“Chobani was founded on the belief that people have great taste; they just need great options. That’s why we started Chobani back in 2005 — to make high-quality, great tasting yoghurt available to the masses.”
Last week I was invited to an event* hosted by Chobani at Edmunds Restaurant in Birmingham for a bunch of Midlands Bloggers. Edmunds is a fine dining restaurant in the heart of Birmingham, and incidentally we are due to eat there in a few weeks having strangely booked the day before I got the invite to this event! Look out for the review…! Chobani are the makers of a fantastic yoghurt that has recently hit the shelves in the UK after making that leap across the pond from the States. Founded in 2005 by Mustafa Dogan, it is the no.1 selling yoghurt in the USA and is making waves over here to try to achieve the same.
We were greeted with a tropical cocktail, Malibu, Bacardi, fruit juices and that all important chobani yoghurt. It was a fruity taste explosion, slightly reminiscent of a Pina Colada because of the creaminess. It was really great to get to meet and mingle with some other food and lifestyle bloggers. I’ve never seen so many people in one room taking so many photos all at once!
We were treated to a fabulous 3 course meal, all of which used Chobani in some way within in each dish. The Chef at Edmunds, Didier Philpott, created a bespoke menu for us, and I for one was interested to see just how he was going to combine yoghurt into each course! Luckily, Didier himself came out to speak to us at the beginning of the meal to explain just what he had done, and it sounded mouth-watering.
We started with some lovely fresh warm bread, the best of which was wholegrain infused with bacon which had a really interesting smoky flavor. We were then treated to an Amuse Bouche – a potato and celeriac soup made with swirls of creamy natural yoghurt. This was a great use of the yoghurt – it’s a great alternative to heavy cream in soups but stills gives that creamy sensation. It was a really tasty little appetizer – I could have eaten a whole bowl!
For my starter I had chosen Roasted Breast of Palombe Pigeon with Blueberry Chobani Dressing, beetroot puree, candied beetroot and spring onion salad. The pigeon was very strong in flavor and a little tough I thought but the blueberry dressing cut through the pigeon flavour nicely. It was a combination I hadn’t tried before, but just like the more common blackberry/cherry and game combination, it worked. The alternative starter was Goats Cheese Panna Cotta with the same accompaniments and I’m told this combination also worked really well. My main was Fillet of Beef with Lemon Chobani Marinated Herb Potatoes and Chobani mushroom sauce. My steak was cooked to perfection at medium rare and the Chobani in the mushroom sauce produced an intense creaminess. All the flavour and depth of cream, but a more healthy alternative!
For dessert there was a choice of a Raspberry Chobani Souffle or a Rum Baba with a Passionfruit Chobani Mousse, Roasted Pineapple, Rum & Raisen. I went for the Rum Baba – something I’d never had before. The mousse made with passion fruit Chobani was tangy and went really well with roasted pineapple. From the look of people eating the soufflés, they were very impressed; a magnificent rise and lots of oohs and ahhs about the taste. The meal was rounded off with some cute little Petit Fours, I tried the pistachio macaron which was divine!
This menu really did showcase how versatile a little pot of Chobani yoghurt can be in making fantastic meals, and it’s so good for you too!
A really great evening was had by all, and I’m looking forward to experimenting with Chobani at home. Look out for my post in a few weeks time about the yoghurts themselves and what I’ve tried! Thank you so much to Amy and all at Chobani for a fantastic night.
Disclosure: We dined as guests of the Chobani. All opinion expressed are honest and our own. We were not required to write a positive review