January 1, 2009
Edited by Gail Bellamy
EYE-OPENER: The Blueberry French Toast Sandwich wakes up the morning menu.
Many customers say breakfast is their favorite meal of the day. That's understandable, when you consider ideas like the ones several chefs have shared for this month's recipe section. Chef J.J. Kingery of Wild Eggs in Louisville, KY, contributes two breakfast sandwich ideas: the Blueberry French Toast Sandwich and the ACE of a BLT (that's avocado, Cheddar and fried egg added to the classic bacon, lettuce and tomato combo). Chef Linda Fay of Happy Trails Catering and Cafe in Pasadena, CA, offers Turkey Frittata Hash with Red Pepper Corn Relish, while Chef Jamie Bissonnette of KO Prime in Boston has created Egg Gratin with Wisconsin Gruyere, Ham and Brioche. Executive Chef David Walzog of SW Steakhouse at Wynn Las Vegas provides an idea for Idaho Potato and Eggs with Smoked Salmon, Creme Fraiche and Chives. From Rosine's in Monterey, CA comes the Turkey, Mushroom and Avocado Benedict recipe, an updated classic. And Chef Elise Wiggins of Panzano in Denver offers the stylishly simple Honey Grapefruit idea.
Look for additional new breakfast recipes, plus the industry's most extensive collection of recipes by product category and daypart, on our website at Restaurant-Hospitality.com/recipes.
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