McDonald's threw a PR event in NYC whereby real chefs were invited to make palatable dishes out of the raw feedstock of the McD's supply-chain. Above, Jessica Foust's "slow-cooked beef with blueberry pomegranate sauce and Mac Fry gnocchi."
The first dish came from Chef Talde. The appetizer-sized three-piece "Kung Pao" Chicken McNuggets were topped with sweet & sour sauce, rice wine vinegar, and peanuts, then artfully arranged amidst oranges and iceberg lettuce. This was definitely the most recognizably-made-from-McDonald's-food item served all night.
"Entree One" was the Tortilla Espanola with garlic & saffron aioli from James Tahhan. It's made with McDonald's eggs & hash browns, a mix of chipotle BBQ & honey mustard sauces, and was actually the most transformative dish of the night -- you could tell it was McDonald's ingredients, but it didn't taste like anything on the actual menu.
This is the dish that I would expect to actually exist if McDonald's ventured into the sit-down, waiter-service realm just to freak everyone out. Chef McCargo stacked crispy chicken, hash browns, chipotle BBQ sauce, espresso, cheddar Jack cheese, and applewood-smoked bacon (same as the drink!), then threw an egg on top. I would order this. Maybe not at the drive-through.
I attended an exclusive McDonald's tasting menu dinner & ate Kung Pao McNuggets [Andrew Zimmer/Thrillist]
On Friday, Disney announced that Disneyland Resort and Walt Disney World Resort will remain closed until further notice.
“They are putting us directly in harm’s way while profiting greatly. We cannot let this be considered normal.”
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