Ever since Kellogg’s NYC Café opened in Union Square last December, it has served as a wonderland for hardcore fans of the breakfast staple and foodies alike looking to reimagine cereal in fun, new ways. Now, the culinary ingenuity of their cereal creations have taken another unexpected twist, thanks to the cereal café’s first-ever culinary residency.

For two days, Food Network dessert icon Duff Goldman brought his personal influence into a unique, cereal-backed and fall-themed menu created for lunch and dinner. The result was a lineup of playful dishes that delivered on both innovative flavor combinations and entertaining visual appeal.

Goldman’s dishes were on the menu from September 12th-13th at the cafe, where five sold-out seatings were held each day for customers to try his offerings. To develop his menu of three appetizers, two entrees, three desserts, and a cereal course, he spent about a month ideating with cereal, he told Foodbeast.

“I just kinda went to town and started playing with it,” he said. “It wasn’t too hard to think about a cereal and then build an entire dish around the properties of that cereal… It’s like Iron Chef without the pressure.”

Of the dishes he created, a few stood out. These include the lahmajoun, or Middle Eastern flatbread, topped with a variety of ingredients. Goldman’s version included a turmeric and parsley pesto, haloumi cheese, and a lamb sausage made with Raisin Bran.

The bran flakes were also incorporated into the dough, adding a “sweet and nutty flavor,” as Goldman put it. “I’ll be making some lahmajoun when I get home,” he added, noting that it was one recipe he was definitely taking back with him.

Another dish that stood out to both Goldman and the guests was the Kellogg’s Krispie Fish Stiks. Goldman’s love of fishing and fish tanks came to life in this offering, as he served it inside of a massive fish bowl packed with Rice Krispies and a few different fishing-related accoutrements.

Goldman’s favorite creation, though, was a component of his Froot Loops surprise dish. Inside of a special toothpaste tube was a rainbow creme patisserie (a flour-thickened custard) that changed colors as guests squeezed it out of the tube onto a cookie.

The whimsical energy backing each of Goldman’s dishes was a great way to imagine cereal in fun, unexpected ways.

“The biggest thing is to think like a kid,” he said, as it helps make dishes fun, creative, and delicious. “If 10-year-olds like what you’re making, everyone else will as well.”

Goldman also designed a limited-edition “cake themed” cereal bowl to benefit No Kid Hungry, which will be available at Kellogg’s NYC Café until supplies last.

All photos courtesy of Kellogg’s

Created in partnership with Kellogg's