Recipe report: Waffles

waffles

Chefs are taking waffles way beyond breakfast, serving up sweet and savory versions for lunch, dinner, snacks and more. Check out five innovative waffle recipes here. 

1. Almond-Crusted Chicken and Waffles

redbird

Chicken and waffles, a classic duo, is currently trending on many menus. To differentiate the pairing, chef Fraser dredges chicken thighs in a blend of rice flour, almond meal and cornstarch for a light but crispy coating and adds almond meal to the waffle batter, too.

Click here for the recipe.

2. Potato Waffles Benedict

potato waffles

Customers in the mood for two brunch icons in one dish can find the combo in this recipe. Chef Ellis serves eggs Benedict over waffles, rounding out the dish with a creamed spinach and caramelized onion sauce. To give the dish a unique spin, he makes the waffle batter with potatoes and onions.

Click here for the recipe.

3. Spent Grain Waffles

cia waffles

Kitchen staff at The Egg, the student dining venue at the Culinary Institute of America, makes these waffles with whole grains for a healthy boost and hearty flavor. The batter uses both spent grains left over from beer production at the CIA’s on-campus brewery and whole-grain flour.

Click here for the recipe.

4. Waffle Balls

waffle balls

This six-location sit-down restaurant specializes in customized meatball bowls built on pasta, polenta, veggies and other ingredients. In keeping with the Meatball Shop’s theme, the kitchen makes waffles in spherical shapes to serve at brunch. The batter is baked in a takoyaki plate—a cast-iron pan with 16 round wells designed for making Japanese octopus cakes.

Click here for the recipe.

5. Chicken and Waffles Grilled Cheese

waffle sandwich

At this 13-unit grilled cheese concept, chef Fish creates unique twists on the comfort-food favorite. Here, he sandwiches fried chicken between maple-flavored waffles with Sriracha butter and cheddar cheese. Vegetarian customers can opt for fried tofu in place of chicken.

Click here for the recipe.

More From FoodService Director

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

Ideas and Innovation
plastic cutlery

At St. Jude Children’s Hospital in Memphis, Tenn., protecting the environment and supporting the health and well-being of its employees and communities go hand in hand. FoodService Director spoke to Kevin Krueger, procurement and sustainability manager for the hospital, to learn about the strategies it employs to carry out that mission.

Q: What strategies have you put in place to help meet your diners’ expectations around sustainability?

A: One of the first projects I took on when I started here was removing products made of expanded polystyrene from our retail operation, which was...

Ideas and Innovation
fresh lettuce

High school students in the School District of West Salem in West Salem, Wis., have access to fresh lettuce at their garden bars and in premade salads at lunch through the district’s aquaponics garden, which will be expanded to include herb towers this fall.

This spring, the district is also broadening its sustainable and local sourcing efforts by planting 55 apple trees as part of the district’s new “food forest.” Director of Nutrition Services Kerri Feyen says the district stayed away from a traditional school garden or farm due to the central Wisconsin climate the district is...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code