January 1, 2011
Edited by Gail Bellamy
SPUD MUFFINS: Idaho Potato Hashbrown Muffins create memorable mornings.
With the interest not only in morning meals but also all-day breakfast, it's time for your menu to rise and shine. Restaurants are revisiting old favorites and reinterpreting breakfast and brunch classics such as hash and French toast. At Mindy's HotChocolate Restaurant and Dessert Bar in Chicago, hash ($13) was a Fall brunch item. It was made with Gunthorp Farms pork belly, Nichols Farm fingerling potatoes, French green beans and caramelized onions, and served with two poached eggs. Brunch at Ashmont Grill in Dorchester, MA recently featured Apple Pie French Toast ($12) with Calvados added to the batter, along with a topping of roasted local apples and crunchy streusel. Last September, late risers got a taste of what they were missing when Wave's executive chef Kristine Subido featured a special event, Breakfast for Dinner ($35 per person, plus tax and gratuity). The event showcased the restaurant's weekend brunch menu. Dinner started at 7 p.m. with a progression of featured dishes such as Housemade Farmer's Cheese with Local Honey, Dried Fruit, and Currant Toast, as well as Fried Chicken and Waffles with aged Cheddar and Indiana Maple Syrup. For other menu inspirations, see this month's recipe section with ideas such as Egg Sliders from Pacci in Atlanta and Idaho Potato Hashbrown Muffins from Hyatt Regency Century Plaza, LA.
Chef Kiera Moritz, Pacci, Atlanta
Chef Bill Jump, Hyatt Regency Century Plaza, L.A.
Director of Operations Wayne Van Akin, Crowne Plaza, Vineyards Chop House, Concord, CA
Green Street Restaurant, Pasadena, CA
Bayberry Inn, Newport, RI
Food-Friendly Drinks
FOR MORE MORNING MENU IDEAS: Our website offers breakfast and brunch recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. Check out more menu suggestions and recipes at www.restaurant-hospitality.com.
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