Kwame Onwuachi Announced a New Culinary Collaboration and It's "Pretty Dope"
The Bravo's Top Chef alum is "so excited" about putting his personal touch on a very notable menu.
After announcing his departure from Kith/Kin earlier this year, Kwame Onwuachi has revealed an incredible new collaboration.
"So excited to announce my signature [sweetgreen] bowl available on the app everywhere!!!!! I’ve been eating here for years so it’s pretty dope that I now have my own custom bowl on the menu," the Bravo's Top Chef alum wrote on Instagram on September 9. "Spicy cashew dressing, blackened chicken, avocado, cilantro, and so much more delicious components."
In the comments section of the post, Kwame clarified that the bowl would be available at "every single [sweetgreen] in the country" (the fast-casual restaurant chain known for its salads and bowls has over 100 nationwide locations) and encouraged one follower to "download the sweet green app" to place an order.
In an Instagram Story, Kwame shared a photo listing all of the ingredients, which include spinach, cucumber, wild rice, almonds, chickpeas, spicy broccoli, and lime cilantro jalapeño vinaigrette. While he declared in the comments section of his post that the meal is "so good," he added in his Story, "This bowl is the truth!"
Kwame's collaboration with sweetgreen is part of the seasonal restaurant chain's launch of Collections, a new menu format featured on the restaurant’s app and digital platforms. Collections debuted with “Eat Like a Chef,” which aims to give customers a look at what their favorite culinary minds order from the restaurant.
Kwame was part of another major moment in the food space last month, when he joined 68 other chefs, including fellow Top Chef alums Lee Anne Wong, Marcus Samuelsson, Isaac Toups, and Nina Compton, on the TODAY show to set a new Guinness World Records record for the most people in an online sandwich-making relay. For his sandwich, Kwame prepared a Jerk Bacon Patty Melt.
"I love this recipe because it brings together some of my favorite flavors," he wrote as part of an introduction to the recipe on TODAY's website. "It combines the spicy taste of Caribbean cuisine with an American classic."
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