Do y’all know how much I love roasted Brussels sprouts? It’s a lot. I mean like a LOT. I’ve made myself sick eating Brussels sprouts in the past, because they are cruciferous and not always the easiest to digest. ANYWAY, I talk way too much about my gastrointestinal distress on this food site. The point is: Dig Inn is having this fabulous contest right now and I’m bad for only sharing this with you now, because it ends in THREE DAYS on World Food Day.
I was invited in to sample their roasted ‘sprouts and goodness, they are delicious!
Straight from the press release:
The program will kick off on October 9th, encouraging New Yorkers to slow down and soak in the city’s last few weeks of terrific outdoor weather. It will conclude on Food Day on October 24th, where one winner will be chosen to get free lunch for one month at the Dig Inn location of their choice.
A destination that prides itself on seasonality has chosen to target their most celebrated and beloved dish, Roasted Brussels Sprouts, as the focal point of the campaign. The program will encourage customers to #SproutToLunch, and take photos of their favorite lunch locations with their “Picnic Pints” of Brussels Sprouts, Dig Inn’s most popular grab and go side. The participant with the best photo will win free lunch for a month (1 Marketplate or Cold Pressed Juice/Day), using #SproutToLunch tags in their posts.
“Fall is the best time of year in New York City. We are encouraging everyone to take a break and slow down with our slow food,” says Founder and CEO of Dig Inn, Adam Eskin. “We believe in fresh, seasonal, locally sourced ingredients that are harvested in ways that preserve and promote our community. Our Brussels Sprouts are back for the Fall and we want to use this cult food favorite of ours to engage New Yorkers in a way that will continue to help us support our community while raising awareness for programs we feel passionate about.”
For additional social media engagement and to give more people a chance to win, Dig Inn will post “Guess the Spot” #SproutToLunch content on Instagram over the course of the campaign. The first user to guess the location from which the photo originated will win a free lunch for that day.
On October 24th Dig Inn will announce the lucky winner in front of Dig Inn’s 350 Hudson Street location where a giant wheelbarrow full of Brussels Sprouts will be placed in front of the store to close out the program. 10% of all Picnic Pint sales of Brussels Sprouts during the #SproutToLunch campaign will be donated to Slow Food NYC, who will use it towards their Organic & Sustainable Farm to Restaurant Producer Summit on November 3rd, which will drive home the message of supporting local food systems and strengthening the connection between local restaurants and farmers.
For more information on the #SproutToLunch campaign, Dig Inn’s favorite lunch spots, information on their farmer and on Dig Inn’s charitable partner, please visit their micro-site, http://www.diginn.com/sprouttolunch.
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Charity, delicious Brussels sprouts, and a chance to win lunch for a month at a great place? Come on, why wouldn’t you enter?
I entered… even though I’m nowhere near a Dig Inn… because I also tried their market plate and would love to try more items – healthy is often also delicious, and don’t you forget it 🙂
Go enter!!! It ends on Thursday!!!
Please note that I ate at Dig Inn courtesy of their PR. But seriously, the sprouts were good, and so were the beets and broccoli I had. YUM. I received no monetary compensation to post about this.
Aimee says
This is cool! I love Brussels Sprouts! Thanks!
Dessert Zombie says
Their sprouts are good but Brother Jimmy’s deep fried sprouts = WIN!!!
Feisty Foodie says
I gotta try those… doesn’t that just negate all the healthy qualities of Brussels sprouts then?
Dessert Zombie says
Tell that to the french fry… ;P
Chewthefat says
I love Brussels sprouts as well!
It’s funny you mentioned this because I just had an argument with one of my yoga teachers, the one who is a really militant vegan. It was surreal to be talking with him about how much he hates vegetables while he wore a t-shirt reading VEGAN on it. And how many people in my yoga classes were going off on how they hated Brussels sprouts in particular, and all veggies.
People are weird. I am glad this veggie is being celebrated!
Feisty Foodie says
Wait, I don’t understand. What does he eat then? Tofu and processed “vegan” food – like fake meat and whatnot? I do not understand this at all. I’m sorry, but for that brief experiment where I didn’t eat meat, the last thing I wanted to eat was fake meat. Real vegetables!!!
hungry says
I’m glad I’m finally old enough and wise enough to enjoy brussels sprouts. I mean, I probably wouldn’t have liked them as a kid. Though I did enjoy broccoli. So maybe?
Feisty Foodie says
I liked most vegetables as a kid, except celery (which I found a waste of time)… so I probably would have liked these, though my family never made them. Not sure they even knew what they were. Haha, one of the last times I was home, my mom’s freezer had frozen sprouts in butter sauce in there. She gave it to me and I ate them and they were HORRIBLE. Ugh. Fresh!!!
hungry says
Kids in America grow up hating vegetables because of crap like that. Learn to cook vegetables well and we’ll grow up with a better relationship with food.
Dessert Zombie says
I still don’t like celery alone. Or steamed cauliflower. The earthiness of beets takes getting used to too.
Sam Winiker says
Dig Inn is soo awesome!
Abel Burke says
The world’s only other decent sprout can be found at Lupa , Mario Batali’s Roman-style trattoria in New York City. His raw brussels sprout and pecorino antipasto actually had me eager for more. After years of hating brussels sprouts, I was shocked to find myself enjoying them raw with only some cheese, olive oil, and lemon juice. Batali’s ability to extract pleasure from a brussels sprout is a sign of his genius, in my opinion, so I was thrilled to find a similar dish on the menu at Toronto’s Tomi-Kro last year. When I asked chef Laura Prentice about it, she said she too was inspired by Batali’s dish.