The world of yogurt has already gone Greek. Now what? The upscale farm-to-table restaurant Blue Hill, in New York’s Greenwich Village, believes the answer just might be vegetables.
The restaurant is rolling out a new line of savory yogurts to Whole Foods (WFM) stores across New York State. The brightly colored carrot, tomato, beet, and butternut squash-flavored yogurts will cost $3 per cup, touting all-natural ingredients and milk from grass-fed cows.
Blue Hill’s acclaimed executive chef, Dan Barber, has been serving a beet-flavored yogurt to customers at his restaurants for years. The supermarket version will use a purée made by Blue Hill and be produced in small batches at Maple Hill Creamery in Stuyvesant, N.Y., which has its own brand of yogurt. Like Barber’s restaurants, the veggie yogurts will use seasonal produce, and flavors will change. A sweet potato yogurt is planned for November, and parsnip will follow in December.
To read the rest of the story, please go to: Bloomberg Businessweek
