Blogging is something I do because I love sharing my life, connecting with you, discussing healthy living and enjoying the social interaction (which I realize may sound a little silly as I sit here in my robe typing on a computer).
I enjoy the day to day of blogging, but every now and then an opportunity comes along that makes it even that much cooler. Last night was one such example.
Along with a handful of other bloggers, I was invited to a Chobani dinner party in uptown Charlotte. I didn’t know what to expect when wandered to the 16th floor of a gorgeous glass building in the heart of the city, but after setting foot in their headquarters, I want to go there every day.
Admittedly, I’m out of the corporate scene, but if their office is the norm, I want back in! It’s open and airy with large glass windows. There is exposed beams and a large rustic wood conference table. Oh, and an office kitchen.
Your office kitchen is complete with Viking ranges and Vitamix mixers, too, right? Drool.
Speaking of drool…
This appetizer spread was set up when I arrived and after breaking the #1 rule of party going and showing up STARVING, I took advantage of their generosity immediately.
The first bookmark worthy recipe of the post is the Chobani Guacamole. I wanted to swim in it. So creamy.
Instead of being served dinner, we actually got to make it! We all grabbed stations and got to cutting, cooking, chatting and sipping wine. It was such a festive atmosphere!
Amy from Chobani NYC helped me tackle the butternut squash soup and it was instantly evident what makes Chobani such a great company- the people. (Certainly the yogurt, too, but the people!)
We lucked up by choosing a simple recipe, so we also had time to socialize.
It didn’t take long for delicious smells to fill the kitchen and I was shocked at the many different ways to use Chobani. My use of it as a sub for sour cream doesn’t even scratch the surface.
Pardon my excitement; it was my first time using a Vitamix! I believe you now; it’s not just another blender.
And, my must-make recipe #2 of the post, Roasted Butternut Squash Soup. I promise it’s not just because I made it (though I’m certain that helped ), but it was a hit all around. I’m making it again next week, if I can wait that long.
Eventually all the dishes came together to create a beautiful spread.
I want to jump through the screen and eat it all again. For as gorgeous as it looks, it tasted even better.
We all fixed plates and dug in.
Everything was really good. The asparagus with Chobani hollandaise was certainly notable, but my third must-make recipe is the pumpkin risotto.
If you have the patience to stand and stir, make it!
The evening eventually wound down (winded?) and we snagged a group shot. I wanted to be that annoying person that handed the professional my camera and ask him to take a picture, but I refrained.
…that’s a lie. I asked and was turned down
So group shot to come at a later date.
Edited- here it is!
The evening was fantastic. I loved getting to catch up with my friends, meet new people and create mouth-watering dishes while sipping wine. Pretty much my perfect kind of night.
Thank you, Chobani, for including me and for more recipes, check out Chobani’s online kitchen.
Have you ever used Greek yogurt in cooking or baking?
What’s your favorite way to use it that isn’t eating it straight?