I won't go into too much detail about the story of Chobani (even though it is a inspiring story) but you can find more details here. If you have seen Chobani in the likes of Tesco and Asda and are feeling confused as to why its called 'strained' yoghurt, well it is technically greek yoghurt but as its not produced in Greece it is against the regulations to call it greek yoghurt. So I hope this has cleared up any confusion any of you are having.
On arrival, we had a choice of cocktails to choose from and these were all shaken up with a few spoons of Chobani. I know this may sound a little sickly but I just thought of it as a alcoholic milkshake (with added calcium!) and they were really good! Now I wished I had a few more glasses because they're not available in other bars.
Blackcurrent Chobani based cocktail
Moving on to food . . . this was the menu of the night
Starter: Prawn and Crab cocktailProbably my favorite course of the night as I've got big love for prawns. The batter was light and the spicy minced crab was just how I liked it (spicy!) and the Chobani inspired sauced really went well with it as it wasn't too heavy of yoghurt flavor.
Main course: Sirloin of beefThis was cooked medium and it came out perfect, with some of the meat juices still flowing. It was a soft and succulent cut of beef as it was soft and melted in your mouth. These chunky chips are probably the best I've ever had! I can't express how much I enjoyed the chips with the sauce which was a béarnaise sauce made from original Chobani.
Dessert: Chocolate and Yoghurt My highlight of this dessert was the surprising popping candy!!! (Who doesn't like popping candy eh!?) This was a really rich chocolate torte which was heavy in cocoa but on the other side also quite moist and the yoghurt puree and ice cream really balanced the dessert well. But I was way too full to finish it off :(
Now you can't have dessert without a good cup of tea, just how cute is this teapot??
After leaving the event I did indeed head out to get a few pots of Chobani as I felt inspired to eat yoghurt differently compared to just eating it on its own. So I added extra strawberries to my raspberry Chobani and a sprinkle of cinnamon. Yum yoghurt never tasted so good!! I will definitely try and cook with Chobani yoghurts in curries, sauces and maybe add a swirl in my tomato soups.
Overall, the event was a success and has inspired the likes of myself and other bloggers to use and see yoghurt in a versatile way. The chefs and bar staff at Room restaurant also did a great job in using Chobani within classic recipes successfully.
Have you tried any Chobani yoghurts yet? Or have you tried cooking with it?
Hope you enjoyed this post.
Clarissa xx
*Disclaimer: I wasn’t under any obligation to write anything, all thoughts are my own.
