Honey Bunches of Oats celebrated Friendship Day on August 5th by kicking off the day with a unique and flavorful brunch from Top Chef Brooke Williamson and then continued the friendliness by sharing ice cream with cereal topping with all of Los Angeles.
“Creatively I love having parameters, so being given one ingredient and being told to showcase that one ingredient is really my dream scenario. I feel that is how is work best, being put in this box and see how creative I can get with this one ingredient, I just had do much fun doing this” Chef Brooke said. Who not only had to come up with a brunch menu, but had to do it with Honey Bunches of Oats being showcased in every dish.
The nutty oat nibs cereal bar would make you want to forget all other breakfast bars and might just turn up on your dessert menu it was so rich. The bar was created using Almond Honey Bunches of Oats, chocolate chips, almond butter and then was half-dipped in chocolate. Chef Brooke incorporated her love of matcha into her cereal, milk & tea dish as the coated Honey Bunches of Oats in matcha. This was a wonderfully light and refreshing and very L.A. breakfast as it had a whipped cereal-flavored milk panna cotta and that was combined with a plethora of mixed berries and given a great crunch with the perfectly done matcha flakes. Chef Brooke commented, “to the general public this would probably be the least obvious way to use granola, but to me it was the most obvious.”
Chef Brooke went into full on brunch mode with two of her dishes, the coco bird & waffles and the monkey toast. The coco bird & waffles was her version of chicken and waffles that used a boneless chicken breast that was breaded in coconut and Honey Bunches of Oats, which was paired with an oat waffle. The monkey toast was a very hearty and crunchy cinnamon toast stick that was coated with Honey Bunches of Oats and plated on a bed of silky smooth banana pudding and then finished off with a truly amazing bacon maple syrup. Either one of those dishes could easily define a brunch menu. Finally going in a different direction completely, Chef Brooke came up with her prosciutto & melon salad. This dish was an indulgence of freshness and rich flavors coming from the prosciutto and the creaminess of the burrata cheese. The freshness came in with the baby kale and mustard frills and was balanced nicely with aged balsamic and olive oil and to give it a nice crunch on the end, Chef Brooke used Honey Bunches of Oats Granola.
“With the salad I was thinking granola first, keeping it in its original form and kind of highlight the dish. I love a salad with granola in it, so I thought using it as a crunch in a savory, lighter application was the perfect way to showcase it,” Chef Brooke said. “The Top Chef experience has made me so much better at thinking on my feet when creating a menu like this and to trust my natural instincts. I look for that sense of elements, do we have a crunch, do have acid, do we have richness, do they all work together, is it a balanced dish and a balanced menu.”
The food was not the only thing of beauty on this day as LA’s own Peggy Noland created custom art installations to help celebrate Honey Bunches of Oats and Friendship Day. All Angelenos could celebrate Friendship Day with Honey Brunches of Oats by sharing in the free ice cream buffet with cereal toppings that went on all afternoon.
For more information, visit: Honey Bunches of Oats
(Photos Courtesy Stephan Martin)