20 October 2013

{LUXX Food} Chobani dinner at Edmunds

Earlier this week I attended a dinner hosted by Chobani at Edmunds restaurant in Brindley Place Birmingham. I had no idea who Chobani were so had to do a little research before discovering they are a new brand of yoghurts being released into the UK market. This was interesting, I wasn't sure how a yoghurt brand and a fine dining restaurant would be combined.

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I arrived at the restaurant and met up with twenty fellow bloggers who share a love of food and were greated with cocktails created using Chobani. It had a pina colada vibe with coconut rum, pineapple and orange.

We had exclusive use of the restaurant and our large table enabled us to sit together and chat throughout dinner.

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French head chef Didier Philpot came out to introduce each course explaining how the yoghurt had been incorporated into each dish.

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Warm homemade breads were produced one containing smoked bacon pieces. Not normally a bread eater, I managed to devour two of these before our first course arrived.

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An amuse bouche created with asparagus and Natural yoghurt was just a little taster of what was to follow.

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My starter of goats cheese panna-cotta with beetroot puree, candied beetroot and spring onion salad with blueberry dressing. The puree really pulled the dish together and cut through the rich goats cheese.

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Fillet of beef was served next with marinated herb potatoes and Chobani mushroom sauce. My steak was cooked to rare perfection with a crispy charred outer just the way I like it. 

The mushroom sauce was a real winner with this dish, using the yoghurt instead of cream gave the sauce a lighter taste without loosing any intensity of the mushroom flavour. This is one sauce i'm definitely going to re-create at home.

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To follow was an ultra light yoghurt raspberry souffle with vanilla ice cream, a small cut was made in the top of my pudding before the ice cream was placed in it to melt away adding a rich cream sauce.

Its quite amazing what a little pot of yoghurt can produce.

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Chobani is a fat free strained yoghurt (made in the same way as greek yoghurt) which is so incredibly creamy I still can't believe it's fat free. I'm yet to cook with it but I love the idea of incorporating it into a few dishes instead of cream. Look out for it on the shelves of your local supermarket and give it a try, as a fat free yoghurt it's a virtuous treat.

Many thanks to the Chobani team and Edmunds for the fantastic meal and evening.


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3 comments:

  1. Hey Laura,

    Really chuffed that you enjoyed your night with us in Birmingham! I really could do with that steak and Chobani sauce - just sitting here and reliving the moment!

    Chobani makes an awesome substitute for cream, sour cream and mayonnaise in cooking, you have to give it a try!

    Speak soon!
    Amy

    Chobani

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  2. My kind of event! Everything looks really delicious.

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  3. The beef looks absolutely delicious!

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Thank you for all of your lovely comments. I read every one and try to visit all of your blogs!