The Chef: LyndsayThe Menu: An utterly incredible, Asian-food-inspired meal. Last week we got in a surprise shipment of Gardein chick'n cutlets, and so Lyndsay served them scallopini-style over crispy udon cakes in a shiitake-saké sauce. Um, hell yes. Also, if your day is feeling slightly glum, just say "shiitake-saké sauce" a few times, and things are sure to start looking up. Is that some of the most gorgeous braised bok choy we've ever seen? Yes, indeed it is.
The Goods: It's a busy week here at the VNHQ, which means it's extra satisfying to start out the week with such a scrumptious meal. With the sun finally peeking through the clouds—something that always seems to happen after we finish lunch—it's back to our editorial grind getting ready for the November+December issue!
3 comments:
Sigh. I know you all work hard to produce such a nice magazine, but I find myself so envious of your shared lunches--the healthy, tasty treats and the collegiality of it. Plus, you get star guests like Brazier and tasty treats to try.... Well, the envy motivates me to see what I can create with my backyard garden gone wild. Thanks for the great lunch posts.
That looks SO good.
Where do I find the recipe?
(sorry if stupid question, new here.)
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