Shaking up performance menswear with Kevin Lavelle
About This Episode
In this episode of The Pot Stirrer, Kevin Lavelle, CEO of performance menswear company Mizzen+Main, shares some food for thought on how they’re disrupting the marketplace with a twist on the traditional dress shirt. He shares how this is dramatically changing menswear and the customer experience, as well as how Mizzen+Main plans to stay ahead of the competition.
Since Mizzen+Main is heating up the competition in the marketplace, Lavelle helps show us how to flambé a delicious bananas Foster paired with bread pudding!
About Kevin Lavelle
Kevin Lavelle is an American entrepreneur and business executive. He is the founder and CEO of men’s clothing brand Mizzen+Main. Lavelle was listed in the Dallas Business Journal’s 40 Under 40 in 2013, named on the Men’s Fitness Game Changers list in 2014, and received Ernst & Young’s Entrepreneur of the Year award in Emerging Consumer Products.
Lavelle is a graduate of Southern Methodist University. Prior to founding Mizzen+Main, he worked in management consulting in Dubai and Abu Dhabi, and spent time in emerging energy technology at Hunt Consolidated, Inc.
Bananas Foster with Bread Pudding
Delicious bananas foster flambéed to perfection and layered on a yummy brioche bread pudding.
- 1/4 cup of raisins
- 1/4 cup of dark rum
- 2 cups of milk
- 2 tablespoons (¼ stick) of unsalted butter (use some additional for greasing the pan)
- 1 teaspoon of vanilla extract
- 1/3 cup of sugar
- Pinch of salt
- 1/2 loaf of challah or brioche bread, cut into 2-inch cubes (5 to 6 cups)
- 2 eggs, beaten
- Soak raisins in dark rum overnight or for at least a couple of hours.
- Heat oven to 350°F. In a small saucepan over low heat, warm milk, butter, vanilla, sugar, and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4- to 6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Sprinkle raisins on top. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
- 1/4 cup (1/2 stick) of butter
- 1 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 1/4 cup of banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup of dark rum
- Serve with a scoop of vanilla bean ice cream
- Combine butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat, either on an alcohol burner or on top of the stove. Cook, stirring until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then top the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of bread pudding and ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
The Pot Stirrer
A cooking show with business leaders – what? Yes! One part talk show, one part business show, The Pot Stirrer brings together leaders from the world’s most disruptive companies to find out the “secret sauce” behind their success. Leaders dish on the key ingredients of their growing companies, how they create change, how they motivate and inspire their people, and how they win the hearts and minds of their customers. And, they share their favorite recipes.