December 28, 2017
The Impossible Burger is marketed as nearly indistinguishable from meat. It claims to have the same smell, sizzle, texture and flavor with only plant-based products and is free of hormones, antibiotics, cholesterol and artificial flavors.
"We are in a new era of consumption, one in which we cannot ignore the impact our habits have on our planet," said Greg Koch, Stone Brewing executive chairman & co-founder in 2006. "Today we find ourselves in a time of thriving innovation in which companies like Impossible are finding revolutionary ways of moving forward without sacrificing excellence. Freshness, quality and innovation are the foundation of Stone's beers and our food has always been sourced, prepared and served with the same high standards."
Stone’s Impossible Burger offers smashed avocado at the base and sunchoke straws at the top, with the Impossible patty smothered in Hellfire Cheese (house-made Oaxaca cheese fondue with habanero and Thai chilies) and sweety drop Peruvian peppers, all served on a brioche bun. The burger is served with a side of crushed baby gold potatoes and roasted garlic & ancho aioli. The Stone Brewing World Bistro & Gardens Impossible Burger is available for a limited time at both San Diego locations for $17.
Stone Brewing recently hired Gregg Frazer, Head of Hospitality to oversee all of its hospitality outposts. A chef by trade with more than 20 years of experience in the hospitality industry, Frazer is no stranger to the Impossible frenzy. He most recently served as Umami Burger’s Chief of Operations where he introduced the menu item to its first multi-unit restaurant in the US.
For more information on Stone Brewing World Bistro & Gardens – Escondido and Stone Brewing World Bistro & Gardens – Liberty Station, visit StoneBrewing.com/visit.
