in Canada, Ivana will be serving Agnolotti d’Ivana, a delicious dish made with plant-based mozzarella and ground Impossible Burger.
Craig Wong, who creates crave-able soul-food dishes at Toronto’s Caribbean-Asian dining destination Patois. While Wong has perfected comfort food, his culinary pedigree includes years in Michelin starred restaurants including Alain Ducasse’s Plaza Athénée in Paris and Heston Blumental’s Fat Duck in the United Kingdom. Wong has reimagined his famous Chinese “Pineapple” Bun Burger as the mouth-watering Impossible Pineapple Bun Burger.
Chefs Connie DeSousa and John Jackson co-own and operate CHARCUT, a roast house in Calgary Alberta known for its farm-to-table meats. Top Chef alum Connie DeSousa has earned her culinary reputation as a butcher and proponent of delicious, sustainable meat, while John’s career spans top kitchens across the US and Canada, and today focuses on creative and innovative culinary concepts in Calgary. CHARCUT has swapped out one of their signature burgers with two delicious Impossible Burger patties, served with fresh avocado, crispy chips, vine tomatoes and CHARCUT garden herb aioli.
Additionally, the Impossible Burger is also launching today at several other Canadian establishments, prepared by their chefs. Fans at these restaurants are eligible to win an “Impossible Mystery Box.” Everyone will get a goodie bag of Impossible merchandise when they order an Impossible dish at the following restaurants (while supplies last):
- Chef John Lim Hing, Hog Shack Cookhouse (Vancouver)
- Chef Haan Palcu-Chang, Favorites Thai BBQ (Toronto)
- Chef Zach Slootsky, The Federal and Gold Standard (Toronto)
- Chef Tricia Soo, Soos (Toronto)
- Chef Graham Pratt, Woodhouse Brewing (Toronto)
- Chef Mike Poliquin, Metropoliain Brasserie (Ottawa)
- Chef Adam Vettorel, North & Navy (Ottawa)
Some of the “Mystery Boxes” will include an extra-special prize. You can learn more about Impossible Mystery Box and the participating restaurants, by visiting impossiblefoods.ca/hello-canada.
Image via Impossible Foods
