When it comes to industry trends, it was only a few months ago that Bob O’Brien, president of NPD Foodworld, told attendees at Restaurant Hospitality’s Concepts of Tomorrow conference that breakfast is the bright spot in all dayparts. This month’s recipes provide some rise-and-shine ideas that can put your breakfast and brunch menu on the local map of appetizing places to start the day.
In Chicago, Orange is a brunch spot known for its inventive dishes and freshly squeezed juices. Hip specialties include French Toast Kabobs (coconut-infused, then skewered and grilled with fresh fruit), Irish Toast (cinnamon French toast with a little boost from Bailey’s Irish Cream), and a Pancake Flight (four stacks of silver dollar-size pancakes).
Omelet suggestions on the following pages include a Spanish Potato and Onion Omelet, as well as an Asparagus, Tomato and Feta Cheese Omelet. Seafood specialties for breakfast and brunch range from the Idaho Potato, Crab and Onion Pancakes from Lark Creek Inn to the Catfish Cakes served at River Run Cafe in Plainfield, Vermont. Other ideas include an Open-Faced Country Ham Biscuit breakfast from Louis’s at Pawley’s, a Hot Brown Frittata from Lynn’s Paradise Cafe in Louisville, and a Roasted Potato and Fresh Rosemary Quiche from Macrina Cafe and Bakery in Seattle. Look for these and other eye-opening recipes on the following pages.