What is potato innovation to me can be a pleasant memory for someone else.  The Meatloaf Bakery in Chicago (www.themeatloafbakery.com) serves savory cupcakes, for example a meatloaf made of ground veal, pork and beef cooked off in a muffin and topped with smashed Yukon Gold potatoes.  We’re actually using one version in a new series of Re-Invent ads for next season.  Posting this on Facebook recently got this reply from a friend:  “Old news, we did this in 4H as Future Homemakers of America.”  Here is a picture of the version one of our partner chefs presented to Hard Rock Café in Orlando for an immersion event:

Moving forward with creative “new” ideas while paying homage to the past reminded me of another innovative idea from one of the most creative chefs I have ever had the opportunity to work with, David Burke.  David burst onto the culinary scene years ago with Park Ave Café in NYC, then was the corporate chef at Smith & Wollensky and is back on his own with several ventures.  Fifteen years ago at a C.I.A Hyde Park event for food editors, he used a short metal collar to place curry oil blanched Idaho® French Fries into a circle, side by side, forming a sort-of fence and baked them off in the oven.  Once done, he removed the ring, added a soft boiled egg in custard to the water and topped with mixed greens for a wonderful brunch.  I still see this today and it continues to “wow” me every time.

Here is one of David Burke’s latest recipes:  Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte