Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.
You’ve heard it before: Breakfast is the most important meal of the day. Many chefs around the country have heeded the call and are now serving morning meals. Still, that doesn’t mean all their dishes get a nutritional thumbs up.
Take breakfast sandwiches, the Homer Simpson of A.M. food service. Some chefs have created awesome versions that aren’t all available at their restaurants. And many nutritionists will say, thank goodness for that.
John Currence, Big Bad Breakfast, Oxford, Mississippi
Tim Love, Lonesome Dove, Ft Worth Texas
Ryan LaRoche, NoMI Kitchen at Park Hyatt, Chicago
Shaun Hergatt, SHO Shaun Hergatt Restaurant, NYC
And now it’s time to hand out the award for the most outrageous breakfast sandwich. We’re thrilled to give it to Stephanie Izard (Girl & The Goat, Chicago) and Ming Tsai (Blue Ginger, Wellesley, MA) who created a pretty remarkable dish at the Food & Wine Classic in Aspen a few years ago.
Faced with the challenge of using up leftovers, they took cold pizza, cooked lobster and crisp bacon and - piled them on top of each other (no, the pizza didn’t get heated up). It was served with a fried egg on top.
“Genius,” recalls Dana Cowin, F&W Editor in Chief, who judged the dish. “It includes almost every food group you’d want to have in the morning. Especially if you’re a college student.”
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