When chef April Bloomfield (The Breslin, The John Dory Oyster Bar, Tosca Cafe) was looking to open Tosca in San Francisco, she wanted to offer breakfast in addition to lunch and dinner. Inspired by San Francisco's beloved Tartine Bakery and pastry chef Elisabeth Prueitt's morning buns, Bloomfield created a savory breakfast bun made from provolone, broccoli rabe, and cured Calabrian chiles. She likes it with a hard-boiled egg on the side and some good coffee. Mind of a Chef has the recipe.
Watch April Bloomfield Make Savory Morning Buns
It's a throwback bonus clip from season two of Anthony Bourdain's 'Mind of a Chef.'
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