By Mike Kostyo
Joey Maggiore
Customers who enjoy breakfast foods at dinner will surely embrace the opportunity to indulge in a decadent dessert at breakfast or brunch. That’s the play at breakfast concept Hash Kitchen, where the ice cream cone-topped Banana Split Brioche French Toast regularly turns heads whenever it enters the dining room.
Joey Maggiore, Owner and Executive Chef, delights in unexpected, often over-the-top creations like this dish, which stars thick, rich brioche French toast served with caramelized bananas, sweet mascarpone, mixed berries and a warm drizzle of salted caramel. The pièce de résistance is the ice cream cone topper, filled with the same sweet mascarpone and berries, added for maximum visual impact. The flavor experience is a sweet, salty, fresh take on French toast—and it’s right on point with Hash Kitchen’s brand imperative to serve creative dishes with a side of irreverence. These include Cannoli Donuts, Tsunami Pancakes and Brunchiladas. It’s saying something to consider that this French toast has been among the top five items since it was added to the menu, says Maggiore.
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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