The Chef: Elizabeth
The Menu: A welcoming stew of blended carrots and potatoes. When we say "carrots and potatoes" what we really mean is "garlic." In case there wasn't enough in the main dish, Elizabeth served halved ciabatta rolls with garlic alongside, leaving only the fresh tomato, caper, avocado, and cucumber salad garlic-free.
The Goods: Today is pretty stinking exciting here at the VNHQ. We are thrilled to welcome our two new editorial assistants, Liz and Sara, for their first day in the office! Nothing starts off a working relationship like a massive case of garlic breath, and today's lunch certainly set that tone.