Sweet Greens

Posted by The Editorial Desk / Friday, September 23rd, 2011

Fast food used to be all about the burger. You’d head out for a quick bite, maybe go to McDonald’s or Wendy’s and grab something quick, easy, and usually greasy or loaded with carbs and calories.  Well no more.

Lately there has been a surge of healthy options for people on-the-go. McDonald’s is offering more salad and grilled options; Wendy’s has a slew of healthy(er) side options from their “healthy living” menu; and at almost every restaurant you can now see their nutritional information and, therefore, make better food choices.

But one of the greatest “fast-food” options I’ve seen lately is a little place called Sweetgreen.

Sweetgreen is the answer to the new era of healthy fast-food- and that phrase is no longer an oxymoron. They offer delicious, all-natural salads and refreshing frozen yogurts, complete with local, farm-fresh ingredients. Yes, that’s right- farm-fresh ingredients. Every day they post on a black board the local farms from which they are sourcing their organic produce throughout the seasons.

You can choose from one of their own creations- like my favorite, the Santorini (chopped romaine with roasted shrimp, feta cheese, grapes, fresh mint, chickpeas; topped with a cucumber basil yogurt dressing & a fresh lemon squeeze.) Or create your own from any of their yummy ingredients. If you do it online, they automatically calculate the nutrition for you as you go so you know exactly what you’re putting in your body.

Not in the mood for salad? Any of their salad creations can be made into a healthy wrap on whole-wheat pita.

Not only are they offering healthy and fast lunch options, but all their proteins are hormone and anti-biotic free, all of their packaging is 100 percent plant based and compostable (this includes their bowls, cutlery and beverage cups) and certain stores even have solar panels built into their roofs!

As if you needed more reasons to dine there, the food is actually extremely good.

I know, I know, you’re thinking, “Come on! At the end of the day, salad is salad.” And you’re right- almost. Sweetgreen offers so many options and different ways to eat it that you’ll be taken aback by how much salad can surprise you. Whether it’s a squeeze of fresh lime to brighten it up or candied walnuts and toasted parmesan chips for that little extra crunch- they find a way to made salad un-boring.

Visit their website (it’s loaded with cool facts and even a blog!) for more information. Locations in Reston and Ballston.

Here’s a list of the local Virginia farms that provide Sweetgreen with all it’s great produce:

Lois’ Produce (Montross, VA)
Mountain View Farms (Loudoun, VA)
Crown Orchards (Batesville, VA)
Parker Farms (Oak Grove, VA)

… and outside VA (but still pretty close!):

Firefly Farms (Garrett Ct, MD)
Spring Valley Farm & Orchard (Morgan Ct, WV)
Hummingbird Farm (Ridgely, MD)
Bear Mountain Orchards (Aspen, PA)
Godfrey Farms (Suddlersville, MD)
Bell & Evans (Fredericksburg, PA)

– Jennie Whistler

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A Taste of The Mason Inn

Posted by The Editorial Desk / Thursday, March 4th, 2010

On Tuesday I sat in on a chef audition for the new Mason Inn Conference Center & Hotel, which is scheduled to open this July in Fairfax, Virginia.  The Mason Inn is a new addition to the George Mason University campus and will be a LEED certified Silver facility with 150 guest rooms, a conference center with two ballrooms and 11 meeting spaces, and a restaurant and lounge.

The Mason Inn is run by Aramark Conference Centers, which reviewed over 100 resumes in search of a new chef that embraces the Mason spirit.  Shannon Sparrow, the Mason Inn’s Human Resource Manager, assured me the new chef would be passionate, not only about their work but about the university and the surrounding community, “The chef has to value and embrace the spirit of George Mason University and match the quality of the University.”

Applicants went through a four-stage process including a phone screening, an on-site interview, a technical interview with the corporate chef, and lastly, a tasting menu. 

The few chefs that make it to the final tasting round face a grocery bag with unknown contents and have two hours to prepare and present two plates of two courses each for a panel of five judges. 

Tuesday’s chef was provided the following ingredients: Branzino fish (also known as bronzini, spigolo, or Mediterranean seabass), a whole chicken, several vegetables, pasta, risotto, and couscous. 

The accomplished chef prepared a salad in addition to the main courses consisting of mixed greens, blood oranges, tomatoes, and a tasty dressing.  The first course consisted of a filet of Branzino with mushrooms and tarragon risotto in a flavorful fish stock.  The second course consisted of chicken stuffed with goat cheese and shallots over asparagus and pasta lightly drenched in garlic sauce.  I found all the dishes to be delicious, especially the second dish.

The Aramark team will cater to two markets:

1. 1. Conferences/ meetings with a fresh, healthy, nutritious yet edgy and fun menu throughout the week.

2. Weekend/ social events, which include celebratory and special events such as weddings that can also serve the local community.

The yet-to-be-named restaurant and lounge will seat approximately 175 guests and the conference center will cater up to 400 wedding guests and a couple thousand conference attendees across campus.  The restaurant and lounge will be open to the public and the Mason Inn will also have its own catering license.

The newly appointed Food and Beverage Director, Andrew Saba, formerly of Loews Annapolis Hotel, brings a wealth of experience to The Mason Inn (Marcels, The Watergate Hotel, Tabard Inn).  He hopes to host wine and beer dinners and partner with local farmers and cheese makers within a 90 mile radius in order to serve local, sustainable foods.

The atmosphere will revolve around three areas: pride, passion, and perfection.  The Mason Inn and its employees are proud of George Mason—the man and the university—and Fairfax and the surrounding community.

–Aisha Salazar

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