Amanda Anderson 2017-09-05 09:46:42
Dessert for breakfast tempts the palate and goes beyond traditional morning flavors with refined indulgences. Morning treats evoke memories of childhood comforts for Montage chefs who pull from their experiences to craft singular dining delights for visiting guests. Montage Deer Valley Chef de Cuisine Christian Ojeda notes that morning dining draws recollections of summers spent with his family in Chile. “In South America, it was traditional to always have something sweet to go with something savory for breakfast. My favorite was when we would have fresh crepes with dulce de leche,” he says. “Sweets for breakfast is indulgent—something that is easy to justify to yourself when you’re in a beautiful setting with good company,” adds Michael Campbell, chef de cuisine of The Loft at Montage Laguna Beach. While sweet treats never go out of style, diners might also crave a bit more balance. “Breakfast is a meal that has the unique ability to blend sweet and savory on one plate. There’s no other meal like it,” says Montage Palmetto Bluff Executive Chef Nathan Beriau. Whether you prefer just a hint of sweetness or a full rush of sugary bliss, there are plenty of morning menu options to choose from at Montage properties. Candied Breakfast Creations Make your own sweet memories with these refined morning dishes from Montage chefs. BANANAS FOSTER PAIN PURDU JESSAMINE | MONTAGE PALMETTO BLUFF Montage Palmetto Bluff Executive Chef Nathan Beriau often takes ingredients like creme anglaise, citrus curds and even signature bourbon milk jam and uses them as complementar y components with pastries and French toast to add the element of sweetness, creating something both familiar and new. “It’s not necessarily ‘dessert,’ but it satisfies the desire for a sweet treat,” Beriau says. The bananas Foster pain purdu (French toast) is laced with indulgences like dark rum, heavy cream and sea salt, and complemented with an unexpected twist: a thyme-seasoned bacon crumble and “fluffs,” which are perfectly toasted mini meringues. SURFING GOAT CHEESE-STUFFED CREPES CANE & CANOE | MONTAGE KAPALUA BAY “Surfing Goat [Dairy] cheese, produced in Kula, Maui, gives a rich, savory element that adds a memorable nuance to any sweet treat,” says Montage Kapalua Bay Executive Chef David Viviano, who uses the locally sourced treat in his Surfing Goat cheese-stuffed crepes. “I was inspired by classic crepes suzette, and top it with a Grand Marnier sauce featuring local oranges. Finally, it is garnished with toasted Big Island macadamia nuts to add texture to the dish.” BRIOCHE FRENCH TOAST COBBLER APEX | MONTAGE DEER VALLEY Part of the traveling experience is to taste the local flavors and try new foods, and something unique about peaches in Utah is that “they are easy to remember when in season since they are part of the rose family,” says Montage Deer Valley Executive Pastry Chef Stephen Jones. “When roses are in bloom, you stand a good chance of getting ripe peaches.” This decadent dish uses bourbon peach compote with sliced Utah peaches. APPLE AND MARSCAPONE CREPES THE LOFT | MONTAGE LAGUNA BEACH “I’m a big fan of fruit-centric breakfast dishes,” says Montage Laguna Beach Chef de Cuisine Michael Campbell. “Partially because I can make the argument that it’s healthy, but I also just love to incorporate seasonal fruits that you can’t have year-round into my dishes.” The chef’s apple and mascarpone crepes exemplify his sentiments. Vanilla bourbon caramel adds depth and an adult richness to the fruit-filled delight, while candied pecans provide the perfect bit of crunch. Beneficial Breakfast In the year-round summer of Los Angeles, high-calorie and high-sugar indulgences aren’t often in season, especially for breakfast. Guests of the Montage Beverly Hills can connect to the healthful lifestyle for which Southern California is known—facilitated by local produce also available throughout the year—at the Rooftop Grill. Chef Patrice Martineau’s ACAI BOWL of fresh fruit, protein-rich almond butter and buckwheat, is a treat to the palate and the eye, without derailing your diet.
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