To say that Sharmaine Cooper has taken corn to another level is an understatement.
The chef roasts fresh bicolor sweet corn at her Public House restaurant and dresses them in various seasonings. And while customers appreciate the “basic” $10 cobs with the likes of broccoli and cheddar, cheddar and bacon; and Italian herb and cheese sell, it’s the additions of gourmet proteins that take them beyond gourmet.
The innovative cobs helped to kick off Cooper's restaurant, but Public House has other standout dishes, fusion cuisine with TexMex, Asian, Italian, French and soul food influences.Burgers, shrimp quesadillas and a crispy chicken sandwich on an onion grace the menu along with sides such as lemon pepper broccoli and yellow rice.
Cooper makes her sauces in-house, including the cheese blend House Sauce that’s widely used across the menu and has been integral to the business from its start.Cooper, who attended Le Cordon Bleu College of Culinary Arts in Portland, Oregon, opened the plant-filled eatery in April 2021. This was after restrictive working conditions led her to leave her call center job in 2016.
Combining that with her talent at working with flavor profiles bore the birth of the gourmet corn. She sold the creations for $2 an ear.
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