At its annual gala, the Minnesota Restaurant Association inducted Wayne Kostroski of Cuisine Concepts and Franklin Street Bakery into the Minnesota Hospitality Hall of Fame. The criteria for the Hall of Fame award is “a restaurant operator with more than 20 years of experience and deemed a legend in the industry.” Kostroski is indeed a legend, but not only in the Twin Cities culinary community. He is notorious around the country for his philanthropic efforts towards hunger relief issues.
BLTA on Herb Focaccia
Cut Herb Focaccia Half Sheet to size, slice in half horizontally, then layer with bacon, lettuce, tomato, avocado, mayo, and black pepper.
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Slice Herb Focaccia Half Sheet in half horizontally. Layer with ingredients. Then cut sandwiches to size. Party style!
Tarragon Chicken Salad Sandwich
Mix together 2 cups cooked chicken [diced], 1 small diced apple, 1/3 cup celery, ¼ cup red onion, ¾ cup mayo or plain Greek yogurt, 1 Tablespoon fresh lemon juice, 2 Tablespoons fresh chopped Tarragon, 1 Tablespoon fresh chopped parsley, 1 Tablespoon fresh chopped chives, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, optional craisins, walnuts or pecans. Spread onto toasted Brioche, White, or Wheat Bread.
Cinnamon Apple Panini
Layer smoked turkey, brie cheese, bacon, and Granny Smith apple slices onto 2 slices of Cinnamon Brioche Bread. Butter the outside of each slice and place on Panini grill.
Oh Hot Ham, This is My Jam!
We love sweet and savory combos. This recipe uses our Cinnamon Brioche Bread with savory ham and brie cheese and sweet blackberry marmalade.
Blood Orange Sandwich
Mix Greek yogurt with lemon zest, blood orange segments, navel orange segments, dried cranberries, walnuts, and sesame seeds. Spread on Cranberry Wild Rice Bread.
Cranberry Wild Rice Bread BLT
Cranberry Wild Rice Bread and BLTs are egg-cellent together.
Salami Supreme Sandwich
Layer Provolone cheese, roasted red pepper, Genoa salami, red onion, lettuce on a Franklin Street Bakery white or potato hoagie. Drizzle with red wine vinaigrette.
