Friday, October 10, 2014

ShopHouse Southeast Asian Kitchen Introduces Butternut Squash

ShopHouse introduces Butternut Squash

From our friends at ShopHouse Southeast Asian Kitchen...

Southeast Asian-Inspired Restaurant Expands Seasonal Menu

ShopHouse Southeast Asian Kitchen, the Southeast Asian restaurant developed by Chipotle Mexican Grill, introduces butternut squash, a brand-new seasonal menu offering, today at each of its eight locations in Los Angeles and Washington, D.C.  Butternut squash will be wok-cooked with garlic, Thai chilies and fresh Thai basil, sourced from local farms whenever possible. The butternut squash will replace summer squash for the fall and winter seasons, with subsequent seasonal vegetables announced as sourcing and preparation are finalized. Additionally, broccoli with chilies and vinegar, one of the original vegetable options, makes its seasonal return to the menu, replacing kale at ShopHouse locations on both coasts.

ShopHouse is committed to supporting family farmers who follow responsible practices and the butternut squash will be sourced from local farms on both coasts: Washington, D.C. ShopHouse locations will source from Hess Farms in Waynesboro, Pennsylvania, and Los Angeles ShopHouse locations will source from Baloian Farms in Fresno, California.

ShopHouse is committed to serving better ingredients from more sustainable sources with respect for farmers, animals and the environment. Buying local, seasonal produce allows ShopHouse to serve ingredients that are as fresh and delicious as possible, reinforcing its dedication to Food With Integrity.

“The vegetables on our menu offer guests a chance to enjoy an ever-changing selection that remains rooted in the freshest ingredients available from our network of local growers.” said Tim Wildin, brand director for ShopHouse. “By adding butternut squash and broccoli to the seasonally rotating menu, our guests can enjoy vegetables at their peak flavor.”

The menu at ShopHouse is influenced by traditional ingredients, flavors and the cooking techniques of Thailand, Vietnam, Malaysia and Singapore, and the restaurant gets its name from traditional shophouses, a common form of architecture in Southeast Asia in which families live upstairs and operate restaurants or fresh markets on the ground floor. The ShopHouse model closely resembles Chipotle’s, including a commitment to serving food made with highest quality ingredients from more sustainable sources, preparing food in an open kitchen using classic cooking techniques, and serving customers in an interactive format that allows each individual to pick and choose exactly what goes in to their own order.

At ShopHouse, guests customize their meal by choosing a base including jasmine rice, brown rice, chilled rice noodles, or salad; adding grilled chicken satay, steak laab, pork and chicken meatballs, or organic tofu; a choice of various wok-cooked fresh vegetables; one of three sauces that includes green curry, spicy red curry or a tamarind vinaigrette; garnishing with green papaya slaw or pickled vegetables; and finishing with a choice of crispy toppings such as toasted rice, crushed peanuts, Thai chilies or crispy garlic. ShopHouse also offers dessert: coconut rice and mango parfait. Made from a combination of Jasmine rice, creamy coconut milk, pureed mango, salt and sugar, the dessert is finished with sesame seeds and toasted coconut flakes and served chilled. The entire ShopHouse menu is gluten- and dairy-free.

"Anyone who has traveled throughout Southeast Asia can tell you that food there is served very fast, but is also full of flavor, nutritious, and affordable,” said Wildin. “In creating ShopHouse, we wanted to remain true to these characteristics.”

ShopHouse Southeast Asian Kitchen opened its first restaurant in 2011 in Washington, D.C. Developed by Chipotle, ShopHouse draws on the unique flavors, ingredients and cooking methods of Southeast Asia, and takes its name from the mid-rise buildings prevalent throughout Southeast Asian cities where hard-working families live in apartments above the ground floor restaurants or markets that they operate. These shops serve as Asia’s version of fast food, with tiny kitchens turning out rice or noodle bowls laced with spicy sauces, marinated meats, and a flurry of herbs and vegetables. There are currently eight ShopHouse locations in the Washington, D.C. and Los Angeles areas. For more information, visit

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that - where possible - are sustainably grown and Responsibly Raised with respect for the animals, the land, and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates more than 1,700 restaurants. For more information, visit