Our team of culinary chefs have compiled a variety of ideas to jazz up your spring menus. Discover the latest trends that will enhance your brunch to-go options, Crème Brulee done 3 ways, plus some new takes on humble classics. Spring is the perfect time to refresh and renew your menu offerings and bring some moments of joy to your patrons, morning to night.
Chef Kevin Relf
Our versatile pie dough round applied to three different recipes with a spring brunch focus to jazz up your menu options. These recipe beauties can be easily packed for takeout so your customers can enjoy them in the comfort of their own home.
Chef Curt Wagner
Crème brulee is a great example of classical baking and it’s well worth the effort for your dessert toolbox. This unmistakable icon of deliciousness has been around since 1691, while holding its own throughout time with some minor tweaks along the way, with its custard base as a mainstay. Due to its versatility, I want to share 3 variations of this delectable crème with you. The first one is my take on two desserts, bread pudding as well as Crème Brulee, the second is delicious fried Crème Brulee and lastly my take on if a cannoli could be a Crème Brulee, enjoy!
Chef Ted Osorio
With just a few ingredients or slight tweaks to a recipe can make all the difference in updating a longtime favorite dish. After all, creating good food is all about reinventing the classics. Maybe it’s adding fried green tomatoes and pork belly to your BLT (sounds yummy, I might have to try that), goat cheese to your mac and cheese or maybe it’s a Salisbury steak made with lamb. Whatever you do have fun and be inspired. That all being said, prepare to be amazed by all the delicious ways how I incorporate our classic products with these amazing dishes!
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