Thank you, Hyatt Regency Cambridge, for being hotel rockstars. Seriously, I can not rave about this hotel enough – awesome staff, great location, good food, and they treat everyone like kings and queens. I can’t wait to work with another Hyatt again!
We cracked open the bottles of wine and immediately invited a few friends up to share.
Thus why our room was dubbed “the party room.” I’m digging it.
We like to leave the Saturday night open on the Healthy Living Summit agenda, so attendees can disperse and eat out with friends, explore the city, decompress from session overload, or really do what ever they want. I think it’s a nice little breather before the closing 5k and breakfast in the morning.
Chobani invited a group of us out for a yogurt-themed dinner at evoo.
The whole menu was yogurt-themed and all the fresh ingredients were from local farms. I loved how they included the sources of our meal on the left side of the menu.
Bloggers, bloggers everywhere!
We started with some crusty spread and smelly cheese. (I love smelly cheese – the smellier, the better!)
And drinks! I ordered the jalapeno margarita. It was served with a salted rim and fresh jalapenos diced inside. It was spicy and delicious.
First course: Heirloom Tomatoes, Yogurt Gelee, Spearmint, Basil, EVOO, and Salt
I think this was my favorite dish of the night. I enjoyed the variety of tomatoes and how fresh the dish was (I’m pretty sure I have the basil and spearmint to thank for that). I also enjoyed the yogurt gelee, what a fun twist on the classic caprese salad combination.
Second course: Lobster-Vanilla Yogurt Succotash
Now, you know me, and you know I love interesting flavor combinations (especially sweet and savory combos), but I couldn’t get in to the vanilla flavoring in this dish. They didn’t enhance the vanilla flavoring by adding any sweetness to it so it was just odd. I’d say this was my least favorite course of the evening.
Main course: Seared Yogurt & Spice Sous Vide Lamb Loin with Crisp Eggplant and Raita.
This was good. Very simple and not too crazy.
Dessert: Nectarine-Basil Crisp with Frozen Berry Yogurt
I <3 dessert! The frozen yogurt melted into the crisp and made a delicious soupy, fruity mess. I’m pretty sure I cleaned the bowl.
The chef came out to check on us and explained a little about what went into creating the menu. He shared that the lobster succotash was the most difficult to make since yogurt separates when it’s heated. His trick was cooling the dish down a tad before adding the yogurt and serving immediately after.
It was fun to finally meat Emily of Chobani. We’ve been emailing back and forth for years (since Chobani was still a baby! and now they’re all grown up and sponsoring the Olympics <- I’m so proud!), but this was my first time putting her name with a face. 🙂
It was also great having a chance to hang out with these lovely ladies! Group hugs all around!
We made it back to the hotel and my roommate had a surprise waiting for me.
Peanut butter cannoli from Mike’s Pastries?!?! I think I scored the roommate lottery!
I could only manage a couple of bites since I was so stuffed from dinner, but – holy cow! – that baby was GOOD!!! I didn’t even know they made peanut butter cannolis, I would happily fly back up to Boston right now just to have another one. Yum. Yum. and Yum!
We had a few cannoli lovers over to partake in cannoli eating, then we called it an early night – we still had one more day of HLS ahead of us, and we wanted to make sure we got our beauty rest in. 😉