Spending Time in the Chobani Kitchen (and Hummus Kitchen)

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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.)

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Speaking of Tina, apparently I work for her now.

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On the menu was a parfait, scones, oatmeal bars, french toast and a frittata.

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Everything, obviously, was cooked with Chobani. These scones were incredibly light and not at all dry like most scones.

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Yum!

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Oatmeal bars.

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The French toast was also amazingly light and fluffy, with a bit of tang from the yogurt.

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The frittata was also pretty light, despite having both Grueyere and cheddar cheeses and pancetta.

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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.

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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.

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The whole group

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Tina, me, Jess (isn’t her dress cute?) and Amie. A really fun group of girls to sit with during the brunch.

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Just me and my homeslice Tina.

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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.

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We each sampled their sampler.

(Apparently I went there almost a year ago today and had the same thing.)

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The pita was amazing and soft.

Okay, I’m full now.

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