McDonalds ingredients used to create high-end dishes for Appetite for the Arches

Lauren Delgado / Orlando Sentinel
Chef Clay Miller of DoveCote Brasserie created a coffee tart using McDaonlds' coffee, hazelnut syrup and strawberry sundae topping.
Lauren Delgado / Orlando Sentinel
Chef Clay Miller of DoveCote Brasserie created a coffee tart using McDaonlds' coffee, hazelnut syrup and strawberry sundae topping for a preview of Appetite for the Arches. The event will raise money for Ronald McDonald House Charities of Central Florida.
Lauren Delgado / Orlando Sentinel
Chef Brandon McGlamery of Luma on Park made a "Royale" with cheese, or prime ribeye with onion pondue, cheddar crumb, sesame, and a pickle bernaise. made with McDonalds' pickles.
Lauren Delgado / Orlando Sentinel
Cehc Kathleen Blake of The Rusty Spoon created a "McCheddar" en Carroza with Florida peaches, green tomatoes and chicharone.
Lauren Delgado / Orlando Sentinel
Chef Kevin Fonzo of the Kevin Fonzo Foundation made a roasted tomato bisque with a potato fritter covered in garlic aioli. He used McDonalds' tomatoes, onions and hashbrowns in his dish.

PUBLISHED: July 20, 2018 at 7:00 a.m. | UPDATED: December 13, 2018 at 3:45 a.m.

McDonalds’ ingredients will meet fine dining for an upcoming fundraising event.

Local chefs will be creating dishes made with these ingredients as a part of Appetite for the Arches, a fundraiser for the Ronald McDonald House Charities of Central Florida. Attendees will be able to try these foods, which will be paired with craft cocktails and wine, on March 2, 2019, at the Rosen Shingle Creek Hotel.

Participating restaurants include Cask and Larder, Dovecote, LUMA on Park, Paddlefish, Rosen Shingle Creek, The Ravenous Pig and The Rusty Spoon.

Tickets start at $200 and can be purchased here. »

Recently, a preview event was held at The Ravenous Pig to give diners an idea of the dishes that can be contrived using some McDonalds ingredients. Here’s what I tried: