The Chef: Melissa
The Menu: An elegant, Italian-inspired spring vegetable risotto and crispy side salad. Café VegNews went gourmet today as we were treated to this fine cuisine, compliments of Ms. Melissa. Equipped with a plentiful supply of produce, a freshly spring-cleaned fridge, and her own stellar kitchen skills, Melissa livened up her risotto with a variety of garden-fresh veggies, including onions, snap peas, broccoli, carrots, zucchini, and red pepper, all seasoned with rosemary, thyme, oregano, and fresh basil. The matching side salad consisted of carrots, peas, red pepper, fresh basil, and perfectly ripe avocado.
The Goods: Still on a post-Maggie Award-winning high, the menu matched the mood—and the weather—today as we dined outdoors, enjoying the soothing San Franciscan sun. To sooth some of the VN staff's risotto-making fears, Melissa detailed her strategy for whipping this high-class dish out lickety-split. While she recommends using whatever veggies you might have on hand, one of her favorites is a kabocha pumpkin-based version. Do you have a favorite spring vegetable?
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