Kellogg's All-Bran is highlighting this fall season's "comfort food moderne" trend through partnerships with three Canadian chefs. Culinary experts Craig Harding, Connie DeSousa and Alexandre Gosselin are now apart of the initiative which is focusing on healthy, fiber-rich meals.
Central to upscale classics now highlighted by Kellogg's All-Bran are dishes featuring ricotta gnocchi, Cornish hen and polenta. As each dish includes nutritious products such as All-Bran Buds cereal, the foodie activations are focusing on the importance of low cholesterol and body weight.
At Campagnolo restaurant in Toronto, Harding expanded on a preference for upscale classics through the use of hearty ingredients. Pairings between bran clusters, stewed chickpeas and crusted fish delivered on Kellogg's call for nourishing autumn experimentation in the kitchen.