Yesterday was my last day serving at The Crest.
Cue the waterworks. I worked my final lunch shift in the gorgeous sunny weather and then dove head-first into a beet and quinoa salad with wild salmon. Working at The Crest has been an incredible experience and I’ll miss it dearly. Though I’m surrounded by it daily, I’m still blown away by the innovative food, integrity, and sustainability that The Crest manages to deliver so successfully each day. Everything is done with purpose. Even the small things they do have great meaning. They never pass up an opportunity to help out some one in the community, whether it’s donating a portion of drink proceeds to the Ebb & Flow Watershed Project or supporting the mission behind my blog by partnering with me to provide a delicious, plant-powered dinner for you all! That’s right–you guys haven’t seen the last of me at The Crest.
Oh honey-glazed goat cheese balls, how I’ll miss thee.
When Dustin, The Crest’s executive chef, asked if I wanted to partner with him to put on a dinner at The Crest, I was floored. Dustin has been a chef for twelve years, whipping up fresh, seasonal fare with Mediterranean-inspired flavors. Before taking on the role as The Crest’s executive chef, he cooked for years in Beruit and Phoenix. I so appreciate Dustin’s ability to take dandelion greens and transform them into one of the best salads I’ve had to date–the Mediterranean salad with cous-cous, fresh herbs, red onion, cucumber, chickpeas, zataar and a preserved lemon dressing. Major yum going on.
This is the future of food. I mean where else can you get a free-range burger with truffle herb fries and a huge salad with beets, quinoa, local feta, mixed greens and balsamic? The best part is that The Crest is committed to sourcing locally not only to support local farmers and vendors, but to provide the freshest, tastiest, most nutrient-dense food as possible.
Because of The Crest, I’ve sipped on orange blossom water and dabbled in aged black garlic.
Because of The Crest, I have a newfound appreciation for the importance of being committed to the community and supporting others.
Because of The Crest, I have been given the opportunity to actually pursue my wildest career aspirations, not just dream about them.
In just a matter of weeks, The Crest will open its full service rooftop garden, featuring an abundance of produce that will be available for use in all of their delicious dishes. While you sip away on a basil booster cocktail, you can rest assured knowing that the basil grew twenty feet above your head. How fabulous is that?
On Monday, June 16th at 7pm, I’ll be teaming up with the amazing folks at The Crest to create a five course meal and celebrate plants! The dinner will be completely plant-based and vegetarian, featuring produce grown on site that will nourish your mind, body and soul. There will of course be a tasty seasonal cocktail as well. You’ll see lots of inspiration from this very blog (think black bean brownies and coconut milk ice cream), plus so much more! We are hoping to dine in the rooftop garden, depending on construction and the weather. If not, we’ll still be dining amidst the lovely cocktail garden!
Last night there were eleven tickets left, so be sure to call The Crest ASAP (614-261-7128) if you’d like a ticket. Here’s a sneak peak of the menu to tantalize your taste buds!
Quinoa caprese bite with white balsamic reduction served on bed of massaged kale
Trio of dips–cilantro jalapeño hummus, beet guacamole, rosemary white bean dip, served with house made whole wheat bread and veggies
Garden green berry salad with quinoa, pistachios and berry vinaigrette; pomegranate molasses
Zucchini and squash noodles with arugula pesto, cherry tomatoes and butter beans
Raspberry black bean brownie with coconut milk ice cream
Save the date! I can’t WAIT to see you there!
To Abed, Dustin, and the rest of the amazing Crest family–thank you from the bottom of my heart. You ignite my passion and give me hope that healthy can happen!