The Chef: Elizabeth
The Menu: Something sort of like brunch, and sort of like whatever was in the kitchen that could be easily thrown together. The result? A Mexican-food-inspired tofu scramble with corn, black beans, and pinto beans; a big, fresh salad with avocado and chopped cherry tomatoes; and finally home fries that were doused in Parma!
The Goods: Just in case anyone is wondering, if you only have half an hour to prepare lunch, it's probably best to go ahead and skip the roasted potatoes. While these little nuggets were the perfect vehicle for some fancy ketchups, they delayed the beginning of lunch a bit, which is never a popular move here at the VNHQ. Thankfully, the day was saved by the arrival of a surprise treat from Sticky Fingers! We'll be very happily under our desks in hyperglycemic comas if anyone needs us.