Kraft on Craft

Adding complexity of flavor

A traditional Spanish tortilla is an omelet made with eggs, potato and onions. Here, Chef Zweiban adds depth of flavor with Grey Poupon Country Dijon Mustard and Kraft Mayo Real Mayonnaise. "The mustard has great texture and complexity — it's got more going on than a regular Dijon," he says. "The Kraft mayonnaise adds a smooth mouthfeel and nice, tart flavor, and it keeps the tortilla moist." For smokiness, saltiness and crispness, he turns to Oscar Mayer Bacon.

Once he cooks the diced potatoes with rendered bacon and shallot, he brings in mustard and mayonnaise. Then, he whips eggs, heavy cream and water in a Vita-Mix, adding both air and volume. He pours the egg mixture into a cake pan, then adds the potato hash and salt and pepper to encrust the tortilla. Chef Zweiban bakes the tortilla until set. For service, he cuts a wedge out, and plates it with a bright salad of greens dressed with Salsa Verde, a fresh and spicy blend of poblano, serrano and jalapeño peppers and tomatillos mixed with blanched spinach and cilantro, and emulsified with Kraft Golden Italian Dressing, lemon juice and lime juice.

Behind the chef

Chef Zweiban takes the trend of small plates to the next level, letting diners craft their experience through various portion sizes and price points. "We try to give people an opportunity to dine the way they want to," says Chef Zweiban.

Value plays an integral part behind the menu design. "We're a café, and that's what I strive for," he says. "We don't have $10 appetizers — they're still in single digits. My passion is to make food that my guests like, and present a lot of value within it."

Chef Zweiban unplugged

Ingredients inspire Chef Zweiban. He looks at the year broken into six food seasons — from January and February's root vegetables, to November and December's pears and pomegranates. He changes his menu every two months, reflecting the changes throughout the year. "Some dishes stay the same, but we change out the accompanying sides or garnishes," he says. "Going with the seasons doesn't have to be difficult. There's a rhythm to it, and it just keeps everything fresh and new."