Friday, May 1, 2009
The Chef: Colleen
The Menu: A Mexican-inspired mélange of sautéed spring veggies, roasted potatoes with molé, hearty black beans, and gorgeous guacamole. In honor of the fact that it is Friday and we need to make space in the fridge for Monday's produce delivery, Colleen approached today's lunch with her signature "take-no-prisoners" 'tude and rounded up just about every perishable comestible in sight. She had us oohing and ahhing over her simple yet oh-so-tasty zucchini, broccoli, and celery. The secret? She first toasted some cumin seeds in olive oil to release their delicate flavor and then gently tossed in the vegetables. The result? A vibrant and verdant, fragrant and flavorful, healthy and heavenly lunch that had us nearly licking our plates and definitively declaring that we'd be using more cumin seeds in our cooking henceforth.
The Goods: As you are well aware, today is Friday, which never ceases to put us in a good mood, although today we're feeling a bit slighted by the gray and drizzly weather. However, our spirits are buoyed by the excellent turnout and good times had all around at last night's SF Vegan Drinks, though you don't have to take our word for it. We actually have photo proof of this stellar evening. We certainly don't believe in coercing people into doing things they don't want to, but we would strongly, strongly recommend that you set aside Thursday, May 28, from 6 to 8pm. We're just saying ... And if you happen to be in the Denver area this weekend, be sure to stop by our booth the Green Festival and say hi. Or, find us gorging ourselves at WaterCourse Foods. Let us know if you have any other favorite Denver hot spots!