Chipotle Lunch Takeover at TEDxMet Breuer

Photos and video below. The menu included:

• Fermented roasted peppers and labne
• Maize with roasted pumpkin in pumpkin vinegar, honey and ancho chile
• Eggplant, roasted onions and shallots, charred scallions, yogurt and za’atar
• Radish, herbs, grains, preserved lemon
• Leek, potato, pistachio and guajillo quemado with green tomatoes

Created for TEDxMet by the Chipotle Culinary Team, chefs Nate Appleman and Tatiana Perea.

Here’s what’s amazing about this:

1. Chipotle took over this ENTIRE floor of the old Whitney Museum for lunch,
2. They catered lunch for all TEDxMet attendees,
3. It was a new menu and new food offerings that I’ve never seen before,
4. All vegetarian (no meat),
5. Chipotle created an art-gallery like advertisement on the wall showing the difference between processed and fresh ingredients.