By Mike Kostyo
Hideki Myo
Comfort-food favorite French toast inspired this unique twist on the white-hot sando concept. Applying a series of clever swaps, like subbing in Japanese milk bread for the traditional white bread, and adding savory components, such as delicate lobster and umami-packed togarashi cheese, Hideki Myo, Executive Chef at Adrestia, plays a sophisticated flavor game with this layered Lobster Sando.
“I arranged the ingredients in a visually striking and harmonious composition, and the aromas of the dish were designed to entice and delight the senses,” he says. While the final plating delivers a definite “Wow!” factor, the build itself is relatively easy to execute. The sando has been a hit with customers at this restaurant that features modern California cuisine with Asian influences, earning repeat orders and positive word-of-mouth recommendations. “The dish demonstrates creativity and innovation in food, something that’s both delicious and thought-provoking,” says Myo.
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].
ISSUE
