About a week ago McDonald’s threw a party in New York City to challenge renowned chefs to see what they could conjure up in the gourmet food department using ingredients that came predominantly from the fast-food chain’s menus.
Dale Talde of Talde in Brooklyn, James Tahhan from Telemundo’s cooking show Un Nuevo Dia, Aaron McCargo Jr., winner of the The Next Food Network Star, and Mickey D’s in-house chef Jessica Foust worked their magic, transforming seemingly ordinary ingredients into something spectacular.
Guests were first handed a Bacon Old Fashioned, using the actual bacon you would find on your Bacon Habanero Ranch Quarter Pounder. Followed by a three-piece “Kung Pao” Chicken McNuggets appetizer from Chef Talde, topped with sweet & sour sauce, rice wine vinegar, and peanuts, all artfully arranged amidst oranges and iceberg lettuce.
Other dishes included a Tortilla Espanola with garlic & saffron aioli from James Tahhan, and a stacked crispy chicken with hash browns, chipotle BBQ sauce, espresso, cheddar Jack cheese, and applewood-smoked bacon by Chef McCargo. There was also slow-cooked beef with blueberry pomegranate sauce and Mac Fry gnocchi courtesy of the fast-food chain’s chef Jessica Foust, finished off with the Biznut: a donut made from McDonald’s biscuit mix and topped with pumpkin spice latte syrup.