RAISING BREAKFAST TO NEW HEIGHTS
Today’s trendsetting chefs are elevating breakfast menu items to new heights with thoughtfully curated ingredients cooked to perfection and plated with an eye toward the next social post. The artisan foodie movement increases the demand for local, seasonal, small-batch, house-made, cured, pickled, crafted, sustainably grown ingredients.
WATCH PAUL'S ELEVATED VIDEO
TIP – CONSISTENTLY DELICIOUS
“Sometimes when kitchens are small, consistency can be an issue, especially as orders come fast and furious. We adopted a cooking technique for omelets that solves the consistency issue. First, we scramble the eggs very loosely, Cryovac them and then finish the cooking using the sous vide method. This technique works really well for a consistent and incredibly delicious product.” — Paul Kahan
#DYK – YOU SHOULDN’T DITCH THE YOLK!
- Don’t ditch the yolk! The overwhelming majority of essential vitamins and minerals are in the egg yolk, including choline, selenium, and antioxidants, lutein and zeaxanthin.
- Nearly half an egg’s protein (43%) is found in the yolk.
- Egg yolks carry fat-soluble nutrients like vitamins D, E and A. Plus, the fat, which is mostly unsaturated and found in the egg yolk, aids in the absorption of these essential and important egg components.
- Eggs are one of the only foods that naturally contain vitamin D.