Because we're filming in

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SoundTikTok sound · original sound - foodandwine

Promoted product

Feld Restaurant

Why it worked

The video showcases creative and appealing corn dishes, leveraging the seasonality of the ingredient to create a sense of urgency and culinary interest. The clear demonstration of multiple preparations and the "flight" concept offer variety and visual appeal, while the mention of a specific restaurant and booking platform provides a clear call to action.

Summary

Chef Jake Potashnick from Feld Restaurant in Chicago demonstrates how to prepare a "corn flight" featuring various corn dishes, including tempura baby corn and seared masa cake. He highlights the seasonality of corn and its versatility in his restaurant's menu.

Structure

1Introduction and seasonal corn
2Tempura baby corn preparation
3Grilled corn kernels with basil salt and honey butter
4Seared masa cake with corn puree and corn husk sauce
5Concluding remarks on corn dishes and booking

Product placement

Feld Restaurant: ACTS - it is a restaurant where the chef works and prepares food. Removing it would change what happens in the video. Feld: ACTS - it is the name of the restaurant, displayed on the chef's apron. Removing it would change what happens in the video. Resy: APPEARS - it is a booking platform mentioned in the caption and on screen. Removing it would not change what happens in the video.

Original caption

#ad Chef Jake Potashnick walks us through Feld Restaurant's seasonal crispy, creamy, and buttery corn flight. Book now on @Resy!

More from @foodandwine

Call to action

Book now on @Resy!

On-screen text

WE'RE TALKING CORN TODAY. JAKE POTASHNICK Chef/Owner, Feld Restaurant Jake Potashnick in Chicago, Illinois. Feld Restaurant When corn is in season, all over the Feld menu. Tempura Baby Corn served in the husk for like a week or two. We like to show it off grill it, lightly steam it, tempura fry it. We serve it with salt made from corn vinegar, powder and cayenne The only downside to the dish we serve it, clear to guests, you'd be amazed how many guests try Growing up in the Midwest, summer memories with grilled corn. Grilled Corn Kernels w/ Basil Salt & Honey Butter We take corn off the cob, grill it really simply a honey butter honey and butter. with a freshly ground basil salt. Summer in a bowl. When we serve corn, we serve a flight of corn dishes. This one is a masa cake and we use local masa using local corn. tamale out of that, using chicken fat topped with a corn just from corn just from corn juice thickened with corn salt, a sauce made from the roasted corn husk. with the cheese mousse. This one is the luxury of texture, Book on RESY What can you do with corn serving grilled corn?

Transcript

Because we're filming in we're talking corn today. My name is Jake Potashnick, Chef/Owner, Feld Restaurant in Chicago, Illinois. When corn is in season, it makes its way all over the Feld menu. Baby Corn really is only here for like a week or two. We like to show it off grill it, lightly steam it, tempura fry it. We serve it with salt made from corn vinegar, powder and cayenne. The only downside to the dish we serve it, clear to guests, you'd be amazed how many guests try pick up the husk and eat it. Growing up in the Midwest, my childhood summer memories have to do with grilled corn. We take corn off the cob, grill it really simply a honey butter honey and butter. with a freshly ground basil salt. Summer in a bowl. When we serve corn, we serve a flight of corn dishes. This one is a masa cake and we use local masa using local corn. tamale out of that, using chicken fat topped with a corn puree, a corn puree just from corn juice thickened with corn salt, a sauce made from the roasted corn husk. with the cheese mousse. This one is the luxury of texture, creamy-ness. Book on RESY What can you do with corn serving grilled corn?