There is no greater adventure than one that involves going cross country. In Lee Schrager’s latest cookbook, America’s Best Breakfasts, co-author Adeena Sussman, photographer Evan Sung and himself did just that, breakfast style incorporating the best dishes from breakfast spots around the country. This includes recipes from diners, iconic establishments, and the newest local hot spots.
It is of no surprise that t was a hit as Lee Schrager, of South Beach Food & Wine Festival, launched this book in tandem with a spectacular event in Miami. In honor of the launch, America’s Best Breakfasts, he brought together some of the restaurants of the Miami portion of the cookbook as well as many other notable restaurants in the local scene. There was everything from dim sum to squid ink bagels to bread pudding on display. There was a plate for everyone and many a plate at that.
Sarsaparilla Club has become known for their new to Miami American Dim Sum style service. They showcased their pork belly bacon steamed buns that came with fish sauce caramel and cilantro peanut slaw.
The Local Craft played on biscuits and gravy by incorporating pulled pork into steamed biscuits with benne seeds, jalapeno, and smoked demi. This was another favorite of mine of the day.
There is no question that everyone seems to love a good donut and this resonates with the Salty Donut.
Available that day to try were Brown Butter & Salt, Traditional Glazed Buttermilk, Maple & Bacon (my favorite) and a gluten free Baked Chocolate Cake.
As if things couldn’t get better there were SPIKED donut holes.
Moving more to the savory of things, Tropical Chinese had steamed edamame shrimp siu mai and pan seared leek dumplings. Both were finger licking good. I do not know how in my 20 + years in Miami, I have still not been to this Miami gem.
Sweetness Bakeshop brought espresso flan to the game atop a chocolate Gilda cookie. Delicious.
Fooq’s is known for their feel good food. They brought a Lox Tartine of tasted pumpernickle, soft scrambled egg, creme fraiche and fresh picked herbs.
They also brought my dear friend and culinary school companion, Mariana.
Eileen Andrade of Finka Table + Tap brought a Korean BBQ chicken and waffle. Finger licking good.
To balance out all the dishes out and give us a reason to believe eating over 20 items was okay, D/RT brought a espresso hazelnut Greek yogurt chia seed parfait topped with toasted hazelnuts and cacao nibs.
Airport Cafe brought a new twist to the breakfast dish: bread pudding. This dish is one of my favorites at any point: breakfast, lunch or dinner. It combined cinnamon toast crunch and challah bread in Rum Chata with cereal milk, soaked raisins and roasted apricots topped with candied ginger cardamom, bacon and toasted pistachios. A mouthful, but an incredible one at that. My dad compared it to the one his grandmother in England used to make him. Being transported and reminded of a dish is always a tell tale sign of a wonderful creation for me.
All in all, America’s Best Breakfasts was a huge success, you could tell by how tight my pants felt post morning session. I can only imagine if there were full size portions; thankfully, there were not. I look forward to seeing what Lee Schrager does next!