ROCKVILLE, Md. (May 3, 2016) – 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 in Washington.
“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's 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, scallion; and
Keeping it Light – a vegan tamari-based broth, topped with fried Brussels sprouts, braised daikon, sautéed shitake mushrooms, scallions and rice noodles.
“I’m excited about the unique nature of this partnership with Whole Foods Market,” Bruner-Yang said. “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 culinary expertise in its Mid-Atlantic Region stores. 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 past six months.
