Irish Breakfast Ingredients
Irish Breakfast Ingredients
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Irish Breakfast Ingredients
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Post #1 - October 20th, 2014, 9:46 amNot sure if I should have posted this in the Professional Forum?
if a diner restaurant wanted to begin to serve a full Irish breakfast where should they get the ingredients? Rasher, white, and black pudding, soda breads, you know the ingredients....?
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Post #2 - October 20th, 2014, 9:57 amWinston's Market in Tinley Park has rashers, bangers, white pudding & black pudding. There is also apparently a separate "Winston's Sausage" facility that makes the products, and might be a good source for a diner. Worth a try. Warning: the website autoplays music, which is pretty much unforgivable IMO.
Winston's Market
7961 West 159th St.
Tinley Park, IL 60477
708-633-7500
http://www.winstonsmarket.net/Ronnie said I should probably tell you guys about my website so
Hey I have a website.
http://www.sandwichtribunal.com
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Post #3 - October 20th, 2014, 10:17 amPerhaps Spencer's Jolly Posh could be of assistance in answering the question, although it would seem they might be a competitor: http://www.jollyposh.com/
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Post #4 - October 20th, 2014, 11:09 pmI've had Spencer's, and the bangers and breakfast sausages were good. Back bacon was ok. They were selling in one of the farmers markets (Niles, I believe) and Schafers was carrying their products as well. It seems likely that they'd be happy to serve as a provider for this type of enterprise.
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Post #5 - October 20th, 2014, 11:19 pmUS Foods also sells a passable banger if finding a local source pans.D.G. Sullivan's, "we're a little bit Irish, and a whole lot of fun"!
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Post #6 - October 21st, 2014, 12:09 pmI'd encourage the diner to bake their own soda bread... so easy, and the smell could only be an aromatic enticement to their clientele.
Just one of the bazillion recipes out there...
Please keep us posted, kenji, this sounds intriguing!“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #7 - October 21st, 2014, 1:17 pmI bought lots of bangers 'n back bacon from Tommy Moloney's and been fully satisfied.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #8 - October 21st, 2014, 1:37 pmmamagotcha wrote:I'd encourage the diner to bake their own soda bread... so easy, and the smell could only be an aromatic enticement to their clientele......Please keep us posted, kenji, this sounds intriguing!
Great idea. I've made a new set of friends who own a newer place in Six Corners. He's up for suggestions from me and being we're on the NW side there's definitely an audience for a good Irish breakfast. People around here make it a destination meal. My friend's place is packed on the weekends for breakfast/brunches.
If I source the ingredients I'm sure he'd give it a try. I'm assuming there could be a better margin in the meal than a basic eggs/bacon/hash browns offering too.
