Flavor Trends, Strategies and Solutions for Menu Development
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Inspired by a visit to San Diego’s Carnitas Shack, Marshall Scarborough serves a triple dose of meat in this hearty dish. Gruyère-stuffed country sausage patty, griddled ham and hot maple bacon are all ensconced in La Brea Bakery® Plant Based Brioche Bun. This recipe proves a plant-based bun can be used in applications that are anything but plant-forward. “My goal with this concept was to highlight the versatility of the plant-based bun, providing a sandwich platform that appeals to the broadest audience,” he says.

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This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

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