MEDIA CALL: BONDI RESCUE LIFEGUARD’S BURGER EATING CONTEST
Announcement posted by Markson Sparks! 29 Jun 2016
MEDIA CALL: BONDI RESCUE LIFEGUARD’S BURGER EATING CONTEST AT BASTE'D
The official launch and opening of Baste’d Pop-Up store is tomorrow, Thursday the 30th of June at 11.30am, corner of Crown Street & Oxford Street, Darlinghurst with Bondi Rescue Lifeguards, Bruce “Hoppo” Hopkins, Troy “Gonzo” Quinlan, and Jesse Polock competing in a Black Tie Burger Eating Contest at 11.30am. This will be followed by another burger eating competition open to the public immediately after.
Baste’d burgers and bowls comes from the founder of Oporto, who is bringing back the iconic original Grilled-Chilli Chicken Burger, called the Chilli Lifeguard and introducing the delicious 12 hour slow cooked and sauce grilled wagyu beef Jo'Burger.
Media and guests will be treated to juicy flavoursome burgers and bowls followed by delicious ice cream sliders at the Baste’d pop up store – while the first 100 members of the public to arrive from 12 noon will be treated to a free lunch.
TO INTERVIEW BRUCE “HOPPO” HOPKINS email max@marksonsparks.com or call Max Markson 0412501601
On the menu you’ll find:
The Chilli Lifeguard, aka the ORIGINAL original chilli chicken burger by Oporto founder Gary Linz. Delicious marinated chicken tenderloin, crumbed, with mayo, cheddar cheese, cos lettuce and tomato on a semi- brioche sesame seed bun drizzled with Baste’d’s famous chilli sauce.
The Jo'Burger aka the South African sauce baste'd beef brisket burger, with 12 hour slow cooked wagyu beef brisket with slaw, shallots, caremelised onion, dill pickles, and cheddar cheese on a semi-brioche bun.
The Funguy vegetarian burger with oven roasted field mushrooms basted in homemade pesto mayo with shredded cheddar and house slaw, drizzled in balsamic reduction on a toasted semi-brioche bun.
The Porkin Gewd burger is packed with tender slow cooked pork shoulder, sauce-grilled in a homemade Louisiana sauce, with caramelised pineapple slaw, crispy onions, mayo, polski-pickles on a toasted semi-brioche bun.
Beef loaded fries, fries topped with basted slow cooked wagyu brisket with American Kraft cheese and secret chilli sauce,
AND a range of fabulous meat & rice (or cauli-rice) bowls - slow cooked & sauce grilled beef or pork, marinated & grilled chicken, and grilled pesto-sauced mushrooms, and last but not least the marinated & grilled chicken salad bowl.
For desert, the Little Bombers - mouth-watering ice cream sliders! A mini toasted semi-brioche bun filled with melted chocolate, icecream and crushed Oreos. Yum!
TO INTERVIEW BRUCE “HOPPO” HOPKINS email max@marksonsparks.com or call Max Markson 0412501601