Below are some highlights from Chef Evan, Sous Chef Brian, and Kitchen Assistant Anna for the women of Alpha Gamma Delta at Michigan.
By College Chefs' Chef Evan Myers
Eat your heart out Skittles, Sous Chef Brian & Kitchen Assistant Anna crafted this beautiful 5’ x 2.5” Fruit & Vegetable Rainbow for the Bid Day festivities at AGD - University of Michigan
The next few pictures come from our cereal dinner where Brian & I challenged ourselves to use cereal in other breakfast dishes than bowls. We used the girls favorite cereals: Lucky Charms, Special K Red Berries, Chex, Honey Nut Cherrios, and Fruit Loops.
Lucky Charms Muffins stuffed with Brown Sugar Fluff —
Lucky Charms (marshmallows included) were blitzed into a fine powder which replaced part of the APF in a basic muffin recipe, Lucky Charms were add to the batter and on top of the muffins. After baking they were stuffed with brown sugar fluff.
Muffins en mass
Special K Red Berries Multigrain Pancakes —
Special K Red Berries were ground and then used as part of the flour in a multigrain pancake including whole wheat flour, spelt flour, and cornmeal. The red berries were added back into the batter either their freeze dried or reconstituted state.
Chex & Cheddar Home Fries —
Rice & corn Chex were tossed with olive oil and lightly toasted. When they came out of the oven they were seasoned with salt, pepper, and spices then stirred into the home fries along with the cheddar for the last 10 minutes of cooking so they maintained their texture.
Bourbon Bacon with Honey Nut Crumble
The Bourbon infused bacon from USF is mighty tasty - we decided to take that a little farther by adding a Honey Nut Cheerios, Brown Sugar, Brown Butter Crumble on top. Honey Nut Cherrios were pulsed in the robot coupe then mixed with brown sugar, nutmeg, allspice and hydrated with brown butter. The crumble was sprinkled on top of the bacon prior to baking.
Fruit Loops French Toast with Sweet Cream Glaze
Fruit Loops were in every part of this dish: infused into milk & cream for the Royale and sweet cream glaze, after soaking the bread slices were crusted in ground Fruit Loops, and then used whole on top of the glaze.
This last pic is from this evenings dinner
Tart Apple & Spice Baked French Toast
The loaves were hassle-backed, stuffed with Macintosh Apples, ladled with Royale and baked. During the last 15 minutes of the bake, the loaves were glazed with a Cider - Maple Caramel