Chicago Magazine Food Photographer: When I was photographing chef Jared Wentworth, I told him this was the most beautiful dish I have photographed all yearÃƒÂ¢Ã¢â€šÂ¬Ã‚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 youÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ve got. For Jared Wentworth, head chef at ChicagoÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Longman & Eagle, that meant breading fresh-caught fish with kidsÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ cereal while on a camping trip.
ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œWe had some chorizo lying around and a box of Corn Pops. I was like, ÃƒÂ¢Ã¢â€šÂ¬Ã‹Å“You know what? We can totally crust fish in Corn Pops and itÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ll taste awesome,ÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â he told The Daily.
Corn Pops have been around since 1950 (they were the first new cereal released by KelloggÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s after World War II), and as the official sponsor of ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œThe Adventures of Wild Bill Hickok,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â they do have an unlikely connection to faux frontier living. Still, weÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢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