Good to Go, the fast-casual incubator supported by the James Beard Foundation, is hosting its first concept
HoneyBunny Rooster and Biscuits is the primary idea chosen by the James Beard Basis (JBF) to function out of its specific incubator inside New York Metropolis’s 57th Market.
Chef Jared Howard, creator of the Maryland-style hen and seafood idea, gained the chance after submitting a proposal and marketing strategy to the group. About 30 purposes have been submitted, stated Chris Moon, president and chief working officer of JBF.
Howard first got here up with the concept and menu in the course of the pandemic, working pop-ups round New York Metropolis to strive it out and providing meals for pickup. “I am from Baltimore and I needed to serve meals that tastes like residence,” Howard stated. “I got here up with Maryland Fried Rooster biscuits.”
Initially, his concept was to spotlight Chesapeake Bay seafood on the pop-ups, however there wasn’t a variety of seafood accessible in the course of the pandemic, he stated. To create an genuine Chesapeake taste on hen, he included Outdated Bay seasoning into the breading. “Maryland fried hen all the time comes with béchamel sauce, too, so I make one with shiitake mushrooms,” Howard stated.
However working at Market 57 provides Howard the chance to broaden his menu past what he provides at pop-ups. He now provides the Chesapeake Seafood Burger, which consists of a patty of crab and shrimp with a signature sauce on a toasted potato roll. It goes for $18.
Additionally within the lineup are Maryland-style fried hen nuggets, baked Maryland crab dip, kale Caesar salad, candy potato salad, collard greens, and mac n’ cheese. Desserts together with banana pudding and pear hand pies spherical out the menu. Flavors of Appalachia and the American South play a job on the menu together with the Chesapeake Bay.
HoneyBunny will function out of the Good to Go area for six months, till March 1, when one other profitable idea might be traded.
The group and its companion, Nice Performances, help Howard all through his engagement cycle — refining the menu, reviewing projected P&Ls, sourcing meals and provides, paying the kitchen staff, and offering steerage on branding and communications. “They deal with the hiring and implementation, so I can give attention to advertising and marketing and refining the idea,” Howard stated.
Though he at the moment works in IT, Howard has all the time cooked part-time, working within the kitchens of prestigious eating places like Per Se and Gotham Bar and Grill. His purpose now’s to show the idea — named after his daughter, whom he calls “HoneyBunny” — into a quick informal brick-and-mortar sport.
“After I gained the primary residency, at first I assumed it was a joke. Then I used to be shocked, adopted by two minutes of awe,” Howard stated. “Now I’ve to stay as much as it, however that is what I’ll push for till HoneyBunny turns into a actuality.”
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(tags for translation)Fast_Casual