Morning Squash Game: Truffle Squash Benedict
OEB Breakfast Co. | Based in Calgary, Alberta
Mauro Martina
Brunch is not a daypart when butternut squash tends to shine. If it makes an appearance at all, it’s likely to be relegated to a component in a hash. But at OEB Breakfast Co., the Canadian chain with locations in Arizona and California, Mauro Martina, Chef/Founder, gives butternut squash a deserved spotlight in the Truffle Squash Benedict. “When braised right, it has the perfect melt-in-your mouth texture and the perfect sweetness when in season. Now add truffle mushrooms, and the Benedict becomes a whole new experience. It’s rich, but not heavy. It’s sweet, but also salty and creamy,” he says. “It’s just perfect!”
Martina was driven to create a new take on a familiar brunch classic. “I wanted to create something special, something that involved a cooking technique that would take time and precision,” he says. “When a dish becomes your vegetarian best seller, you know you’ve done something right.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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