item to serve because it gets people talking
about the restaurant, and that gets people
who have not visited the restaurant want to
come in for a meal—and the waffle dessert.”
Carlson charges $7 per order, with an
18% food cost.
SWEETS BETTER SERVED LAST
“Breakfast items tend be on the sweet
side, which actually makes more sense for
them to be served at the end of a meal,”
says Lauren Fortgang, pastry chef at
Paley’s Place, Portland, Ore.
Fortgang’s buttermilk panna cotta with
huckleberry compote and granola shouts
breakfast (she also changes the recipe to
be a yogurt panna cotta with rhubarb jam
and granola). “I follow a traditional panna
cotta recipe and method, but substitute
buttermilk (or yogurt) for part of the cream.
The substitution adds a bit of tanginess to
the dessert and cuts through the sweetness
of the jam or compote,” she says.
“Granola makes perfect sense to
complement the creaminess of the panna
cotta, because it has a contrasting texture
with so much crunch and an abundance
of flavors coming from coconut, oats,
sunflower seeds, hazelnuts, olive oil, maple
syrup, brown sugar and salt.”
She also menus the breakfast indulgence
brioche pain perdu, which, translated literally,
means “lost bread.” Traditionally, stale bread
is soaked in an eggy mixture. Fortgang
soaks her brioche in a bread-pudding-type
custard made with cream, egg yolks, sugar
and milk. She also sugars the outside of the
brioche before cooking it in a sauté pan with
butter to give the toasted bread a bit more
crunch when bitten into, as well as a bit of
caramelization and sweetness.
She serves the pain perdu with oven-roasted fruits, such as apple, pears or
plums, a fruit preserve or a compote and
vanilla ice cream.
Desserts are priced at $9 each, with a
20% food cost.
Rob Benes is a writer and former editor of
Chef and Chef Educator Today. He specializes
in foodservice and is based in Chicago.
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