The Office Tavern & Grill, with four locations in New Jersey, offers a comforting baked item as part of each of its Meal Packages, including this Baked Harvest Mac & Cheese with pipette pasta, roasted mushrooms, butternut squash, fontina and cheddar.
Photo Credit: Barilla America
5 Takes on Bakes
Take and bakes build revenue and ease back-of-house prep
Restaurant takeout has been thrust into uncharted territory. Operators have risen to the challenge and creatively cross-utilized existing ingredients in newly formatted ways to sustain business and address shifting consumer consumption preferences. Thus, the proliferation of take and bakes. Here are five ideas for bakes with on-trend flavor combinations.
- Carnitas & Migas Bake
Pork carnitas + migas + shredded Mexican cheese blend + salsa - Sausage, Biscuit & Egg Strata
Buttermilk biscuits + seared ground maple sausage + whisked egg + aged cheddar cheese + peppered white gravy - Huevos Rancheros & Hashbrowns Casserole
Refried black beans + crispy shredded hashbrowns + scrambled eggs + green chile gravy + shredded 3-cheese blend + tortilla crumbles + salsa - Loco Moco Casserole
White rice + seared ground hamburger + fried eggs + brown gravy - Popcorn Chicken Parmesan Casserole
Large elbow pasta + tomato sauce + popcorn chicken + shredded mozzarella/ground Parmesan + garlic-bread breadcrumbs
About the Author
Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.Read More Stories by Rob Corliss
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