The writer turned all this over to two local Columbus chefs, Alana Shock and John Dornback. (Full disclosure: I have eaten in both their restaurants and found their food very good.)
They both deconstructed and reconstructed these ingredients in really amazing ways! Dornback's plates looked Food Network ready, with lovely plating and garnishes.
Alana's were slightly less fancified, but she also produced a staggering array of dishes: eleven! She picked apart the vegetables in the bag of frozen veggies, and deconstructed the Kraft cheese packet and mixed it with bacon fat to make a soup she called, hilariously, The Krafty Beast.
I also loved her acorn squash stuffed with cornbread and cheddar, and her version of simplified cassoulet. I thought her dishes were pretty outstanding. (Really full disclosure here: Alana cooked my rehearsal dinner so I really am a little biased.)
It is always fun to see professional chefs, especially ones as committed to local and seasonal ingredients as these two are, doing such witty and inventive things with ingredients like these. Take a look at the full piece!
Thanks for the tip, Jeff!
(Images: Jodi Miller/Columbus Alive)