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The SpudLab has been active this month, preparing for a steak and potato innovation session with the Head of Culinary of a national restaurant group.
The team worked with their staff to execute four dishes that helped provide ideas for shared appetizers and center-of-the-plate entrees that appealed to the brands’ core demographics. These look like they deserve a spot on the menu!
Shaking Beef Tacos on Potato Scallion Pancakes
Flakey Potato-Scallion Pancakes topped with garlic and chili stir-fried shaved beef, pickled daikon, carrots, and cucumber with Umami Mayo, Herb salad, and crispy potato straws.
Crispy Hash Brown Cakes with Saucy Umami Mami Beef
Crispy shredded potato cakes topped with seared steak tossed in umami mayo, green onions, and Fresno chilies.
Saucy Fries:
A loaded fry concept consisting of beautifully golden and crispy fries, brown gravy, tangy peri-peri sauce, cheese curds, spicy garlic toum, green onions, and hot honey, whiskey-glazed beef filet bites.
The Big Black & Bleu Potato Pizza:
A golden mashed potato pizza concept topped with crumbly bleu cheese, blackened beef filet slices, peppery arugula, and balsamic glaze.
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