Menu Trends - PDF by reyrey


                                                                             	        	 	 	 E d i t e d 	 b y 	 G a i l 	 B e l l a m y

                                                                                                                         Rise aNd sHiNe:the Belt is a Blt
                                                                                                                         with egg on its face, the creation of chef
                                                                                                                                                                                     THE LINE-UP
                                                                                                                         Heather terhune, south Water Kitchen.                                  78
                                                                                                                                                                                      Recipes fRom
                                                                                                                                                                                             First Watch
                                                                                                                                                                                           The Kneadery
                                                                                                                                                                                          The Grove Grill
                                                                                                                                                                                       South Water Kitchen

                                                                                                                                                                                      HealtHy eats
                                                                                                                                                                                          How Kona Grill
                                                                                                                                                                                           promotes its
                                                                                                                                                                                          healthful menu

                                                                                                                                                                                       Risotto recipes from
                                                                                                                                                                                        Sino and Scoozi!

                                                                                                                                                                                        Fruitful menu ideas
                                                                 Breakfast Breakthroughs                                                                                              from Alice’s Key West

                                                                                                                                                                                     Restaurant, and beyond
                                                                               ven the most beloved morning menu item can benefit from an update now
                                                                               and then. If your customers have been embracing tradition but not trying
                                                                               anything new, you’ll find several ideas on this month’s recipe pages to whet        New faces of java
                                                                               their appetites. Blackbird restaurant in Chicago offers chef de cuisine Mike        at Cuba Libre and
                                                                 Sheerin’s take on a classic bagel with his Smoked Sturgeon with Nori Cream Cheese                     elsewhere
                                                                 on a Salt Bagel. Other breakfast sandwich ideas include a Stuffed French Toast Pa-
                                                                 nini, a Breakfast Panini with Georgia Pecans, Cheddar and Sausage and the BELT
    TOP: AmericAn egg BOArd / inSeT rigHT: PHiLLiPS™ FOOdS

                                                                 (Bacon, Egg, Lettuce and Tomato) combo from South Water Kitchen in Chicago.
                                                                    Fans of omelets and frittatas will take note of items such as the Famous
                                                                 Potato Omelet from The Kneadery Restaurant in Ketchum, ID, as well as the
                                                                                            Souffle Omelet with Balsamic Strawberries and the Pear
                                                                 FOR MORe Recipes and Swiss Breakfast Frittata. Crepe and pancake lovers
                                                                 For the industry’s most
                                                                                            may be encouraged to try something new, such as the
                                                                 extensive collection of
                                                                 recipes by product cat-    Turkey Dill Crepes from First Watch Restaurant, or the
                                                                 egory and daypart, go to   Mango Pineapple-Sauced Pancakes.
                                                                 our website: Restaurant-
                                                                     Also, check out the Apple, Goat Cheese and Potato Cakes    crab and Goat
                                                                                                                                                          cheese torte
                                                                                            from chef Jeffrey Dunham of The Grove Grill in Memphis.

                                                                                                                                               f e b r ua ry 2 0 0 7 R E S TA U R A N T H O S P I TA L I T Y   73
M   e n u        T    r e n d s               breakfast breakthroughs

                            secRet aGeNt:the pancake recipe is
                            credited with du-par’s staying power.


    The Breakfast Beat

                                                                                                                                                             U.S. HigHBUSH BLUeBerry cOUnciL
    Whatever the personality and style of your restau-
    rant, there’s a breakfast attitude that’s right for you.
    According to Technomic Information Services’ Con-
    cepTrac™, breakfast offers full-service restaurants an
    opportunity to build their business. The following
    ideas provide examples of various breakfast styles.
       • Ditch Plains in New York City is open seven days
    a week, and offers breakfast all day, as well as lunch
                                                                                   moRNiNG Blues: fresh menu offerings, such as this breakfast parfait of
    and dinner. Choices include eggs benedict ($10),                               blueberries, yogurt and granola, are a way to boost breakfast business.
    hash ($6), grits ($2) and baked goods, as well as
    omelets ($7). Add-on ingredients cost extra. The em-                           Al’s Shrimp Omelet and the             and hand-peels and cuts the
    phasis here is on simplicity and originality. Owners                           Crabmeat Omelet a la Creole.           hash browns.
    are executive chef Marc Murphy and Pamela Schein                               Says co-founder Charlie Youngs,            • Peacock Alley in New
    Murphy; Frank Proto is chef de cuisine.                                        “Brunch is a very lucrative meal       York’s Waldorf-Astoria ho-
       • Po’ Boys Creole Cafe, a Florida-based fran-                               period which most restaurants          tel reintroduced its weekly
    chised restaurant chain with seven locations in                                don’t even bother with.” The           brunch last Sepetmber.
    Florida (including Gainesville, Tampa, Tallahassee,                            brunch runs from 10 a.m. until         Brunch is offered from 10:30
    Brandon and Jacksonville), features a Creole-inspired                          2 p.m. on Sundays. Menu item           a.m. until 2:30 p.m. every Sun-
    17-item Sunday bayou brunch                                                    prices range from $6 to $8.            day, and is priced at $75 per
    menu. Among the top-                                                                 • Du-par’s, a Los Angeles        person ($35 for children under
    sellers: Awesome                                                                     coffee shop founded in           12). Guests can choose from
                                                                                           1938 at The Original           180 menu offerings at 16 spe-
tHe meat is tHe
messaGe: mega
                                                                                               Farmers Market, at-        cialized stations localed in the
meat lover’s plate                                                                               tributes the secrets     restaurant and hotel lobby.
from denny’s.                                                                                     of its success to its   The Eggs Benedict station, for
                                                                                                  pancake recipe.         instance, features 10 versions,
                                                                                                The restaurant re-        with several types of Hollan-
                                                                                               opened in January          daise sauce.
                                                                                            after a two-year renova-         • Denny’s last month intro-
                                                                                            tion. Du-Pars operates        duced three new breakfasts as
                                                                                                24 hours a day. The       part of its promise of abundant
                                                                                                 pancake recipe re-       value. The meaty specialties are
                                                                                                                                                                                               BOTTOm LeFT: denny’S, inc.

                                                                                                  mains unchanged         all priced at $5.99 and include
                                                                                                  since 1938 and is       the Mega Meat Lover’s Plate,
                                                                                                  kept locked in a        the Mega French Toast Slam®
                                                                                                  safe. The restau-       and the Meat Lover’s Omelette.
                                                                                                rant now squeezes         The new breakfasts will be
                                                                                            its own orange juice          available through May 21.

    74   R E S TA U R A NT H O S P I TA L I T Y f e b r ua ry 2 0 0 7

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