![]() ![]() ![]() The heart of sweetgreen’s recipe development and testing, with a strong emphasis on flavor, seasonality and environmental impact, consistency, and nutrition, the Dupont Test Kitchen (DTK) brings scratch cooking to a national scale. Now driven by the culinary direction of Chef Michael Stebner, sweetgreen, with locations across the east coast and California, keeps it little creative outpost just around my corner, a text kitchen right in DC’s Dupont Circle. These little hubs where we felt unconditionally welcomed, progressive, nourished. Fast forwarding nearly thirty-six months, Andrew and I have woven our way through DC’s toughest menus, advocating for change and options, while still holding close to our foundations, to sweetgreen for our weekly salad- our neighborhood hub now quickly expanding, for a nourishing meal, but also resonating commitments we too stand behind. With time we discovered little vegetable friendly meccas sweetgreen, coffee shops with almond and hemp milk, those restaurants excited to chat, welcome, and grow and my hesitations softened. During our first few weeks back we seldom left the confines of our own kitchen, avoiding the hassle, longing for that heavy compost undertone of my New York juice bar, promises of raw, vegan, and locavore just out of reach. One of the most vocal plant based eaters in Washington, when Andrew and I first moved back ‘vegan’ hadn’t really hit this city, a pseudo-southern, albeit active, town accommodating with side salads, hold the dressing, and an array of table breads. Some inkling of my spirit trickling into its bones, me, finally, finding it a’ok. Soon approaching my three year Washington, DC anniversary, finding this city as an adult fresh out of college, with new eyes and a twelve month stint conquering New York in my pocket, it’s been a journey witnessing not only how much this city has grown, but how we’ve melded. ![]()
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