Brunch. Is it breakfast? Is it lunch? Does it matter? Enjoy it all with a bowl\u2014from eggs and grits to greens, veggies, fish, meats and beyond. Artfully layered bowls are as satisfying and flavour-packed as they are beautiful. <\/p>\n
We asked our Gordon Food Service culinary team to bowl us over with inspiration. They looked around and suggested breakfast bowls popular in the places where they dine. <\/p>\n
The fun part is up to you \u2026 deciding on one (or many!) for your menu.<\/p>\n
Korean Faroe Island Salmon and Red Quinoa Power Bowl<\/strong> Savoury Breakfast Salad Bowl<\/strong> Loaded Southern Grits Bowl<\/strong> Ancient Grains Breakfast Bowl<\/strong> Farm Yard Brunch Bowl<\/strong> Latin Fire Yucca Hash Bowl<\/strong> Protein Banana Bowl<\/strong> Angry Southern Breakfast Bowl<\/strong> Berry Smoothie Bowl<\/strong> Our chefs\u2019 ideas will fill your bowls with goodness and your tables with guests. Brunch. Is it breakfast? Is it lunch? Does it matter? Enjoy it all with a bowl\u2014from eggs and grits to greens, veggies, fish, meats and beyond. Artfully layered bowls are as satisfying and flavour-packed as they are beautiful. We asked our […]<\/p>\n","protected":false},"author":19,"featured_media":26812,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,111,113],"tags":[],"class_list":["post-25511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-healthcare","category-university"],"acf":[],"yoast_head":"\n
\nWhy you\u2019ll love it:<\/strong> Fluffy red quinoa, sauteed greens, slow-cooked candied bacon and a soft-cooked egg are topped with teriyaki-basted Faroe Island salmon seasoned with everything bagel seasoning. It\u2019s all dressed with gochujang honey vinaigrette.
\nBehind the dish:<\/strong> Mike Stickler, Michigan<\/p>\n
\nWhy you\u2019ll love it:<\/strong> A blend of salad greens gets topped with crumbled bacon, tomatoes, avocado, shaved Parmesan, watermelon radishes and a sunny-side-up egg. For service, it\u2019s drizzled with warm bacon and balsamic vinaigrette.
\nBehind the dish:<\/strong> Bill Barker, Illinois<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Hot, creamy grits are seasoned with everything bagel seasoning and butter. Top them with shredded cheddar cheese, thick-cut bacon (or pork belly), two sunny-side up eggs (or a 6-minute egg) and garnish with scallions (or chives). Serve this bowl with toast to mop up the yolky goodness.
\nBehind the dish:<\/strong> Christine Dively, Florida<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Warm ancient grains are topped with roasted peppers, spinach, mushrooms, soft-cooked eggs and pesto crema.
\nBehind the dish:<\/strong> Andrea Slivka, Illinois<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Bring the healthy goodness from farm to bowl\u2014a warm bowl featuring cauliflower rice, diced peppers, celery, sweet corn and green peas that have been roasted with salted brown butter. Top with a fudgy six-minute, free-range egg and hot honey\u2019d bacon curls.
\nBehind the dish:<\/strong> Scott Lamphere, Georgia<\/p>\n
\nWhy you\u2019ll love it:<\/strong> Crispy yucca and chorizo hash with peppers and onions are topped with soft poached eggs, crumbled cotija and shredded Monterey jack cheese. Serve it with a drizzle of salsa verde and sprinkle of fresh cilantro.
\nBehind the dish:<\/strong> Christine Dively, Florida<\/p>\n
\nWhy you\u2019ll love it:<\/strong> It\u2019s a chocolate banana smoothie with protein powder, topped with peanut halves, sliced banana and shaved dark chocolate. Did we mention chocolate?
\nBehind the dish:<\/strong> Andrea Slivka, Illinois<\/p>\n
\nWhy you\u2019ll love it:<\/strong> A house-made Southern cornbread biscuit gets topped with chorizo, warm fire-roasted salsa verde, diced avocado, an over-easy egg, crema, queso fresco and cilantro.
\nMix it up: Replace the biscuit with crispy tortilla chips and call it a Chorizo Chilaquiles Brunch Bowl.
\nBehind the dish:<\/strong> Christine Dively, Florida<\/p>\n
\nWhy you\u2019ll love it: <\/strong>This mixed berry smoothie is made with almond milk. It gets topped with fresh berries, chia and flax seeds, granola and shaved coconut.
\nBehind the dish: <\/strong>Andrea Slivka, Illinois
\n <\/p>\n","protected":false},"excerpt":{"rendered":"