Kellogg’s | Fine dining experience with cereals
Kellogg’s® created a fine dining experience with cereals. At Kellogg’s NYC café and just for one night, select guests experienced an exclusive six-course tasting menu of recipes recreated with cereal from Kellogg’s. Chefs Mathew Peters, Travis Swikard and Harrison Turone recreated signature dishes of Thomas Keller and Daniel Boulud with the use of Kellogg’s cereals. They were teammates at Team USA at the Bocuse d’or (which they won) and they all support Ment’or, a non-profit that inspires excellence in young culinary professionals. A great example of raising money for a good cause whilst in the meantime inspire all to reimagine the endless possibilities of cereal.
Fine dining experience with cereals
“I’m excited to see my fellow Ment’or chefs re-create my well-known dishes using a favourite breakfast staple, cereal. You don’t have to be an award-winning chef to get creative in the kitchen and think about food in unique ways,” said Chef Daniel Boulud.
The participating chefs’ recipe creations reflect their impeccable palettes and creativity for transforming any ingredient – even cereal – into something elevated. These are the dishes they served at the Kellogg’s NYC Café:
Chilled Carrot-Ginger Soup | Coconut Cream, Kaffir Lime, Kellogg’s Froot Loops®
Truffle Custard | Kellogg’s Corn Flakes® Infused Custard, Black Truffle and Cherry Relish, Celery, Kellogg’s Special K® “Chive Chip”
Salad of Hawaiian Hearts of Peach Palm | Granny Smith Apple, Kellogg’s Apple Jacks®, Belgium Endive, Toasted Walnuts, Banyuls Gastrique
Macaroni & Cheese | Butter Poached Lobster, Mascarpone Enriched Orzo, Kellogg’s Rice Krispies® Tuile
Beef Duo Agrodolce | Kellogg’s Raisin Bran®, Radicchio Marmalade, Taragna Polenta, Sauce Forestière
Coffee and Doughnuts | Draft Latte, Golden Chef “Doughnuts” made with Kellogg’s Honey Smacks®, Kellogg’s Cinnamon Frosted Flakes®, Dried Cherries, Pecans, Gold Flake
The golden chef doughnuts and cereal bowls designed by Chefs Thomas Keller, Daniel Boulud, Gavin Kaysen, Harrison Turone, Mathew Peters, and Philip Tessier were available at the café for $8, from Thursday, March 30th, through Sunday, April 2nd. The golden chef doughnuts along with proceeds from the chef-designed cereal bowls will benefit Ment’or and will come with a numbered ticket. At April 3rd, 2 winners received either dinner for two at Restaurant Daniel or restaurant Per Se and a Kellogg’s NYC gift bag.
Bron: Kellogg's
Website: Kellogg's NYC
