Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy

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This week I attended a Q&A with Justin Rosenberg, the CEO of Honeygrow. Honeygrow is a Philadelphia-based fast-casual restaurant chain that offers stir-fries and salads. Justin came up with his concept while he was vegan, and most of his diet consisted of stir-fries. He realized that he could build a business around that dish and that people would surely line up for delicious take-out food they’d feel good eating. In other words, Honeygrow resembles an Asian spin on Chipotle‘s “healthier” and local take on Mexican food. Their motto is that they’re “Honestly Grown Locally,” which reflects a search for the best ingredients possible. Yet, the stores aren’t organized in the same way, and the customizing rather happens on handy tablets that face the open kitchen. Continue reading “Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy”

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Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw

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recettebilingue

One of my favorite brunch spots in Paris also happens to serve some of the most delicious and creative salads I have ever eaten. I know… Salad for brunch? That’s not what most people have in mind when they picture a lazy Saturday morning meal. And I’m typically that way too… Trust me, I like my go-to eggs benedict with extra ham and homefries. But every now and then, it’s good to be adventurous. Continue reading “Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw”