When I was photographing chef Jared Wentworth, I told him this was the most beautiful dish I have photographed all yearÃ¢â‚¬Â¦ my apologies to all the other chefs who have posed for me in the past twelve months.
By BY BILL BRADLEY, The Daily
Sometimes you have to cook with what youÃ¢â‚¬â„¢ve got. For Jared Wentworth, head chef at ChicagoÃ¢â‚¬â„¢s Longman & Eagle, that meant breading fresh-caught fish with kidsÃ¢â‚¬â„¢ cereal while on a camping trip.
Ã¢â‚¬Å“We had some chorizo lying around and a box of Corn Pops. I was like, Ã¢â‚¬ËœYou know what? We can totally crust fish in Corn Pops and itÃ¢â‚¬â„¢ll taste awesome,Ã¢â‚¬â„¢Ã¢â‚¬Â he told The Daily.
Corn Pops have been around since 1950 (they were the first new cereal released by KelloggÃ¢â‚¬â„¢s after World War II), and as the official sponsor of Ã¢â‚¬Å“The Adventures of Wild Bill Hickok,Ã¢â‚¬Â they do have an unlikely connection to faux frontier living. Still, weÃ¢â‚¬â„¢re willing to bet Wentworth is the first person in 62 years to successfully incorporate them into campfire cooking. He has since perfected the recipe, adding clams and chanterelle mushrooms… Read More
This article was written by John Gress