Dino Nuggets have long been the fun chicken caricatures of our school lunches, snacks, and late night cravings. There are many varieties of them today, whether they contain chicken or are plant-based.
However, none yet have had the backing of Disney, who’s lent the iconic Mickey Mouse shape to a plant-based nugget poised to become as popular as the OG chicken dinosaurs.
Disney’s nugget comes courtesy of Kellogg’s, whose plant-based brand Incogmeato by MorningStar Farms is creating the nugget. The protein inside is made with soy, and the resulting product has 57% less fat and 35% less sodium than regular chicken nuggets.
These are meant to be a kid-friendly vegan alternative, giving them fun shapes like Dino Nuggets would, but also a good source of plant protein as well. Given how ubiquitous the Mickey Mouse moniker is, these will definitely be recognizable for kids all over.
It would be especially dope to see this inside of Disney theme parks, where plant-based innovation is already happening at a whirlwind pace. Kellogg’s has told Foodbeast that they don’t comment on future partnerships, but it would be awesome to see it happen.
Regardless, Mickey Nuggets are ready to take kids’ meals by storm when they arrive in the frozen chicken section of retailers nationwide this month.
Fans of SpongeBob Squarepants may remember the first appearance of the Nasty Patty, a disgusting burger designed by the titular SpongeBob and his boss Mr. Krabs to fend off a fake health inspector trying to score free food. A creative individual decided to turn the grotesque menu item into a real-life burger, complete with the same visually nauseating aesthetic.
SpongeBob fan Danny Jay Do posted on his Facebook a side-by-side shot of his Nasty Patty. Do made a turkey burger he crusted in pea snap crumbs and topped it with a goat cheese and garlic aioli, a pea turkey gravy, Swiss chard veins and leaves, and sandwiched everything in between cranberry brioche buns baked by his sister.
Definitely a far cry from the original set of ingredients: Volcano sauce, seahorse radish, toenail clippings and fried with old gym socks.
Posted last Friday, the image went viral, garnering more than a thousand reshares through the platform. Do even went as far as shouting out viral YouTube pop culture chef Binging with Babish hoping the creator would have eyes on the sandwich.
Fingers crossed, my friend. Wonder if this talented young man has any other burger creations in the books?
While we may be months away still from the premiere of the new Wonder Woman movie, our excitement for the next installment in the series is getting us through these past melancholic months. Luckily, there’s a bit of a reprieve in the interim of that wait. In a collaboration between SweeTARTS and Wonder Woman 1984, the candy brand has released a limited time new treat inspired by the upcoming DC Comics film.
SweeTARTS Golden Ropes are golden strings of tropical-flavored licorice rope that boast the signature flavor of SweeTARTS in the center. The candy snack was inspired by Princess Diana’s legendary Lasso of Truth, given to her before leaving the mythical island of Themyscira. The lasso’s power compels anyone bound by it to tell the absolute truth, making it an essential tool in Wonder Woman’s mystical arsenal
You can find them now on grocery store shelves in the candy aisles in anticipation for the upcoming comic book movie. Wonder Woman 1984 is tentatively set to release this August, though that premiere may be moved depending on the state of the world.
Disneyland just announced the opening date of their new Avengers Campus, a section of the California Adventure theme park dedicated to all things Marvel.
With the announcement of the superhero area, which opens on July 18th, came a sneak preview of the different food options that will come in the park. Each of them is packed with all of the eye-catching, Instagram worthy treats you would expect from Disney, but with some unique and interesting twists as well.
The big restaurant in the area is the Pym Test Kitchen, which will focus on making foods in both giant and little sizes. We knew about this dining area beforehand, but we’re getting a look at some of the foods it will be selling for the first time.
An item that veers on the more shocking end is this Not So Little Chicken Sandwich. Think a German schnitzel-sized cut of chicken breast, but with flavors like teriyaki and red chili sauces slathered on top. The bun-to-cutlet ratio on this sandwich is pretty comical upon first glance.
Other items in the Pym Test Kitchen include a pasta dish made with Impossible Foods meatballs, both in giant and tiny form, served inside of a giant spoon with a tiny fork.
There’s also giant pretzels and elongated “Pym-Nini” sandwiches that you can order by the portion, or take an extra-long one for the whole squad to share.
Another eating option in the Avengers Campus is called “Terran Treats,” and it focuses on vibrant and eye-catching eats of all kinds. The only items we know about so far from here are a “Cosmic Cream Orb,” which is a creampuff stuffed with purple raspberry cheesecake mousse, and “Space Ration Churros.” These spiral-shaped churros come in the colors of the six Infinity Stones from Marvel and Avengers lore.
In a nod to the 2012 Avengers film, Disneyland has also confirmed that there will be a shawarma cart inside of Avengers Campus, serving up standard shawarmas with protein options like chicken and falafel.
We’ll obviously know a lot more details about the full food lineup when the park opens in July, but for now, the options that we’re seeing are definitely tantalizing.
James Beard, famous for having the first nationally televised cooking show on NBC titled: “I Love to Eat,” passed away in 1985. Since then, Julia Childs and other notable TV chefs created a non-profit foundation in his name to “celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone,” or as they put it more succinctly, to celebrate people who make, ‘good food for good.’
This is the 30th year it has been handing out awards, with each winner awarded a medallion bearing James Beard’s welcoming avuncular face and a one year membership to the organization. The James Beard foundation also gives out scholarships to promising would-be-chefs.
They just released the ‘long list’ of semi-finalists and have added a few more categories this year to represent different demographics and geography. Now you can find best chef categories just for California and Texas.
The America’s Classics award was posted as well as the ‘long list’ and will be culled down to the top five finalists by March 25th and the winners will be announced May 4th at the Gala in Chicago.
Here is the full long list, find a chef or restaurant in your area and go celebrate their nomination!
Best New Restaurant
Automatic Seafood & Oysters, Birmingham, AL
Beit Rima, San Francisco
The Blind Goat, Houston
Cocina al Fondo, San Juan, PR
Cultura, Asheville, NC
Eem, Portland, OR
Fox & the Knife, Boston
Gado Gado, Portland, OR
Gianna, New Orleans
Golden Diner, NYC
Il Nido, Seattle
iNDO, St. Louis
Lazy Betty, Atlanta
Nightshade, Los Angeles
Oak Hill Café & Farm, Greenville, SC
Pasjoli, Santa Monica, CA
Rooster & Owl, Washington, D.C.
Saffron De Twah, Detroit
Sunday Vinyl, Denver
Tanám, Somerville, MA
Thamee, Washington, D.C.
Verjus, San Francisco
Kim Boyce, Bakeshop, Portland, OR
Spencer Budros, Pistacia Vera, Columbus, OH
Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
Tova du Plessis, Essen Bakery, Philadelphia
Graison Gill, Bellegarde Bakery, New Orleans
Zachary Golper, Bien Cuit, NYC
Clyde Greenhouse, Kessler Baking Studio, Dallas
Don Guerra, Barrio Bread, Tucson, AZ
Briana Holt, Tandem Coffee + Bakery, Portland, ME
Maura Kilpatrick, Sofra Bakery, Cambridge, MA
Ayako Kurokawa, Burrow, NYC
Lisa Ludwinski, Sister Pie, Detroit
Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID
David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
Taylor Petrehn, 1900 Barker, Lawrence, KS
Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
Avery Ruzicka, Manresa Bread, Los Gatos, CA
Matt Tinder, Saboteur Bakery, Bremerton, WA
Chris Wilkins, Root Baking Co., Atlanta
Na Young Ma, Proof Bakery, Los Angeles
Outstanding Bar Program
Anvil Bar & Refuge, Houston
The Atomic Lounge, Birmingham, AL
The Baldwin Bar, Woburn, MA
Bar Leather Apron, Honolulu
Clavel Mezcaleria, Baltimore
Existing Conditions, NYC
Expatriate, Portland, OR
Horse Inn, Lancaster, PA
Kimball House, Decatur, GA
La Factoría, San Juan, PR
Las Almas Rotas, Dallas
Leyenda, Brooklyn, NY
Little Rituals, Phoenix
Lost Lake, Chicago
OTOTO, Los Angeles
Novare Res Bier Café, Portland, ME
Sugar House, Detroit
Trick Dog, San Francisco
Williams & Graham, Denver
Outstanding Chef (Presented by All-Clad Metalcrafters)
Andrew Carmellini, The Dutch, NYC
Ann Cashion, Johnny’s Half Shell, Washington, D.C.
John Fleer, Rhubarb, Asheville, NC
Nobuo Fukuda, Nobuo at Teeter House, Phoenix
Sarah Grueneberg, Monteverde, Chicago
Gavin Kaysen, Spoon and Stable, Minneapolis
Melissa Kelly, Primo, Rockland, ME
David Kinch, Manresa, Los Gatos, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
Donald Link, Herbsaint, New Orleans
Maricel Presilla, Cucharamama, Hoboken, NJ
Missy Robbins, Lilia, NYC
Gabriel Rucker, Le Pigeon, Portland, OR
Holly Smith, Cafe Juanita, Kirkland, WA
Ana Sortun, Oleana, Cambridge, MA
Vikram Sunderam, Rasika, Washington, D.C.
Marc Vetri, Vetri Cucina, Philadelphia
Justin Yu, Theodore Rex, Houston
Outstanding Hospitality (Presented by American Airlines)
15 Fox Place, Jersey City, NJ
1919, San Juan, PR
Angus Barn Steakhouse, Raleigh, NC
Black Trumpet Bistro, Portsmouth, NH
Brigtsen’s, New Orleans
Chez Fonfon, Birmingham, AL
Dominique Ansel Bakery, NYC
HOBNOB, Racine, WI
Leon’s Fine Poultry & Oyster Shop, Charleston, SC
Love Handle, Indianapolis
Marcel’s, Washington, D.C.
Mi Nidito Restaurant, Tucson, AZ
Pekin Noodle Parlor, Butte, MT
Saison, San Francisco
Swan Oyster Depot, San Francisco
Zingerman’s Roadhouse, Ann Arbor, MI
Outstanding Pastry Chef (Presented by Lavazza)
Antonio Bachour, Bachour, Coral Gables, FL
Neil Blazin, Driftwood Oven, Pittsburgh
Lincoln Carson, Bon Temps, Los Angeles
Ali and Kevin Cohane, Persephone, Jackson, WY
Renae Connolly, Benedetto, Cambridge, MA
Juan Contreras, Atelier Crenn, San Francisco
Megan Garrelts, Rye, Leawood, KS
Sylvia Gould, Kool Beanz Cafe, Tallahassee, FL
Maggie Huff, Homewood, Dallas
Margarita Manzke, République, Los Angeles
Claudia Martinez, Tiny Lou’s, Atlanta
Mimi Mendoza, Senia, Honolulu
Diane Moua, Spoon and Stable, Minneapolis
Natasha Pickowicz, Flora Bar, NYC
Ricardo “Ricchi” Sanchez, Bullion, Dallas
Emily Spurlin, Lula Cafe, Chicago
Krystle Swenson, Crawford and Son, Raleigh, NC
Katherine Thompson, Thompson Italian, Falls Church, VA
Miro Uskokovic, Gramercy Tavern, NYC
Country Velador, Super Chunk Sweets & Treats, Scottsdale, AZ
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
Bolete, Bethlehem, PA
FIG, Charleston, SC
Fore Street, Portland, ME
Frasca Food and Wine, Boulder, CO
Hà VL, Portland, OR
House of Prime Rib, San Francisco
Jaleo, Washington, D.C.
Kogi BBQ, Los Angeles
Komi, Washington, D.C.
La Morada, NYC
Mai Lee, Brentwood, MO
Michael’s Genuine Food & Drink, Miami
Neptune Oyster, Boston
Pizzeria Bianco, Phoenix
The Original Ninfa’s on Navigation, Houston
Quince, San Francisco
Restaurant Alma, Minneapolis
Sushi Den, Denver
Outstanding Restaurateur (Presented by Magellan Corporation)
Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
JoAnn Clevenger, Upperline Restaurant, New Orleans
Sameer Eid and Samy Eid, Birmingham, MI, and Detroit (Phoenicia, Forest, Leila)
Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
Grandfather and grandson duo Rick and Morty have traveled through countless dimensions over the past four seasons of the series and now they’ve found themselves at Krispy Kreme Doughnuts. In the dimension this article is written in, Krispy Kreme Australia has released an entire menu of Rick and Morty-themed doughnuts.
Based on the groundbreaking Adult Swim animated series, the special edition doughnuts not only come in unique flavors based off the television show, but also some pretty sweet packaging.
Photo courtesy of Krispy Kreme Australia
Customers will find a Strawberry Smiggles Doughnut, Simple Rick’s Wafer Cookie Doughnut, and a Pickle Rick Doughnut. The chain is also offering a Fleeb Juice Shake to round out the zany new collaboration all served within a limited edition doughnut box.
The Krispy Kreme x Rick and Morty collaboration will only be available at participating locations in Australia for a limited time. Fans, make sure to get your hands on a portal gun, or drive to your nearest location if you want to cop a doughnut. Hopefully in another reality, Krispy Kreme releases this in the US.
Famed Los Angeles-based chef Roy Choi was a recent guest on Talib Kweli’s burgeoning podcast “People’s Party.” They discussed a range of topics which included Choi’s upbringing, hip-hop’s contribution to his culinary journey, as well as the importance of community. Likening the overly-corporatized world of food to that of music industry major labels, it took being fired from celebrity hot-spot Rock Sugar to reignite Choi’s flame for cooking. He recalled his sudden “writer’s block” while preparing for the restaurant’s opening:
“I became a deer in headlights [everything], almost like I had amnesia. I woke up and couldn’t remember almost everything I was very proficient at. Like if you were to wake up and not know how to rhyme.”
Choi’s dismissal was a blessing in disguise, resulting in a slew of successful independent ventures like Chego!, A-Frame, Commissary, POT, LocoL and well-known catalyst Kogi BBQ. That’s Kogi with a “hard G,” by the way. Shedding the corporate chains allowed Choi to engage his dormant creative spirit. It also helped to inspire an evolution in the food world, with many others following suit into the great food truck unknown.
What separated this new school of culinary adventure seekers was the ability to reconnect with the everyday person. An industry once divided between fine dining and mom and pop spots was now experiencing a renaissance as fantastic fusions entered the fray. This freshly found zeal flooded the streets of Los Angeles, overtaking a land once occupied solely by Latino taqueros. With respect to LA’s OG food truckers, Choi admits his initial unease:
“I was always torn between it because for us, there was a whole life and generation before this modern food truck movement. And that’s the culture of the Latino taqueros, especially in Los Angeles. And I think it’s really important to respect your elders and the generation before you and really pay homage to the work that they did for the streets.”
For Choi, the first bite is key. Without all of the various attractions of a traditional restaurant, a food truck’s first bite determines its success. Going beyond mere business exploitation, there has to exist a real love for the food and respect for the street culture connected to it. “If you don’t love the streets, I don’t see how your street food will evolve or be a success,” Choi says.
Believing money to be merely one ingredient in the recipe of life, it’s the connection to community and communion that has fueled Choi’s creative spirit. These are the pillars he’s built each of his ventures upon. Moving ever-forward while never forgetting the root of his inspiration, Choi further accentuates:
“Those are the cornerstones of Kogi; hanging out in the parking lot, watching the sun go down, watching the street lamps go up, sharing with each other, talking to each other, going out of your way to be considerate and kind to each other, and still represent the streets.”
Check out Choi’s interview with Talib Kweli on People’s Party to hear more in depth about his growth, current beliefs, and future goals.