People say breakfast is the most important meal of the day, and apparently Erick Swenson agrees with them. See why in this Deep Plate Exercise.
Orginally submitted in August of 2009, Chef Swenson created buckwheat and steel cut oats with raspberry, toasted hazelnuts, and blackberry honey. Accompanying it? You can't have a complete breakfast without some applewood smoked bacon.
Chef Swenson was the sous chef with Dining & Culinary Services at Pacific Lutheran University in Tacoma, Washington.
