Corn Issue Videos

Corn Boudin at Bistronomic

Chef Martial Noguier (with son Lucas by his side) of Bistronomic in Chicago, talks about how he first fell in love with corn, and demonstrates how to make corn boudin in this video below.

Squab and foie gras at Sixteen

Executive Chef Thomas Lents of Sixteen infused corn silk, kernels, purée and more into a refined foie gras and squab dish for his Chicago restaurant. Watch how creates the entire dish—from breaking down the squab to the elegant plating.

Five Minutes With Pastry Chef Kyle McKinney

Pastry Chef Kyle McKinney of Barley Swine in Austin, Texas, talks about the versatility in corn, using vegetables in dessert and his corn brûlée with goat's milk caramel in our exclusive interview.

Five Minutes with Philip Speer

Pastry Chef Philip Speer of Uchiko in Austin had to create a dessert based on the color yellow, so he came up with polenta custard with corn sorbet, corn milk and cornbread tuile. He describes this dish and everything else he loves about his favorite summer vegetable in this video below.  

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