This article first appeared in the 1 August 2007 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I,visit its website here >>
By Allison Perlik, Senior Editor
Organic-Chocolate Waffle Trio (pictured above)
Tavern 17, Philadelphia. Three varieties of melted, organic chocolate-dark, milk and white-flavor a triple-play of mini waffles in Chef Mark Blevins' spin on the breakfast-and-brunch treat. A sprinkling of shaved chocolate and confectioners sugar sweetens the deal even more, as do crème anglaise and syrup dipping sauces.
Fireside at the Omni Berkshire Place, New York City. Executive Chef Sam DeMarco borrows a breakfast staple for a dessert that plays off a nostalgic favorite. House-made strawberry ice cream, whipped cream and strawberries crown two petite golden rounds, which DeMarco makes by whipping egg whites and sugar to soft peaks and folding them into standard batter.
Johns Hopkins University, Baltimore. At this Aramark Corp. account, students choose toppings for waffles that are made with wheat, corn and barley flours and a touch of vanilla. The daily-changing buffet offers enhancements such as fresh berries and other locally grown produce, granola, vanilla-infused yogurt, warm syrup and freshly whipped cream.
Fried Chicken & Waffle
LA Food Show, Manhattan Beach, Calif. This soon-to-be-multiple-unit sibling of California Pizza Kitchen pays homage to a soul-food classic and local favorite. Crispy buttermilk-battered fried chicken shares top billing with a vanilla-infused Belgian waffle doused with melted butter and maple syrup. Apple-cider slaw adds a touch of green on the side.