
Mr. Voltaggio also prepared an Oreo-style shandy, a low-alcohol cocktail traditionally made with beer and lemonade, or some other fruity mix-in. He added an Oreo twist by creating a rich syrup of golden Oreos, sugar, water and lemon. He then added cold beer to the hot syrup. While the syrup tempered the bitterness of the beer, the fizz made the crowd smile. The lemon also added freshness, making for what would be a perfect summer cocktail. When I had read the description of the dish on paper, I couldn’t imagine what it would taste like, but ultimately it was an intriguing mix of citrus and beer, with a lingering cookie aftertaste.
Then it was Mr. Choi’s turn. He is largely credited as having launched the food truck craze that still continues to sweep the country. He crushed Oreos into little crumbles, mixed with parsley and flour, in a plastic bag. He used the mixture to coat chicken pieces, fried into what looked like the ultimate hipster version of chicken tenders. As a vegetarian, I abstained from tasting the dish, but I wouldn’t be surprised if people start expecting bars to serve Oreo-crusted chicken tenders during happy hours.
Last to hack was Mr. Tran. He dove into an insane exercise of dissolving Oreos in diet cherry sodas (why diet, I don’t know), then throwing in peanuts and pound cake. “Being impulsive is my thing,” he said as he mixed five Oreos in the soda with an evil grin on his face. He even invited onlookers to partake in creating our own mashes. The pre-made samples Mr. Tran had on hand tasted a lot like pudding. The versions we created on the fly, however, turned out quite differently and could be likened to a chunky, clumsy Nutella.
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