Impossible Foods debuts in Canada

The Impossible Burger, now available to Canadian restaurants, is being added to restaurant menus by some of Canada’s top chefs.

Starting in October, all restaurants and grocery stores in Canada will be able to order Impossible Foods’ plant-based meat.

For the next two weeks, the following restaurants are offering a sneak peek and chefs are putting their own twist on the burgers:

• Mark McEwan, the owner of Bymark in Toronto and a fan-favorite judge on Food Network’s Top Chef. 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.
• Matty Matheson will serve a pizza topped with ground Impossible Burger at his Toronto joint Maker. Matheson is the former head chef at Toronto-based Parts & Labour.  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 in Montreal are featuring Impossible petits farcis à la provençale and cigare au choux Impossible.
• Ivana Raca, celebrated chef, TV personality, philanthropist and partner at Ufficio, a popular Italian restaurant in Toronto, will be serving Agnolotti d’Ivana, a 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 U.K. 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. The chefs have 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.

The Impossible Burger was introduced in 2011. The heme in Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat but uses far fewer resources because it’s made from plants, not animals, Impossible Foods said in a news release.