We were lucky to be invited to a dinner by those who fell into the latter category last week. Perhaps it's something to do with working client-side (as opposed to in a PR farm aka 'agency'), or the fact that both were food bloggers themselves: the representatives of Chobani - Amy and Christine - were glowing examples of how to do PR well.
So, you might read on and think "oh but they were schmoozed, that's why they're writing about this brand", so I'll be honest: I bought in to the brand. Buying into brands - despite working in marketing - practically defies my entire value system. But I did it: I bought it. Read this story and tell me you haven't bought into it a little bit too.
|Chocolate Marquise, Hazelnut, Yoghurt Puree|
To begin, we were treated to yoghurt cocktails. Slight problem for me as - unless it's a White Russian - I'm not a 'creamy' cocktail kind of gal. The option I chose used their apple yoghurt, almond milk and honey vodka, and slipped down pretty easily. I even had another. I couldn't see a whole night spent on these, but it was much better than expected.
Now, I've said it before and I'll say it again: Room's prawn cocktail starter is pretty much my favourite starter in the history of Manchester. They tweak it ever so slightly with each menu change, but the use of tomato jelly, tempura prawns, spiced crab and an apple crisp always makes its appearance in there somewhere. It's SO GOOD. I would sincerely recommend visiting Room just for this dish.... and to give it a 'Chobani' theme, they created guacamole with the brand's yoghurt. There was literally just a dot of this so I can't really comment further on how the yoghurt worked here. There's no picture so go see it for yourself!
|Please could I have some more watercress?|
For pud, I definitely had food envy: Jamie's treacle tart with Chobani yoghurt parfait was delicious, and the best use of the yoghurt in the menu. My 'Chocolate & Milk' (marquise, hazelnut, Chobani puree and ice cream) was indulgent and most definitely enjoyable, but I don't think ice cream works with chocolate ganache-style desserts. For me, ice cream should melt into a soft base: the two textures working together - but with something like a marquise, I find that when combined with ice cream the textures end up battling against each other. Not unpleasant, but not the best pairing.
|Treacle Tart (so-so) with yoghurt parfait (AWESOME)|
P.S. Anyone else think that yoghurt is a weird word? I've got that thing when you write a word too many times and it just starts to long misspelled however many times the OED tells you otherwise.