we are now seeing breads offered as part of toast platters
featured in the casual-dining segment, often accompanied
by a variety of jams, preserves, butters and even syrups.”
He also notes the rise of breakfast sandwiches across every
segment of the industry, and an increase in ethnic offerings.
The company’s telera roll was designed to meet these trends
and is promoted as perfect for torta sandwiches.
“We constantly get requests from our customers for breakfast
ideas,” says Aliza Katz, a corporate executive chef at Kraft
Foodservice, Glenview, Ill. One breakfast suggestion is creamy-cheesecake-filled crêpes made with purchased crêpes and Kraft’s
cheesecake batter. Topped with strawberry preserves, the crêpes
can be on the table in 10 minutes. Savory muffins made with
stuffing mix, spinach and feta cheese are another quick option.
They can be customized, made ahead, then heated and served.
“Another fun idea is to top French fries with corned beef
hash and a fried egg,” says Katz. And one of her recent
projects is working with Kraft’s A1 sauce to reinvent steak
and eggs and create other breakfast dishes.
“What chefs don’t have at breakfast is time,” says Philip
Jones, president of Jones Dairy Farm, Fort Atkinson, Wis.
That’s where the company’s fully cooked smoked ham and
Canadian bacon and precooked sausage products come in
handy. They are quick, economical and provide portion
control and built-in food safety. Pork is the main meat
for these products, but, Jones notes, chicken and turkey
sausage are increasingly popular.
While precooked products are good sellers, Jones is seeing
chefs move back toward using raw bacon. “It can be partially
blanched in the oven in advance and offers better taste and
satisfaction,” he says.
Jones adds, “Chefs and cooks want clean ingredient statements,
dynamic and enhanced flavors and products that are more
interesting, better for you, convenient and economical.”
SUZANNE HALL HAS BEEN WRITING ABOUT CHEFS, RES TAURANTS, FOOD AND WINE
FROM HER HOME IN SODDY DAISY, TENN., FOR MORE THAN 25 YEARS.
~Boneless, skinless chicken breasts
~Aromatics (shallots, sprigs of fresh thyme)
~Poaching liquid (mix of chicken stock & white wine)
~Kendall Farms Crème Fraîche to finish sauce
1. Shallow poach the chicken
2. When chicken is cooked, remove from pan and keep warm.
3. Remove thyme and, if desired, strain out shallots. Reduce
4. Finish and thicken the sauce with crème fraîche.