The Chef: ColleenThe Menu: A delicious blend of brown-rice rotini, roasted eggplant, and sautéed zucchini, kale, and bell peppers, all simmered in a savory, slightly spicy green-curry sauce. Alongside, Colleen dazzled us with a marinated-greens salad with fresh tomatoes, Swiss chard, and a homemade vinaigrette. Yes, it was yummy. And yes, we might have had to temper our enthusiasm about this awesome meal in order to leave room for dessert.
The Goods: Today we had the pleasure of dining with Lyndsay's parents! The adorable duo—aka Bev and Randy—drove out from St. Louis as a 30-year anniversary trip, and has been exploring San Francisco and Northern California for the last week. Of course, no such trip would be complete without a lunch at the VNHQ, and we were thrilled to have them here.
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