Sports Club/LA – Chestnut Hill Chooses Kombu Kitchen as Culinary Partner

(Press release reprint)

A leading gourmet superfood company, Kombu Kitchen, is the exclusive in-house catering partner for Sports Club/LA – Chestnut Hill, bringing members one-of-a-kind healthy meal options

December 18, 2013 (Chestnut Hill, MA) – Today, Millennium Partners Sports Club Management LLC announces an exclusive partnership with the popular gourmet superfood company, Kombu Kitchen. Kombu Kitchen’s fresh cuisine options will be offered at Sports Club/LA – Chestnut Hill to Members and the general public. In its first business-to-business partnership, Kombu Kitchen has designed an exclusive menu for Sports Club/LA – Chestnut Hill that features low carb, high-protein, Paleo and plant-focused, grab-and-go meals and snacks. Sports Club/LA – Chestnut Hill Members will also have access to Kombu Kitchen’s home-meal delivery service, at preferred pricing. The partnership represents Sports Club/LA’s holistic approach to health and wellness that integrates innovative fitness offerings, healthy food choices and Mind Body programs into its Club community.

“We are thrilled to introduce our Chestnut Hill Members to Kombu Kitchen’s incredibly healthy and delicious superfood options,” Smaiyra M. Million, CEO of Millennium Partners Sports Club Management LLC. “Kombu Kitchen’s nutritionally balanced meals provide Members and the Chestnut Hill community with innovative nutritionally balanced choices. Kombu Kitchen’s ‘eat like your life depends upon it’ philosophy aligns with our mission to provide Members with tools and resources that help them achieve a healthy lifestyle.”

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Our Own Crispy Faux Duck as Featured on Boston’s 7 News NBC

Air date: November 21, 2013

Full Article Below:

Boston has its share of award-winning chefs and Kristen Thibeault, chef/owner of Lynn-based vegan catering company Kombu Kitchen, recently joined their ranks. Thibeault proved she could hold her own among chefs of all creeds when she won San Pellegrino’s Almost Famous chef competition in Napa,  a mainstream cooking competition. Which is proof that it’s no longer weird to be vegan. Thibeault, 46, became vegan following successful treatment for cancer (uterine and breast). Indeed, the American Cancer Society recommends a plant-based diet. The proof of in the vegan pudding lies in savvy preparation and intoxicating flavor, as is found in Kombu’s pumpkin polenta with apple compote. The sweetness comes from Thibeault’s custom blend of Stevia, raw agave, and xylitol, with just a hint of maple and molasses. Spicing combines cinnamon, cardamom, clove and nutmeg, enhancing the sweeter notes nicely. The competition-winning dish was porcini crusted  “sweetbreads” made of seitan — which is compressed gluten, the protein mostly found in wheat. Kombu Kitchen’s current menu includes sautéed-glazed tempeh, another protein source, but made from fermented soybeans. It’s paired with vegetable crudités and a creamy textured Tuscan bean dip lightly seasoned with basil. If you want to go even greener, you might try the Green Goddess soup (which sounds a bit, um, super-groovy, I know) — a lovely spring soup of green beans, broccoli, spinach, kale and herbs. And if this all sounds a bit earthy, know this: you’ll be getting a dose of tasty vitamin oomph with each dish.

 

Chef Kristen wins 2013 San Pellegrino Almost Famous Chef Competition as the FIRST EVER VEGAN CHEF. See More Videos Here!

Chef Kristen Featured in Boston Globe Dining Q&A Section

March 19, 2013, Kombu Kitchens chef and founder was featured in the Boston Globe. “Vegan Chef Makes Her Bones Competing with Plant Based Recipe”   See how Kristen describes her journey to embrace and promote plant based gourmet food read the article

   Improper January Issue: Top Health Trends for 2013

We are honored to appear in the first page of the January 2013 Improper Bostonian, our favorite local arts and lifestyle magazine. On January 2, 2013 the Improper, (as locals say), featured Kombu Kitchen’s gourmet meal delivery showcasing our food in their Imperatives section including a fantastic photo spread. We knew our food looks great but it looks even better here ~ good job guys!

“Living healthy is not an all or nothing kind of thing. We can change a few things every day and see monumental shifts in our lives” ~ Chef Kristen Thibeault

Full Article Copy:

Healthy Appetites: Move over meat eaters, theres a new tofu in town. Kristen Thibeault, chef and proprietor of Kombu Kitchen, launched her Lynn based delivery service in March [2012], aiming to bridge the gap between easy and healthful eating. Her mission: “To show the world that plant-based food can stand up against the finest popular cuisine,” says the nutrition and wellness counselor. Thibeault introduces a new menu ~ five entrees, a vegetable, soup, breakfast and dessert every week, delivering food to local clients’ doorsteps and shipping national order. “Living healthy is not an all or nothing kind of thing. We can change a few things every day and see monumental shifts in our lives.” But dont tie~dye your cashmere just yet. Plant-based diets aren’t confined to activists. “I own a closet full of 6 inch designer shoes and not one pair of Birkenstocks,” says Thibeault, “so it’s not really a hippie thing.”~ Hannah Lott~Schwartz

Kombu Kitchen on Fox 25, April 6th 2012 Chef Kristen Thibeault appeared on Fox 25 News in April 2012 to promote the then brand new Kombu Kitchen.  Kombu Kitchen is based in Boston offers gourmet macrobiotic vegan meals delivered.*Prices have changed since Kombu Kitchen launched in April 2012.

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