The Chef: Colleen
The Menu: A quiet Friday at VNHQ made for an easy segue into the weekend. Colleen's preparations for our party-of-three lunch smoothed over our appetites and minds with an afternoon retreat led by organic vegetable shepherd's pie. The pie filling was a medley of savory flavors: leeks, mushrooms, and turnips, topped off with a layer of fluffy mashed potatoes. The main course was accompanied by a colorful garden salad drizzled with homemade balsamic-olive oil dressing. We wiped our plates clean with hunks of focaccia and relished in this meal's simplicity and satisfaction.
The Goods: Dipping bread in oil is a favorite pastime of any self-respecting foodie; add an intimate table, red-checkered tablecloth, good conversation, and it feels a lot like a scene from an outdoor café in Europe. Our leisurely lunch mimicked this style of dining and bliss, with sunny window views of all the sidewalk passersby. Bon weekend!