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I have been reading about all these chefs discovering the use of glass Mason jars and transparent beverage containers as a method of showing off a new menu item. Have you seen this?
How can I work Idaho® potatoes into this trend so I can capitalize on their inexpensive food cost as an ingredient?Layered salads are a hot trend these days, especially in individual servings such as can be placed in an old fashioned glass Mason Jar. Here is one recipe (originally developed to serve in bulk on a buffet) that is easily be done on a smaller scale.
Mediterranean Herbed Potato Salad with Grilled Vegetables
And, this one shows off rock shrimp and mashed potatoes by giving height to the menu item instead of serving it on a flat plate:
Rock Shrimp Topped Mashed Potatoes
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