The Chef: Jenny
The Menu: Hello, lentil soup. A nice, brothy soup with lentils, red and green bell peppers, potatoes, parsley, tomatoes, and traditional Cuban spices was what greeted the staff when we sat down for lunch today. Did the goodness stop there? No, no it didn't. As with any of Jenny's phenomenal meals, this was a multi-course feast. Long-grain white rice and a fresh loaf of bread with olive oil made excellent sides, and then, there was dessert. Thick slices of guava paste and turrón de coco (a coconut candy) accompanied each other in delicious, tropical harmony.
The Goods: The rain is pouring outside the VNHQ today, and this soup was just the thing to warm us, and, according to Cuban tradition, will bring us prosperity in the New Year. Ms. Jenny recently returned from a trip to Miami and was kind enough to bring us treats, which is how our exotic dessert menu came to be. As if her meals aren't special enough in themselves, this little added bonus put a spectacular and sugary spin on an already-awesome effort.