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Chef Meagan Berry French Toast Bake

$30.00

5-8 servings

Chef Meagan's 
Berry French Toast Bake
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Prepared Before Delivery
ORDERS CLOSE AT 11:59 PM on Friday - No Adjustments Afterwards!
5-8 Servings

14 left

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Berry French Toast Bake (1/2 Sheet Pan)

An easy and healthy breakfast before work or class! Keeps you filled and nourished.

Regular: (1/2 pan) Brioche Bread and Wheat Bread (Wheat Flour, Water, Sugar, Vegetable Oil (Palm and Canola Oils), Eggs, Invert Sugar, Bakers Yeast, Salt, Natural and Artificial Flavorings, Skim Milk, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Wheat Gluten, Calcium Propionate (Preservative), Milk Proteins, Dried Yeast), Heavy Cream, Milk, Eggs, Cinnamon, Ginger, Cloves, Nutmeg, Sugar, Vanilla, Kosher Salt, strawberries, blueberries, raspberries, blackberries, orange, kosher salt, sugar. Maple Syrup

Contains: Milk

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Preparation Instructions: Place the entire container into the oven ( remove the plastic wrap first) at 400 degrees and bake for approximately 40-50 minutes. Remove the parchment/foil and bake for another 5 min to brown the top slightly. Serve and garnish with maple syrup and a dollop of whipped cream.

Vegetarian 

ORDERS CLOSE AT 11:59 PM on Friday- No Adjustments Afterwards!

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Chef Meagan

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 

-Kim

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