Monday, March 29, 2010

Day #6, Breakfast- Ron and Deb's Weekender

Today for breakfast I enjoyed my second item off of the breakfast menu- The Ron and Deb’s Weekender. This entrée was named after two employees that worked for us years ago, Ron and Debbie. They both worked in coffee back when the Laundry was still primarily a deli and they only worked on the weekends. Back in the day customers went up to the counter and ordered and then took their ticket to the coffee area to pay. Ron worked the cash register and Debbie worked the coffee and pastries.

The Ron and Deb’s Weekender is scrambled eggs and sautéed mushrooms topped with Maytag blue cheese, and a Zingerman’s croissant. Zingerman’s croissants, also known as all-butter croissants, are a classic Parisian pastry. It is made with multiple layers of butter laden dough, with many caverns and crevices. I loved the croissant, which is an extremely rare thing for me to say about any food that I have not tried before. But, I loved it.

I also enjoyed the scrambled eggs and mushrooms, but the Maytag blue cheese was a slightly different story. I have never like blue cheese, and it is probably something I never will really enjoy. Apparently it is one of those foods that you either love or hate, with little room in between. However, the story behind Maytag blue is interesting. Maytag blue was created at Iowa State University and is made from homogenized milk (rather than traditional sheep’s milk). The process is still used on Maytag Dairy Farms to create this cheese by hand the traditional way. Since it’s creation, Maytag had dominated the US blue cheese market, and won the best hard blue cheese award at the 2005 World Cheese Awards.

This is a great breakfast for those who love blue cheese. For those who don’t, I would suggest substituting our Grafton Vermont Cheddar. :)


  1. This sounds delicious minus the mushrooms of course.

  2. Ohh the mushrooms are the best part! :)