On Thursday, April 28, 2016, renowned chefs, Jonah Reider, Dianna Daohueng and Ron Ruprat met with Olympic hopefuls to work together on how to make cereal inspired recipes based on the athlete’s taste preferences. The event was held at Oleander’s (160 N 12th St., Brooklyn 11249).
The partnership with Taste Talks and Kellogg’s has been going on since September 2015. Together the companies have done a variety of activities in different Taste Talks cities, involving cereal combinations and the versatility of cereal and milk.
About the Chefs:
Jonah Reider: One of NYCs hottest new chefs and his dorm room restaurant (Pith) has been written up as NYC’s ottest new restaurant.
Ron Duprat: Ron is a well-seasoned executive Chef and has cemented himself as an expert in exotic flavors—often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine
Dianna Daoheung: She co-owns one of the most famous bagel shops in New York City, Black Seed Bagels where she balances her role as chef and business manager.
Check Out the Recipes and some exclusive event photos below:
Chef Dianna for Ajee Wilson
Name Of Dish:
Cereal: Special K
Milk: Whole Milk
Ingredients: Shredded Coconut Flakes, Toasted slivered Almonds, Banana Chips, Local Honey
Chef Jonah for Tom Shields
Name Of Dish: Spice Krispie
Cereal: Rice Krispies
Milk: almond milk
Ingredients: cardamom, clove, anise, dates, maybe muscovado sugar. pistachio and cocoa powder, micro sorrel
Chef Ron for Dara Torres
Name Of Dish: Banana Martinee
Cereal: Kellogg’s Raisin Bran, Kellogg’s Crispix
Milk: Almond Milk
Ingredients: ½ cup fresh california strawberries, 1 banana slice, 1 cup Kellogg’s Raisin Bran, ½ cup almond milk, 1 tsp light brown sugar, 1 tbsp almond butter, ⅓ cup plain low-fat yogurt or vanilla low-fat yogurt, 1 Kellogg’s Crispix
Chef Ron for Natalie Bieule
Cereal: Kellogg’s Corn Flakes, Kellogg’s Pop Tarts
Name Of Dish: Nutty Island
Ingredients: ½ cup Greek Yogurt, ¼ cup canola oil, ¼ cup clover honey, 1 teaspoon ground cinnamon, 2 tbsp honey, 1 tsp tahitian vanilla extract, 1 cup Kellogg’s Corn Flakes cereal, ¾ cup silvered almonds, 1 tbsp almond butter, ½ cup raw sunflower seeds, ½ cup raw pumpkin seeds, 2 tbsp flax seeds, 1 cup Kellogg’s Pop Tarts, ¼ tsp maldon salt, 1 cup diced dried pineapple, 1 pint yogurt
Preheat the oven to 325 degrees baking sheet
Mix the canola oil, Honey, cinnamon, and Tahitian vanilla extract in a small bowl until smooth. Combine Kellogg’s Pumpkin Pie Pop-Tarts, almonds, sunflower seeds, pumpkin seeds, flax seeds, Kellogg’s Crunchy Nut cereal and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
Remove the mixed from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried Pineapple in a bowl. Serve with the yogurt.
Check out exclusive pictures from the event below: