Chef Eats: Butter Bakery Cafe's Derek Hughes
It wasn't an entirely typical Saturday, says Butter's head cook Derek Hughes.
He usually eats a more substantial dinner for example, one involving greens. So keeping in mind that Hughes usually pigs out more, here's everything he ate on Sat., Jan. 17:
6:30 a.m.: Crunchy peanut butter (from the Wedge) with apricot jelly on wheat, while running out the door to work
9 a.m.: Buttermilk biscuit cooked in French toast batter with whipped cream, strawberries and maple syrup, made himself at work, had with coffee
1 p.m.: Part of an apple-shaped sugar cookie, shared with two coworkers
4 p.m.: Back at home, two slices of sourdough bread (homemade) with butter and OJ.
9 p.m. Baked brussels sprouts with lemon, olive oil and a little bit of blue cheese (made by his wife), with some garlic mashed potatoes and sweet potatoes mashed together
Throw a few cups of water in there throughout the day and you've got a day in the culinary life of the man who brings South Minneapolis delicious breakfast and brunch.