FSR August 2023

SPONSORED BY BEL BRANDS USA

Cross-Utilizing Boursin POGREBA RESTAURANT in Lacrosse, Wisconsin, uses Boursin in a Mozzarella Fondue (mozza rella cheese topped with Gar lic and Herb Boursin crumbles and served with beef tips, mush rooms, asparagus, pork belly, and tomato focaccia for $18), as well as a house special: Bour sin Shrimp & Zucchini Roll Ups (shrimp, Garlic and Herb Bour sin cheese, peppers, onions, car rots, cucumbers, and radishes wrapped in zucchini. Served with Basil Pesto Ranch).

Cross-Utilizing Merkts THE TAP HOUSE, a bar and grill con cept across the Chicago suburbs, uses Merkts on a whopping six menu items. It’s used in a Guin ness-Merkts dipping sauce for Soft Pretzel Bites and as a top ping on four different burgers— the Tap House Burger, the All American Double Double Cheese Cheeseburger, the Tipsy Stout Burger, and the Kobe Beef Burger. Finally, the concept uses Merkts on its Double Decker, Crispy Beer Battered Chicken Melt which the concept hails as a staff favorite.

I wanted to use a French cheese. I wanted something approachable and I wanted something firmer than gruyere, so I chose Boursin. I love the way the cheese melts in the omelet and gives it a great texture.” Lefebvre gleefully rips off a list of other applications he can picture using Boursin in: “You can put it on a salad, eat it for lunch with a snack, or add a touch of Boursin to your mashed potatoes. It’s fantastic in a creamy sauce on a steak, or in mac and cheese—when you start thinking about it, there’s really a lot of things you can do with Boursin.” RESTAURANT: 1776 by David Burke FEATURING: Boursin Garlic & Fine Herbs Cheese CARMINE DI GIOVANNI, managing part ner at David Burke Hospitality Man agement, uses Boursin to amplify his Beer Battered Cheese Curds at 1776 by David Burke. Boursin has also appeared in menu items across the David Burke Hospitality Management footprint in applications like gnocchi, stuffed jalapenos, and omelets. “For a chef that’s short staffed or working with young chefs and cooks Beer Battered Cheese Curds

PRICE*S

The Wagyu RESTAURANT: BoomerJack’s Grill (Dallas-Fort Worth area) FEATURING: Price*s Original Sweet & Tangy Pimiento Cheese Spread BOOMERJACK’S GRILL, a concept in the Dallas-Fort Worth area, had to elevate its LTO, The Wagyu, to the main menu due to popular demand. The burger was designed by Grant Morgan, concept chef at BoomerJack’s, and features a Wagyu patty, black pepper mayo, lettuce, tomato, pickles, and Price*s Original Sweet & Tangy Pimiento Cheese Spread. When initially building the menu item, Morgan had a set of considerations that are increasingly factored into every chef’s calculus. “You want to be innova tive without overcomplicating things,” Morgan says. “That requires products that are reliably priced, readily available, and won’t make food costs skyrocket.” ❖

coming up, Boursin is a product that doesn’t have to be manipulated at all,” di Giovanni says. “In current times, it’s a great product because of that. Products like Boursin open up your wheelhouse to be able to make something great.”

BEL BRANDS USA / BOOMERJACK'S

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FSRMAGAZINE.COM

AUGUST 2023