Keys To sweetgreen’s Kitchen with Aida Mollenkamp

by Valerie on November 20, 2012 · 2 comments

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Last Wednesday, I attended a really fun event at sweetgreen capitol hillAida Mollenkamp gave a cooking demo and talked about her new cookbook Keys to the Kitchen.  I remember watching Aida’s first show – Ask Aida – when  it started airing in 2008, so it was really cool to meet her and hear more about her point of view on food and food writing. 

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Aida is all about cooking with whole foods  – she writes in her cookbook: “When it comes to food, I’ve learned it tastes better when it’s prepared by hand and made with whole ingredients.”  She spoke about that at great length, but I especially loved hearing how Aida used the flavor profiles of several sweetgreen salads to create unique appetizers for the event.

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Above is one example – carrot harissa spread, using the wonderful sweetgreen sabzi salad as inspiration – the sabzi is sweet and savory, as is this carrot harissa spread.  I did not actually have it, as it was on regular bread, but I found the whole concept of rethinking flavor profiles fascinating.  It was a great event. I hope sweetgreen does more of those events in the future.  Check out sweetgreen’s recap on the sweetgreen blog.

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{ 2 comments… read them below or add one }

1 aida mollenkamp November 20, 2012 at 5:59 pm

Thanks for coming out to the event, Valerie — it was great to meet you!

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2 Kathy November 20, 2012 at 9:43 pm

I so enjoyed this post, thank you for sharing this insightful information, I completely agree with her approach to food.I am so grateful to have found your blog. Hugs~

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