Midas Foods International’s Chef Jerry McDonald, vice president of culinary and head of the food research and development division, was selected by the Research Chefs Association (RCA) to prepare a ten-course tasting dinner at the prestigious James Beard House in November.
The RCA selected McDonald for its highly-anticipated private event titled, “Harvesting Harmony: A Gastronomic Affair Cultivating Conscious Cuisine, where he joined nine other invited chefs to prepare a dinner menu showcasing sustainable food products and practices. The event raised $50,000 to continue the RCA’s mission of blending culinary arts and food science, and to support food product developers globally.
“Representing the Research Chefs Association and cooking at The James Beard House was an incredible honor,” said Chef McDonald. “I believe many people overlook the immense culinary talents of RCA members because we’re responsible for creating food and food ingredients for the masses, so this type of event allowed us to fully showcase our skills. Our chosen menu demonstrated that it is absolutely possible to deliver extraordinary food and flavors in a way that is responsible for our planet. This is an extremely relevant topic for our industry and it’s a core element of our mission here at Midas.
Enjoy some pictures from the night. Scroll using the navigation arrows.
Chef McDonald is joined on the red carpet with Midas Foods International President Richard Elias (right) and his wife, Shauna, and Midas EVP of Corporate Development Gary Freeman (left) and his wife, Stefany.
Chef McDonald (standing) explains the ingredients of his dish with a patron at the James Beard House.
One of Chef McDonald’s signature dishes of the evening (shown here) was a Shiizakana course—suya seasoned and braised goat shoulder over charred pumpkin and heirloom grits with mole française, honey-puffed spelt and pepita dukkah, with popcorn and beet shoots.
Other sustainable dishes of the evening included a Yakimono course featuring seared shio-koji scallops, truffled seafood boudin blanc, charred savoy cabbage and la qurecia prosciutto, grilled oyster mushrooms, umami corn crumble, and lobster sauce. This course was the creation of Chef Chris Koetke of Ajinomoto.
Chef McDonald (left) collaborates with chef colleagues in preparing his Shiizakana course—suya seasoned and braised goat shoulder over charred pumpkin and heirloom grits with mole française, honey-puffed spelt and pepita dukkah, with popcorn and beet shoots.
Other sustainable dishes of the evening included a Yakimono course featuring seared shio-koji scallops, truffled seafood boudin blanc, charred savoy cabbage and la qurecia prosciutto, grilled oyster mushrooms, umami corn crumble, and lobster sauce. This course was the creation of Chef Chris Koetke of Ajinomoto.
Chef McDonald (foreground, right) and another chef put the finishing touches on the amuse bouche, rabbit and fig terrine with pistachio romesco, pomegranate molasses, and carrot chips.
Chef McDonald is joined on the red carpet with Midas Foods International President Richard Elias (right) and his wife, Shauna, and Midas EVP of Corporate Development Gary Freeman (left) and his wife, Stefany.
Chef McDonald (standing) explains the ingredients of his dish with a patron at the James Beard House.
One of Chef McDonald’s signature dishes of the evening (shown here) was a Shiizakana course—suya seasoned and braised goat shoulder over charred pumpkin and heirloom grits with mole française, honey-puffed spelt and pepita dukkah, with popcorn and beet shoots.
Other sustainable dishes of the evening included a Yakimono course featuring seared shio-koji scallops, truffled seafood boudin blanc, charred savoy cabbage and la qurecia prosciutto, grilled oyster mushrooms, umami corn crumble, and lobster sauce. This course was the creation of Chef Chris Koetke of Ajinomoto.
Chef McDonald (left) collaborates with chef colleagues in preparing his Shiizakana course—suya seasoned and braised goat shoulder over charred pumpkin and heirloom grits with mole française, honey-puffed spelt and pepita dukkah, with popcorn and beet shoots.
Other sustainable dishes of the evening included a Yakimono course featuring seared shio-koji scallops, truffled seafood boudin blanc, charred savoy cabbage and la qurecia prosciutto, grilled oyster mushrooms, umami corn crumble, and lobster sauce. This course was the creation of Chef Chris Koetke of Ajinomoto.
Chef McDonald (foreground, right) and another chef put the finishing touches on the amuse bouche, rabbit and fig terrine with pistachio romesco, pomegranate molasses, and carrot chips.