The Menu: A light, refreshing white soup filled with cannellini beans, snap peas, kale, Yukon gold potatoes, onions, garlic, zucchini, taragon, thyme, and oregano served with stone ground crackers for complementary soup dipping. Chas paired this satisfying soup and crackers combo with a super green salad made of mixed greens, celery, cucumber, cherry tomatoes, shredded carrot, chickpeas, onion, and avocado tossed in a rice vinegar dressing.
The Goods: Having Chas volunteer as VN Chef Extraordinaire is a little bit like living inside a soup and salad bistro—except legal and 10 times better. We're big fans of soups of all stripes, and this wholesome, hearty white soup was no exception. We're also big fans of dipping crackers into soup, making this all around perfect lunch as fun as it was tasty. In addition to sharing a fun, tasty lunch together, the entire VN staff also gets to indulge in a gourmet, five-course themed dinner tonight. Every spring Millennium Restaurant in downtown San Francisco hosts its annual Southern Comfort Dinner, a celebration of deep-fried, stick-to-your-ribs standards including everything from corn dogs to buckets of beer and mint juleps. Don't worry, we'll report back with full details for those of you who can't make it to this sumptuous shindig.