The Chef: Colleen
The Menu: If there's anything more tantalizing than the smell of ribs wafting out of the kitchen right around 12:25, we don't even want to know about it. Colleen busted out an amazing, homey lunch of Frankie's faux ribs, a stir fry of broccoli, carrots, celery, and swiss chard that was punctuated with garlic and ginger, and crispy herbed chips made with leftover tortillas. It's entirely possible that we say this every Friday, but cleaning out the fridge has never been so delicious.
The Goods: Even though it's overcast and chilly, the excitement of Friday is palpable here at the VNHQ. Well, okay, to be perfectly honest, it's not just the upcoming weekend that has us abuzz—there's something extremely exciting coming your way soon, something we've been at work on for months and months. We're just starting to see some final designs for our brand new website, and we couldn't possibly be happier. Seriously, you might want to clear your schedules for a week or two come early October, you'll definitely need it.