Oh heyyyy! After coming back from a run and chilling for a bit, Tina and I went over to a brunch event hosted by Chobani at The Kitchen, a cool space for hosting and filming culinary events. (And eating.)
Speaking of Tina, apparently I work for her now.
On the menu was a parfait, scones, oatmeal bars, french toast and a frittata.
Everything, obviously, was cooked with Chobani. These scones were incredibly light and not at all dry like most scones.
The French toast was also amazingly light and fluffy, with a bit of tang from the yogurt.
The frittata was also pretty light, despite having both Grueyere and cheddar cheeses and pancetta.
Chef Jason Duckworth at work. He told us about half a million things that can be cooked with Chobani: cantaloupe soup, crab cakes, smoked salmon mousse. He suggested starting with 2% if you’re new to cooking with yogurt and then trying out 1% or the nonfat yogurt as you get more comfortable cooking with the yogurt.
He also showed us how he makes eggs and frittatas with Chobani: 1 cup yogurt to 5 eggs. It makes them thicker and adds more protein.
The whole group
Just me and my homeslice Tina.
Afterwards, we were still hungry, and so we walked almost 1.5 miles in 90-but-feels-like-100-degree heat to Hummus Kitchen for lunch.
We each sampled their sampler.
(Apparently I went there almost a year ago today and had the same thing.)
The pita was amazing and soft.
Okay, I’m full now.