91
Upon entering, I was immediately captivated by the
As we made our way to the dining room, I was in awe of the decor.
The multi-course meal featuring McDonald’s quality ingredients included the following:
Cocktails & Hors D’oeuvres by Chef Jessica Foust, RD
Mango Pineapple Mojito
Featuring McDonald’s Mango Pineapple Smoothie Base
Old Fashioned with Applewood Smoked Bacon
Featuring McDonald’s Applewood Smoked Bacon, Maraschino Cherry
McDonald’s World Famous French Fries (pictured above)
Appetizer by Chef Dale Talde
Kung Pao Chicken
Featuring McDonald’s Chicken McNuggets, Sweet and Sour Sauce, Rice Wine Vinegar, Peanuts, Iceberg Lettuce
Entrée One by Chef James Tahhan
Tortilla Española with Garlic and Saffron Aioli
Featuring McDonald’s Hashbrowns, Eggs, Onions
Apple and Cucumber Chipotle Salad
Featuring McDonald’s Apple Slices, Cucumbers, Red Onions, Chili Lime Tortilla Strips, Fresh Limes, Spring Mix, Chipotle BBQ and Honey Mustard Sauces
Entrée Two by Chef Aaron McCargo, Jr.
BOLD BBQ Chicken
Featuring McDonald’s Crispy Chicken, Hashbrowns, Chipotle BBQ Sauce, Espresso, Cheddar Jack Cheese, Onions, Eggs, Applewood Smoked Bacon
Salad includes Cucumbers, Red Onions, Tomato, Fresh Lime, Cilantro Lime Glaze, Grill Seasoning
Entrée Three by Chef Jessica Foust, RD
Slow-Cooked Beef with Blueberry Pomegranate Sauce and Mac Fry Gnocchi
Featuring McDonald’s French Fries, Eggs, Blueberry Pomegranate Smoothie Base, Carrots and the 100% beef ground for our hamburger patties
Dessert by Chef Jessica Foust, RD
Pumpkin Spice Biznut (Biscuit-Donut)
Featuring McDonald’s Biscuit Mix, Pumpkin Spice Latte Syrup, Praline Topping, Cream Cheese, Whipped Cream
Overall, each entree was very impressive, nutritious, and flavorful. It was so delicious that me and my seatmates had to ask for a second round of some of our favorite dishes. As McDonald’s fans taste buds evolve, so does McDonald’s menu items. At McDonald’s, there are tons of healthy options like the Premium Wraps, the Egg White Delight McMuffin, and the Fruit or Vegetable Salads to name a few.
To my luck, I got the opportunity to speak with The Next Foot Network Star winner and creator of my favorite dish, Chef Aaron McCargo, Jr.
John Simon Daily: What was your favorite McDonald’s menu item while growing up versus now?
Chef Aaron: It’s still the same. A Big Mac with extra cheese, no pickles. Also, give me two orders of fries from the dollar menu and I’ll take my sundae home to add my nuts and caramel to it later.
JSD: What has been your fondest McDonald’s memory while growing up?
Chef Aaron: Well I come from a large family, there are six of us [siblings]. We were low on funds and I remember when we would go to McDonald’s and my mom and dad would get two big mac for them and one cheese burger for us to split six ways and that would piss me off. This was all before the dollar menu existed. I said to myself, “when I get older, I’m going to get my own big mac.” When I got my first job, I would eat McDonald’s everyday! Then I eventually worked at McDonald’s and I didn’t want a big mac for a long time [lol] because I was eating them everyday for lunch. That was my addiction [lol]
JSD: Tell us about the BOLD BBQ Chicken you prepared for us tonight.
Chef Aaron: The menu was really based on me taking the McDonald’s ingredients and really keeping it as simple as possible. I call it BOLD because it means Breakfast or Lunch or Dinner. I took the hashbrown and fried it until it was super crispy, then I topped it with cheese and bacon, then I let that melt. I added some of their crispy chicken breast to it with their chipotle barbecue sauce infused with Espresso. Then I added a sunnyside up egg with fried onions. So it was a matter of taking something great and making it even better, more unique, and different. I think this meal can be served for Breakfast, Lunch, or Dinner.
JSD: What has been the highlight of your career since winning, The Next Food Network Star?
Chef Aaron: Since winning the show, the highlight for me has been meeting everyday people, folks like myself and inspiring them. I love giving people advice. I tell them to be consistent, to never give up, and to pray. I get my encouragement and inspiration from the people who come up to me and say I inspire them. I am thankful for that.
JSD: What advice would you give to someone that would like to be a professional chef?
Chef Aaron: This is not a hobby! If you want to be a home cook, be a home cook. If you like doing this on occasions, do it on occasions. This is something I take seriously and I put my heart and passion into. Don’t come into this business just to get on TV. I wish people would just get into cooking because they love it as much as I do. Be willing to put in those 15 or 18 hour days. Know your customer and make sure they get a great meal.
JSD: The holidays are coming up, so tell us what would be on your menu for the holidays.
Chef Aaron: I’m a different type of chef when it comes to the holidays. I know everyone thinks the chefs will go all out. For me, its not about making a big family dinner. Its about finger foods that are delicious. For Thanksgiving, I barbecue and smoke the day before and I start the party at around 6 o’clock. I smoke things that would you have never smoked before like crabs, mussels, and egg rolls. Then I pick a theme every year; one year it was Cuban, then the next was Jamaican, then Thai. It’s all about having fun! My friends and family can come over knowing you don’t have to grab a plate. You can come in and dig right in. Have fun and relax! If you come to my house, come in your pajamas because it’s going to be on and poppin’!
Learn more about the nutrition at McDonald’s by visiting www.McDonalds.com/nutrition and enjoy the rest of my photos!