ST. LOUIS, MO (KTVI)- Georgios Kastanias is the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company. This week, he is joined by Greg Hard from Billy G's in Kirkwood. Billy G's is starting brunch service on January 17, 2016, and they brought two of the new menu items to show us, a French toast bake and Lobster Eggs Benedict.
Billy G’s Kirkwood is the newest addition to The Gianino Family of Restaurants and is located at 131 W. Argonne Dr.
Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional food service operators in the St. Louis area.
- 1- 2 oz. King's Hawaiin sweet roll
- 2 oz. Lobster claw meat
- 2 eggs
- 3 oz. Hollandaise sauce
- Chives (finely chopped)
- Place water and about a tablespoon of white vinegar in a pot. Heat on stove until simmering (not a hard boil). Add eggs and poach, about 3 minutes, until egg whites are done but yolk is still runny.
- Split sweet roll in half, butter the open sides and brown in salamander (or hot skillet)
- Melt butter in skillet, add lobster meat, season w/ salt and pepper. Cook until just hot.
- Assemble placing the open sweet roll on plate, top w/ lobster meat, then eggs, then hollandaise, sprinkle w/ fresh chives.
French Toast Bake
- Brioche buns
- 8ea- eggs
- 2 C- whole milk
- 2 C- heavy cream
- 3/4 C- sugar
- 2 Tbsp- vanilla extract
-Tear brioche into pieces and place into bowls. Pour 1 C of French toast batter into each bowl. Wrap w/ plastic wrap and chill overnight.
- 1 C- all-purpose flour
- 1 C- brown sugar, finely packed
- 2 t- cinnamon
- 1/2 t- salt
- 1/2 lb- butter, cold, cut into pieces
-Mix dry ingredients into a bowl. Add butter pieces, and, using a pastry cutter or fork, mix w/ dry ingredients until the mixture resembles small pebbles.
When you bake, put topping on the chilled bread and custard and bake at 350° for 20-25 minutes. Top however you like your French toast.