Vitrine's Breakfast Croque Madame
- 2 pieces sourdough bread
- 3 each egg whites
- 1 tsp non-fat milk
- 4 oz lean back bacon
- 1 oz cave aged gruyere cheese or Swiss
- 4 each quail eggs
- Sear back bacon until lightly crisp in a seasoned non stick pan
- Sprinkle ½ cheese on one side of bread and layer back bacon. Sprinkle remaining cheese on top of bacon and put the other piece of bread on top
- Lightly season grill or panini press with whole butter and turn on medium heat.
- Whisk egg whites with non fat milk with fork until light in color
- Dip sandwich in egg whites and soak up evenly between both sides
- Place sandwich on grill or panini press and cook until golden on both sides and crispy
- Slice sandwich and plate. Garnish with fried quail eggs and fresh herb salad
- peeled and seeded mango diced into 1 inch cubes
- 1 each ¼ vanilla bean split and insides scraped out
- 2 oz non-fat yogurt
- 1 tsp fresh orange juice
- Add all ingredients to blender and puree until smooth. Use the orange juice to make thickness to desired consistency. Garnish Shot glasses with Vanilla sugar
The St. Regis San Francisco
A passion for cooking that began at an early age brought John Jackson to his current position as executive chef at The St. Regis San Francisco. At the 260-room St. Regis San Francisco, Jackson is at the helm of all culinary operations, including the creation of custom fine-dining menus for gala events, personalized catering for St. Regis Residence owners, as well as menu development for the hotel's breakfast and lunch restaurant, Vitrine.
A native of Canada, Jackson grew up with an abundance of fresh produce, seafood and wild game which is, to this day, the underlying influence in his style and approach to cuisine. Jackson's professional training began at the age of 15 at the four-diamond Hotel Saskatchewan. From there, he obtained his Professional Cooking Diploma and began a three-year apprenticeship working at some of Canada's finest hotels, including The Fairmont Banff Springs.
Jackson's auspicious beginnings paid off in 1997, when he joined the award-winning Owl's Nest Dining Room in Calgary, Alb., where he worked under Master Chef Martin Heuser. After five years and much acclaim for the restaurant, Jackson accepted the position of executive sous chef with Starwood's largest hotel in Manhattan. While in New York, Jackson worked with a number of visiting celebrity chefs during high profile events, including Master Chef Christian Delouvrier, and cooked for a roster of celebrities and political leaders. He also worked closely with Starwood's Corporate Executive, assisting with menu promotions, wine tasting dinners, chef tables and VIP events, as well as leading chef trainings at a number of Starwood hotel properties, including The St. Regis New York, The Phoenician Resort in Arizona, and The St. Regis Bora Bora alongside Chef Jean-Georges Vongerichten.
In 2005, backed by the reputation of St. Regis Hotels & Resorts, Jackson ventured to San Francisco as executive chef of The St. Regis San Francisco. Excited to be on the West Coast once again, and by the bounty of seasonal ingredients available in the Bay Area, Jackson is able to showcase his passion for fine foods utilizing top-quality, local products.
About Vitrine
The St. Regis San Francisco
125 Third Street, Level Four
San Francisco, CA 94103
Phone: (415) 284-4049
Website: http://www.starwoodhotels.com/stregis/property/overview/index.html?propertyID=1511&EM=VTY_ST_sanfrancisco_1511_overview">www.stregis.com/sanfrancisco
