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“two new broth-based noodle dishes” from Maketto’s Erik Bruner-Yang coming to Whole Foods

whole_foods_yang
2201 I Street, NW

From Whole Foods:

“Whole Foods Market announces an exclusive partnership with Erik Bruner-Yang. The ongoing collaboration launches with Bruner-Yang’s newest venue Paper Horse at the Foggy Bottom Whole Foods Market location.

“We are constantly striving to elevate the food experience we can bring our customers,” said Julia Obici, vice president of purchasing for Whole Foods Market in the Mid-Atlantic Region. “We are very proud to partner with Erik Bruner-Yang to offer his extraordinary food made with the highest quality ingredients that meet Whole Foods Market standards.”

Paper Horse’s initial menu includes two new broth-based noodle dishes:

· All Business – a light broth of pork and chicken stock topped with roasted pork belly, poached egg, spinach, potato, pickled ginger, scallion; and

· Keeping it Light – a light gluten free vegan broth, fried Brussels sprouts, braised daikon, sautéed shitake mushrooms, scallions, pickled ginger.

“I’m excited about the unique nature of this partnership with Whole Foods Market,” said Bruner-Yang. “I’m still extremely passionate about ramen and it will be fun to see how the K Street crowd reacts, but Paper Horse as a concept is designed to be flexible and reflect how food is changing and evolving.”

This announcement is the latest move by Whole Foods Market to strengthen the Mid-Atlantic region’s culinary expertise. Two other D.C. chefs – Benjamin Nola, formerly of Rose’s Luxury; and Colleen Conrad, formerly of Pearl Dive Oyster Bar – both joined Whole Foods Market as full-time members of its regional culinary team within the last six months.”

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