NATIONAL MAKE LUNCH COUNT DAY Tuesday, April 13 is National Make Lunch Count Day. Woodside Executive Chef, Michael Giampetruzzi is celebrating with a special feature and sneak peek at the new summer menu. You can try the Jackfruit BBQ Sandwich with the new Woodside Green from 11AM to 2PM, April 13 at The Kitchen. Read
TIPS FROM A TRAINER | PERSONAL TRAINING POWER BOX Looking for a healthy snack with purpose? We have made the perfect snack box for you. We talked with Woodside Training Manager, Kerstin Robertson, to learn about some of her favorite snacks that keep her fueled and feeling good throughout the day. You can pick up
Woodside Executive Chef, Michael Giampetruzzi shares how to make his vegan garlic Alfredo pasta. Read more on how to make it at home and join us for National Garlic Day April 19 to try this special feature at The Kitchen. Garlic has been used for its medicinal properties throughout ancient history and is still considered a
BENEFITS OF GARLIC April 19 is National Garlic Day and we are sharing one of our staff’s favorite ways to support their health and immunity the Wellness Shot. Learn more about what’s in the wellness shot and benefits of garlic on the body. Join us for lunch or dinner and enjoy a featured dish from
WOODSIDE DETOX SALAD FOR LYMPHATIC HEALTH When thinking about supporting your lymphatic system it is just as important to focus on what you put inside your body not just how you move your body. This month, we have created a Grab n Go salad with ingredients specifically proven to help support a healthy lymphatic system.
Is there anything better than a warm bowl of soup on a cold day? The great part of cooking soup is that you can throw pretty much anything in a pot, let it cook low and slow and end up with a healthy and delicious meal. In honor of National Soup Month, Woodside Executive Chef,
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Just in time for the holidays, Woodside Executive Chef Michael Giampetruzzi shares an easy and healthy dessert packed with fall flavors like orange and vanilla, and bourbon, for a little kick. Bring this to any holiday event, or just to enjoy as breakfast throughout the week (with or without the bourbon, we won’t tell). Did we mention there was no
Woodside Bar Lead, Jacob Scott, talks about creating the new fall drink menu for The Bar. Jacob has worked in the service industry for over fifteen years and joined the Woodside team two years ago, helping cultivate multiple menus featuring a wide range of craft cocktails, mocktails and diverse selection of beers and wines. Below
Woodside Executive Chef, Michael Giampetruzzi, talks about the inspiration of his third menu launch at Woodside. Originally from Bangor, ME, he has lived in Kansas City for over twenty years most recently serving as the Executive Chef at Café Trio before joining the Woodside team. Read more on what he had to say below.