ALMetro 360 Magazine

Burger Project. An honor that Rivera doesn’t take lightly. The James Beard Foundation is a New York City-based national nonprofit culinary arts organization named in honor of James Beard, a prolific food writer, teacher and cookbook author, who was also known as the "Dean of American Cookery." The well- known culinary foundation partnered with the MushroomCouncil and challenged chefs from around the country to create a healthy, sustainable burger blended with 25% fresh mushrooms. The 5th Annual Contest boasted nearly 500 restaurants in 50 states. This was Rivera’s first time to enter this contest. All summer, more than 400,000 votes were cast to determine the top 25 burgers. Then a panel of food experts selected by the James Beard Founda- tion chose five winners based on culinary creativity, flavor profile and presentation. Other blended burger winners were from the Burger Shack in Lahaina, Hawaii, Hops at 84 East in Holland, Michigan, Playa Linda Brewing Company in Titusville, Florida, and Pompano Grill in Cocoa Beach, Florida. “As so many talented chefs at top restaurants participated in the blended burger competition, I am honored to have been se- lected as one of the grand prize winners,” said Rivera. “I am also excited for the culinary recognition that a James Beard award brings, not only to our restaurant, but also to the city of Mont- gomery.” Rivera believes in being sustainably responsible when sourcing the ingredients for the restaurants. “We as chefs have to be creative in how we use the ingredients of our dishes and use them wisely,” Rivera said. “From the seafood and meat to the produce we use, we need to make sure it is as healthy as possible and we use the entirety of the food we source.” Chef Rivera challenges his team along with his vendors to look for the most sustainably sourced ingredients so that the guests will have the most exquisite experience while dining at Vintage Year. He is always looking for ways to keep his entrees veggie centric, even if you are having a steak. Rivera said, “Desserts are a little harder to make healthy, however we always use fresh fruit and Agave, which is a better option to use as a sweetener.” This is not the first time Chef Rivera has received recognition from the James Beard Foundation. He was recognized by the foun- dation as a Smart Catch Leader for sustainable seafood sourcing. Chef Rivera’s national press accolades include receiving mentions in the New York Times, U.S. News & World Report, Forbes and Newsweek magazines. Plus, Vintage Year has also been named on this year’s Wine Spectator’s list for Awards in Excellence. Raised in Colorado, Chef Rivera’s appreciation for cuisine began at a young age by learning in both of his grandmothers’ kitchens. Both had very different styles as one was Puerto Rican and the other raised in Kansas. “I loved watching and helping them cook and each asked me to pick my favorite,” Rivera said. Starting his career in Colorado, Chef Rivera was the sous chef at the historic Marlowe’s Restaurant. After adding to his culinary knowledge, he was given the opportunity at 23 years old to lead the kitchen as the Executive Chef at Lala’s Wine Bar and Pizzeria. While working out west, Chef Rivera immersed himself into the local food community focusing on using local ingredients and varying his cuisine with the seasons. These efforts earned his eater- ies Top Ten Best New Restaurant awards. Family brought him to Alabama where new opportunities in Birmingham opened with the Todd English P.U.B. as the Executive Sous Chef in the uptown area. He later brought his experience and talent to reopening the Historic Redmont Hotel in downtown Birmingham where he oversaw both a café with fresh breads and locally roasted coffee as well as a fine dining Italian-inspired restau- rant. Now at Vintage Hospitality Group Chef Rivera utilizes simple dishes that focus on twists of distinctive ingredients and flavors that showcase seasonality and quality. Giving back to the community is important to Chef Rivera in addition to donating to numerous non-profits. He has served as a judge for Pro Start, a high school program that involves kids in the hospitality industry. He loves to bring high school kids in to sample some of the dishes hopefully to inspire those who are in- terested in the culinary arts. In his free time, Rivera enjoys working on his home, participating in mud races and spending time with his family that includes wife Alyssa, son Carter and daughter Lore- lai. The Vintage Year’s Winning blended burger features Alabama Wagyu beef, Crimini and Oyster mushrooms, shaved fennel, apple and onion slaw, spiced sorghum glaze, red kale on a Brioche Bun. n 16 AL/ Metro 360 www.almetro360.com Black Angusf filet with heirloom tomatoes, broccolini, romanesco, sun- choke and sweet potato puree.