This beautiful culinary creation by Chef Sophie Uong may appear very unfamiliar to you, but I guarantee that many of you have tasted parts of this dish at one point in your lives. You are probably wondering what I’m talking about, but if I tell you that the main protein is an actual deconstructed McDonald’s Filet-O-Fish would you believe me? Well yes, it is true.
Last night, I attended a Charity dinner for Ronald McDonald House Charities (RMHC). Three Chefs including Top Chef alumnus Ryan Scott, Beverlie Terra, and Picán Restaurant‘s Sophie Uong created unique courses using purely deconstructed McDonald’s ingredients. It was fascinating to say the least.
The event was held at the California Culinary Academy, and as soon as you stepped through the entry door, the familiar scent of Mickey D’s fries lingered. Nine courses of wine paired, haute Mickey D’s awaited us.
With the exception of the late-night sundae, I hadn’t eaten McDonald’s in almost 10 years. My table mates were shocked. Who knew my reunion with McDonald’s would be in the form of a hash brown gnocchi and a Big Mac streusel. I couldn’t have even imagined.
In the end, whether or not the dishes were a one-bite taste, or worthy of a Gold(en) arch medal, the evening was a fun, once in a lifetime experience all for a great cause. Even if there was only one french fry on my plate for the entire evening, I was happy to be there amongst a wonderful group of people supporting a worthy cause – The Ronald McDonald House.
See all of the photos from the event, including eight other dishes created solely from McDonald’s products HERE