Chicago IL 60616312-545-5438john@johngress.com
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Secret Ingridient: Kellogg’s Corn Pops

Secret Ingridient: Kellogg’s Corn Pops

When I was photographing chef Jared Wentworth, I told him this was the most beautiful dish I have photographed all year… 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 you’ve got. For Jared Wentworth, head chef at Chicago’s Longman & Eagle, that meant breading fresh-caught fish with kids’ cereal while on a camping trip.

“We had some chorizo lying around and a box of Corn Pops. I was like, ‘You know what? We can totally crust fish in Corn Pops and it’ll taste awesome,’” he told The Daily.

Corn Pops have been around since 1950 (they were the first new cereal released by Kellogg’s after World War II), and as the official sponsor of “The Adventures of Wild Bill Hickok,” they do have an unlikely connection to faux frontier living. Still, we’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

Longman & Eagle Chef Jared Wentworth's corn pop crusted cod is seen in Chicago on October 31, 2012. John Gress / for the Daily

Longman & Eagle Chef Jared Wentworth’s corn pop crusted cod is seen in Chicago on October 31, 2012.John Gress/for the Daily

Longman & Eagle Chef Jared Wentworth poses in Chicago on October 31, 2012.

Longman & Eagle Chef Jared Wentworth poses in Chicago on October 31, 2012. John Gress/for the Daily

Longman & Eagle Chef Jared Wentworth's corn pop crusted cod is seen in Chicago on October 31, 2012. John Gress / for the Daily

Longman & Eagle Chef Jared Wentworth’s corn pop crusted cod is seen in Chicago on October 31, 2012.John Gress/for the Daily

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This article was written by John Gress

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