I don’t always get a chance to attend local blogging events but when the opportunity arose to learn more about Litehouse Foods, I was very interested. Food is a big part of my life. Not only because I love to eat, but I am teaching my daughters how to take care of themselves through diet and healthy living. I am always willing to listen to companies who care about their employees and their customers well-being, and Litehouse Foods is one company that cares about both.
The event was held at Volt-Aggio, a cute Italian restaurant in downtown Baltimore. It was the perfect setting for us to get acquainted; learn more about Litehouse Foods from their VP of Marketing and Communication, Maria Emmer-Aanes; watch dietitian, Rebecca Scritchfield share a healthy original recipe; and receive a taste of wine history from sommelier, Christopher Coker.
I am most impressed that Litehouse Foods, cares about the opinions and health of their customers. It’s true that their cold salad dressings are delicious, but the humble history of the company is just as impressive. The company has gone from being a small family restaurant into a multi-million dollar food company that is 100% employee owned. It says a lot to me that their employees take ownership in the company. I believe, when a company’s employees are dedicated and have a stake in the business they will work hard to maintain the quality and passion that the business spent many years cultivating. Currently, Litehouse Foods creates refrigerated salad dressings, cheeses, dips, sauces, apple cider, and freeze dried herbs.
Here are a few of my favorite photos from the event:
A savory appetizer, which was similar to a funnel cake.
Our first salad. Cedar spring greens, pickled spring vegetables, english peas, and crispy shallots served with two tasty Litehouse dressings: Bleu Cheese and Homestyle Ranch.
My first course was their Cappelletti: stinging nettle pesto, goat cheese, and baby chioggia beets.
My second course was their Risotto: spring allums with oyster mushrooms.
Rebbeca taught us how to make her original Zesty Buffalo Ranch Chickpea Sliders.
Overall, we really enjoyed ourselves. It was time well spent.
Event Recap: The top 3 lessons I learned from the night
- Homemade good food doesn’t have to take a long time. I can’t wait to try Rebeeca’s zesty buffalo ranch chickpea sliders.
- Litehouse cares. When company’s reach out to bloggers, it is usually to get a pulse on what their consumers are really thinking. I love that Litehouse helps me feel like my voice is heard by their brand.
- Try new foods. Salads don’t have to be boring and beets don’t have to taste like dirt. The Capelleti with red beets was sweet and delightful, I would definitely try some again.
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