Private - Reinventing the Tried and True
How to elicit a bigger “wow” with existing menu items while preserving what made them popular in the first place? “Through inspiration from your pantry and walk-in,” Chef Keith says. “Take potatoes for a spin as sides, starters and small plates by mixing in or topping with flavorful, eye-appealing ingredients already on hand. Invigorate refried beans with cheeses, savory meats and colorful chopped vegetables.”Never underestimate the power of presentation. “Give it some drama,” Chef Keith says. Consider offering that good-seller off the main plate. “Repackage your potatoes by serving in a 4-ounce ramekin as an upscale side. Place a savory gratin in the center of the table, and let customers share.”
Here are easy tips to pump up solid menu standbys with low-cost ingredients—commanding a higher menu price thanks to greater perceived value:
- Give hashbrowns South-of-the-border flair by topping with vibrant, chunky salsa spiked with lime and cilantro (Click here to view recipe).
- Elevate refried beans to an upscale dip by serving con queso with seasoned ground beef, chopped chiles and a zesty cheese blend (Click here to view recipe).
- Create flavorful nostalgia by blending buttermilk and chopped fresh herbs into mashed potatoes (Click here to view recipe).
- Upscale scalloped potatoes by folding in grated Parmesan and sautéed mushrooms, and bake in a serving dish for two (Click here to view recipe).
- Spell fun with fundido: black beans and pulled barbecued pork with melted cheese and a crown of pico de gallo in a homey crock (Click here to view recipe).