A walk around this urban neighborhood becomes an unexpected edible plant tour.
Tag: Join Chopt as They Take Your Lunch to Places It’s Never Gone Before
We at Chopt Creative Salad Co. love to travel. Every 60 days, we offer three new salads inspired by street vendors, local food producers and home chefs we’ve met from Vietnam to Mexico, and everywhere in between. Our blog, #ChoptTravels, is how we share our research, and, most important, the stories of the characters who stole our hearts and filled our bellies.
As the creative director at Chopt, I travel around the world to eat, photograph and connect with the people and places that inspire our menu. I smuggle home ingredients and make connections with like-minded innovators working in the world of food. Dream job, I know.
Come along as we take your lunch to places it has never gone before.
—Julia Sherman, creative director at Chopt, and author of the blog and book Salad for President.
When it comes to salad inspiration, Chopt co-founder and Salad for President’s Julia Sherman are California dreamin’.
In immersing themselves in the ancestral cuisine that they didn’t grow up with, the Mr. Jiu team makes it their own.
Fermentation wiz Jessica Wang turns exotic ingredients into a simple, delicious and surprising combinations.
Whether it is immediately detectable or not, it’s the secret ingredient that defines the best Vietnamese dishes.
When they only serve one thing, you know they do it well.
Salad for President‘s Julia Sherman travels around the world to eat, photograph and connect with the people and places that inspire the salad chain’s menu.
We crashed a class as kids tilled the soil and harvested organic beets.
With Soledad Martinez as our teacher and mezcal in hand, eight hours of cooking doesn’t feel like too many.
With the right ingredients and the right people, there’s no difference between dining on the street and sitting at a table.
But make sure the paella has enough seafood for everyone.
Kitchen Witch Cookbooks is the rare example of a bookstore that also functions as community space, pop-up kitchen and gateway for exploring regional cuisine.
