EVEN BREAKFAST CAN BE HEALTHY, FRESH & CLEAN

ESSELON CAFÉ – HADLEY,MA      www.esselon.com

all of our eggs are local jumbo cage free. substitute egg whites or tofu scramble on any dish for 1.75

(v) can be prepared vegan upon request. our balsamic vinaigrette contains honey. (g) can be prepared gluten free.

sourdough or multigrain toast available (v).

Brekkies

two eggs any style 7.50

two eggs any style, potato cake served with toast and side salad in our balsamic dressing.

bacon benedict (g) 9.50

two poached eggs, Canadian bacon, sautéed spinach, and house made hollandaise,

served on an organic ciabatta roll with a side salad in our balsamic vinaigrette.

smoked salmon benedict (g) 10.50

two poached eggs with smoked salmon, sautéed spinach, and house made hollandaise,

served on an organic ciabatta roll with a side salad in our balsamic vinaigrette.

vegan benedict (v) (g) 9.25

grilled and seasoned tofu, sautéed spinach, and roasted red pepper, topped

with our vegan hollandaise, served on an organic ciabatta with a side salad in our balsamic vinaigrette.

three egg omelettes (no substitutions please) 9.25

• mushroom, cheddar, and ham omelette served with toast and a side salad in our balsamic vinaigrette.

• spinach, feta, and roasted red pepper omelette served with toast and a side salad in our balsamic vinaigrette.

tupelo hash 13.75

two crab cakes and two poached eggs, topped with lemon butter sauce, avocado

served with toast and a side salad in our balsamic vinaigrette.

big brekkie 9.75

two eggs any style, sausage, bacon, and sautéed mushrooms, with a grilled potato cake and toast.

veggie brekkie 9.75

two eggs any style, sautéed spinach, mushrooms, and a grilled potato c ake,

served with toast and a side salad in our balsamic vinaigrette. add veggie sausage

vegan brekkie (v) (g) 9.75

tofu scramble with sautéed spinach, mushrooms, avocado, and grilled tomato

served with toast and a side salad in our balsamic vinaigrette. add veggie sausage.

chal lah french toast (please allow extra time for french toast) 9

with local maple syrup and butter.

with strawberry compote and fresh berries. +2.50

+2.50

+2.50

pancakes 7.50

with local maple syrup and butter.

with yogurt, fresh berries, and banana. + 2.75

blueber ry pancakes 8.50

with local maple syrup and butter.

with yogurt, fresh berries, and banana. + 2.75

breakfast burri to (g) 9.25

a warm white or wheat tortilla filled with scrambled eggs, guacamole, c heddar cheese,

spinach, pico de gallo, and sour cream (or yogurt), served with a grilled

potato cake and a side salad in our balsamic vinaigrette.

egg sandwich 7.50

two over medium eggs and cheddar cheese on a grilled organic ciabatta roll.

served with a grilled potato cake and a side salad in our balsamic vinaigrette.

add bacon, ham, sausage, or veggie saus age to sandwich. +2.50

bagel platter 10.50

smoked salmon with a toasted plain bagel, lettuce, tomato, red onion, avocado,

capers, and cream cheese served with a small side salad in our balsamic vinaigrette.

house baked granola wi th yogurt or milk (v) 4.50

mixed fresh berries and banana +2.50

1 lunch available after 11 am 2

esselon salad (v) (g) 8.75

mixed greens tossed in our balsamic vinaigrette, topped with tomato, cucumber, carrots, pine nuts, and avocado.

served with french bread.

add grilled chicken, grilled portabello mushroom, or tuna salad +3

esselon tuna sandwich (g) 8.75

albacore tuna in citrus vinaigrette with lettuce, tomato, and avocado.

served on an organic ciabatta roll with a side salad in our balsamic vinaigrette.

gril led chicken sandwich (g) 9.25

seasoned chicken breast with roasted red peppers, lettuce, tomatoes and housemade aioli on an organic

ciabatta roll. served with a side salad in our balsamic vinaigrette.

portabello sandwich (v) (g) 8.75

roasted portabello, sauteed spincah, roasted red peppers, housemade aioli, balsamic onion jam, and choice of

cheese served on an organic ciabatta roll with a side salad in our balsamic vinaigrette

gril led cheese 6.50

cheddar cheese on grilled sourdough, served with a side salad in our balsamic vinaigrette.

juicy gourmet burger (g) 9.75

all natural black angus burger with carmelized onions, tomato relish, lettuce, and choice of cheese

on an organic ciabatta roll. served with a side salad in our balsamic vinaigrette.

add mushrooms or bacon +2.25

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BREAKFAST SANDWICHES TO DIE FOR...

 THANKS TO SERIOUS EATS - www.seriouseats.com

Huckleberry: Santa Monica, CA:

 
 
 The fried egg is still a little runny so be ready for a delicious mess upon first bite. It's layered with Niman Ranch bacon, Gruyere, a ton of arugula (nearly a salad's worth) and aioli on country bread ($9.50). While you're there, pick up a maple bacon biscuit, also made with that same sweet, salty, meaty Niman Ranch bacon on the sandwich.
1014 Wilshire Blvd., Santa Monica, CA 90401; (map); 310-451-2311


Hayes Street Grill at the Ferry Plaza Market: San Francisco, CA:
  

 Listed as one of Ed's 22 Sandwiches That Will Change Your Life, the scrambled eggs and bacon sandwich ($6.50) at San Francisco's Ferry Plaza Market on Saturdays is indeed an excellent breakfast. Available from the Hayes Street Grill stand, it unites soft-scrambled eggs and just-crisp Hobbs bacon (plus tomatoes, in season) on a baguette from Acme Bread (with a location just inside in the Ferry Building Marketplace). Not a new combination, but with ingredients this excellent and well-prepared, it's a sandwich worth seeking out.
Ferry Plaza Farmers Market, San Francisco CA 94105 (map)Eggs Travagnza Cart: NYC: 

  Bad donuts, lousy coffee, and atrocious bagels are mainstays of many "breakfast" carts in Midtown Manhattan, but not this one. Eggs Travaganza clearly get points for the silly egg pun (har har) but they get even more points for making pancakes and outstanding breakfast sandwiches to order. The chorizo, egg, and cheese on a roll ($3) deserves a place in the pantheon of New York breakfast sandwiches. The chorizo gets a nice crust from the grill, the egg can be over easy if ordered, and who knew American cheese and chorizo were a marriage made in breakfast sandwich heaven?
NE Corner of 52nd Street and Park Avenue, New York NY 10022 (map); 917-657-0987

Scratch Bakery: Durham, NC: 

 Phoebe Lawless is one of the finest pie bakers and pastry chefs, but we also feel compelled to rhapsodize about her fresh bread—which leads us to her fried bologna sandwich. The pink lunch meat is brought to new levels on a house-baked roll when smeared with coarse-ground mustard and sauteed onion relish.
111 Orange Street, Durham NC 27701 (map); 919-956-5200

 Cochon Butcher: New Orleans, LA: 

 You won't find this one ($10) on the normal menu. They only make it a couple of Sunday mornings each month (call first) and it's first-come first-inhale. Housemade biscuits are peeled open to make room for a big hunk of fried chicken, grilled onions and cheddar cheese. The chicken is raised on a farm in Covington, Louisiana. "In a few weeks we will have a new breed called freedom rangers or naked necks which are similar to the breeds they use in France," said Cochon chef-owner Donald Link. Bet you don't usually know that much about your breakfast chicken!
930 Tchoupitoulas, New Orleans LA 70130 (map); 504-588-PORK

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

PRODUCE PRICES - GAS PRICES - GIVE SOLUTIONS

NO MATTER WHERE YOU LIVE THE EFFECTS OF A RECORD WINTER HAS IMPACTED YOUR LIFE.

WE HAVE SEEN FREEZING TEMPRATURES DAMAGING CROPS.

WE STILL HAVE MORE THAN A MONTH BEFORE WE MAY SEE SOME RELIEF

IF YOUR FOOD LOOKED LIKE THIS,

WOULD YOU STILL WANT TO EAT IT??

THOUGH WE ARE USED TO LETTUCE AND TOMATO ON OUR SANDWICHES,

LET'S BE HONEST - IF THEY DON'T TASTE VERY GOOD - WHY BOTHER

THE BEST WAY TO TAKE THE HURT OUT OF THIS IS TO STOP BUYING

THE HIGHER COST/LOWER QUALITY PRODUCTS.

IF YOUR BEST SELLING SANDWICH IS A TURKEY CLUB - GIVE IT A TWIST

TAKE OUT THE LETTUCE AND TOMATO

PUT PEPPERY ARUGULA AND ROASTED PEPPERS IN ITS PLACE

CHICKEN CAESAR WRAPS ARE A GREAT SELLING ITEM...BUT

WITH ROMAINE PRICES GOING UP, CHANGE THE ROMAINE TO

SPINACH AND ADD CRISPY FRIED ONION STRINGS FOR THE CRUNCH.

WE HAVE THE CHANCE TO TAKE THIS OPPORTUNITY AND

LET CONSUMERS KNOW THAT THEY DESERVE BETTER.

IF THE FOOD SOURCE HAS QUALITY OR PRICE ISSUES, WE CAN ADJUST AND GIVE THE BEST MEAL POSSIBLE AND IMPROVE THE VALUE.

TAKE A CHANCE, YOU WILL BE PLEASANTLY SURPRISED HOW YOUR CUSTOMERS WILL REACT, THEY WILL REALIZE YOU HAVE THEIR BEST INTEREST IN MIND.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc



CHEF'S MOVE TO SCHOOLS INSPIRED MENU

Fresh Pan Roasted Rockfish

with Artichoke Barigoule and Pearl Onions

 Pearl Onions

Ingredients
2 Tablespoons unsalted butter
18 fresh or frozen pearl onions
2 Tablespoons sugar
2 cloves garlic
Leaves from 4 sprigs thyme
1 cup water
Salt and freshly ground black pepper to taste

Method
1. Sauté the onions in butter,  sugar,  garlic and thyme.

2. As the onions become brown, deglaze with about ¼ cup of water at a time. Repeat until onions are golden and tender.Artichoke Barigoule

Ingredients
½ cup extra virgin olive oil
6 artichoke hearts cut in large dice
2 carrots, thinly diced
2 shallots, finely diced
2 stalks celery, finely diced
2 cloves garlic, finely diced
Leaves from 4 sprigs thyme
1 cup white wine
4 Tablespoons minced parsley
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Method
1. Sauté artichokes, carrots, shallots, celery, garlic, and thyme in hot olive oil until golden, 15 to 20 minutes, depending on the size of the artichokes.

2. Deglaze pan with white wine; reduce heat and simmer until tender and liquid has been reduced to sauce consistency.

3. Squeeze on lemon juice and sprinkle with parsley.

*To make ahead of time, prepare through Step 2, then refrigerate. Warm in microwave or oven, and continue with Step 3 to serve.Pan Roasted Rockfish

Ingredients
3 Tablespoons extra virgin olive oil
6 4-ounce Rockfish (or other fish) fillets, skin removed
3 Tablespoons thyme leaves

Method
1. Place pan over burner and heat until very hot.

2. Add oil and let heat for a minute, but until below smoking point.

3. Sear fish on both sides until golden brown and crispy, 2 to 3 minutes each side, depending on thickness of fillets.

To assemble the plate: Spoon artichoke mixture onto center of the plate. Place seared fish on top of artichokes. Arrange onions around fish. Serves  four.

Photos by Chuck Kennedy/White House

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

THANKS AGAIN ASHLEY - DELICIOUS FIRST - GLUTEN FREE SECOND

GLUTEN FREE White Chicken Chili

1 onion, chopped

1 clove garlic, minced

3T Gluten Free all purpose flour

2 t cumin

2 T Earth Balance vegan butter

½ t white pepper

4 cans Navy beans

2 cans Progresso Gluten Free chicken broth

4 cups cooked diced chicken

1 can chopped green chilies

1 stalk green onions chopped-for garnish

Vegan sour cream

Directions

Sauté onions and garlic in butter, add flour, white pepper and cumin until mixed thoroughly. Add remaining ingredients and simmer for 3-4 hours. Top with vegan sour cream and chopped green onions.

GLUTEN FREE Cornbread

1/2 cup Earth Balance vegan butter

2/3 cup Agave syrup

2 eggs

1 cup canned Coconut Milk

1/2 teaspoon baking soda

1 cup cornmeal -fine grind

1 cup Gluten Free all purpose flour

1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in agave syrup. Quickly add eggs and beat until well blended. Combine coconut milk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

MICHAEL SYMON WINS THE BURGER BASH

Menu

Bar Snacks & Sides

Chili Cheese Fries scallions, cheddar 7.00
Porky Fries pulled pork, whiz, pickled chilies 8.00
Lola Fries sea salt, rosemary 4.00
B-Spot Onion Rings 5.00
Wings sriracha, roasted garlic & parm, lime & cilantro 7.00
Tomato Blue Cheese Soup 4.00
Chips Parmesan fondue, rosemary 5.00
Simple Salad lemon vinaigrette 4.00
Homemade Beanless Chili cheddar, sour cream, scallions 5.00

Big Salads

Wedge blue cheese, avocado, bacon, shaved onion 10.00
Romaine crispy chicken, tomato, onion, croutons, avocado, garlic dressing 11.00
Chopped romaine, iceburg, ham, onion, salami, provolone, hot peppers, tomato, italian dressing 11.00
Arugula portabello, red onion, goat cheese, balsamic vinaigrette 10.00
Zorba cucumbers, feta, tomatoes, red peppers, romaine, lemon vinaigrette 11.00
Stripper naked burger with romaine, blue cheese, bacon, avocado 12.00

Burgers

We proudly serve naturally raised beef from Pat La Frieda. Custom blended for B Spot.

Plain Jane burger with lettuce, tomato, onion 6.00
Cheeseburger lettuce tomato, onion, choice of cheese 7.00
Doubler double cheeseburger with lettuce, tomato, onion, choice of cheese 11.00
Bacon Cheeseburger lettuce, tomato, onion, bacon, choice of cheese 8.00
Thin Lizzy burger with griddled onions, cheddar, mayo, pickles 8.00
Symon Says burger with bologna, coleslaw, whip sauce, American cheese 8.00
Fat Doug burger with coleslaw, pastrami, Swiss, mustard 9.00
Breuben burger with corned beef, sauerkraut, Swiss, Russian dressing 9.00
Lola burger with fried egg, bacon, pickled red onions, cheddar and mayo 9.00
Yo! burger with fried salami, coppa, hot peppers, provolone, shasha hot sauce 9.00
Philly Witt ipsteak, burger with  cheezewhiz, onions 9.00
Shroomage burger with portabella, blue cheese, Lola steak sauce, griddled onions 9.00
Chilly Willy burger with beanless chili, onion, cheddar 8.00
Red Hot burger with pulled pork, pickled tomato, hot peppers, pepperjack cheese, sriracha mayo 9.00
Smashers Special burger based on kitchen’s whim - price varies

Bratwurst

Stadium Style brat with caramelized onions, stadium mustard 5.00
Clevelander brat with coleslaw, hot sauce, fries 5.00
Chili & Cheese brat with homemade beanless chili, shredded cheddar 6.00
Mr. Porky brat with pulled pork, pickled jalapenos, shredded cheddar 6.00
Hotty pickled tomato, hot peppers, pickled jalapeno, shasha hot sauce 6.00

Bologna & Other

Old School fried bologna with pickles, mustard, American cheese 6.00
New School fried bologna with Russian dressing, pickled onions, sweet hot pickles, fried egg 6.00
Chick Magnet crispy chicken with avocado, arugula, tomato, mayo 9.00
Pulled Pork avocado, cheddar, Carolina style BBQ, griddled onion 8.00
BLT bacon, romaine, tomato, shasha hot sauce, mayo (add fried egg for $1) 6.00
Why?? Portabella mushroom, pickled onion, arugula , choice of cheese (add bacon...free of charge!!) 7.00

Bad **S Shakes

Chocolate 5.00 (add Kahlua 3.00)
Vanilla Bean 5.00 (add Kahlua and vodka 3.00)
Chocolate Banana Marshmallow 5.00 (add dark rum 3.00)
Chocolate Espresso 5.00 (add Frangelico 3.00)
Vanilla Bean Apple Pie Bacon 5.00 (add bourbon 3.00)
Abita Draft Root Beer Float 5.00 (add vanilla rum 3.00)

*We cook in Lard.
*Note: Consumption of raw or undercooked foods may cause food borne illness.
A 20% gratuity will be added to parties of six or more.

Copyright © 2011, Michael Symon Restaurants. All

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

DESSERT - SO EASY - SOOO GOOD

                                                                              photo by: Romulo Yanes

Sticky Toffee Pudding

Gourmet  | March 2005

Ingredients

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan

1 cup self-rising cake flour plus additional for flouring pan

1 cup pitted dates (5 oz), finely chopped

1 1/4 cups packed dark brown sugar

1 large egg

Preparation

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan.

Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes.

Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well.

Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.

Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover.

Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.

Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately.

Cooks' note: Pudding, soaked with half of sauce, can stand at room temperature up to 2 hours. Reheat in pan in a 300°F oven 10 minutes. Warm remaining sauce before pouring over pudding.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

STREET FOOD AT ITS BEST - GREAT IDEA FOR BAR AND GRILLS

It all started with Kogi BBQ, the Los Angeles taco truck with the cult following. Now Korean tacos are taking other cities by storm—and your home kitchen could be next.

Photograph by David Dickey

Bulgogi

Adapted from Kye Soon Hong

Makes enough for about 18 tacos

Note: the same marinade may be used for kalbi, thin-sliced bone-in short ribs

• 1 1/2 pounds beef rib eye, thinly sliced (preferably from a Korean or Japanese market)
• 2 tablespoons soy sauce
• 1/4 cup sugar
• 1 tablespoon minced garlic
• 2 teaspoons Asian sesame oil
• 2 teaspoons mirin
• 2 teaspoons water

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Dwaeji (Spicy Pork) Bulgogi

Adapted from Kye Soon Hong

Makes enough for about 12 tacos

• 1 pound pork shoulder, thinly sliced (preferably from a Korean or Japanese market)
• 3 tablespoons coarse-ground hot Korean red pepper powder
• 1 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon Asian sesame oil
• 1 tablespoon minced garlic
• 2 tablespoons mirin
• pinch of black pepper

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Kimchi Fried Rice

Adapted from Kye Soon Hong

Makes about 5 cups, enough for 4 burritos

• 4 cups cooked rice, cooled and chilled in refrigerator
• 4 strips bacon, cut crosswise into 1/2-inch pieces
• 2 cups Napa cabbage kimchi, the riper the better, diced
• 1 tablespoon butter
• 2 teaspoons sesame oil
• salt
• sesame seeds, for garnish
• sliced scallions, white and green parts, for garnish

1. Cook the bacon in a large skillet or wok over medium heat. Add the kimchi and cook several minutes.

2. Raise the heat to high, add the rice and stir-fry several minutes, until rice is beginning to brown.

3. Stir in butter and sesame oil. Season with sesame seed and salt to taste and garnish with scallions.

Napa-Romaine Slaw

Makes about 6 cups, enough for many tacos, with leftovers

For the dressing:
• 1 tablespoon soy sauce
• 1-1/2 teaspoons lime juice
• 1-1/2 teaspoons toasted sesame oil
• 1/4 teaspoon sugar

For the salad:
• 4 cups (5 ounces) shredded romaine lettuce
• 2 cups (3 ounces) shredded Napa cabbage
• 1/2 cup (2 ounces) thinly sliced onion
• toasted sesame seeds for garnish

Toss the salad in a large bowl with 1 tablespoon of the dressing. Add more dressing to taste and garnish generously with sesame seeds.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc