The Chef: Molly
The Menu: Oh, just a couple knock-your-socks-0ff spring rolls, that's all. Vermicelli, carrots, cucumber, lettuce, and red bell peppers filled out the inticing, transparent rice wrappers of these fresh, finger-food treats. Did Molly make a dipping sauce to go with them? No, she didn't. She made two dipping sauces: one spicy peanut and one rice wine vinegar and soy sauce combination. Both rocked. That is all. Oh, wait, no, there's more! Quinoa and ginger-soy marinated tofu prefectly complemented the righteous rolls.
The Goods: Do Wednesdays seem to always be loaded with fun surprises for you? Well, they may not always be like that for us either, but today was certainly a standout. Firstly, we were joined by special guest Korri Crowley who writes the awesome Veggieist feature on Bostonist.com. It's always a pleasure for us to get some out-of-town company for lunch, especially someone who's bringing veganism to Beantown. To celebrate, we dug into a cache of soon-to-be-released flavors from Purely Decadent. We're not at liberty to disclose the new flavors, but trust us, you will not want for variety. Here's a photo of Ms. Korri with our desserty bounty, and one of the group: