The Menu: Slow-cooked, cumin seasoned black beans served with vegan sour cream, fresh guacamole, and chutney paired with a simple, crunchy side salad filled with grated carrot, mixed greens, and onion. Colleen rounded out this lovely meal with rosemary dusted roasted potatoes and Frankie brought homemade carrot and thyme bread.
The Goods: Happy Birthday, Elizabeth! Per office policy, Elizabeth spent her birthday—which was yesterday—relaxing and celebrating with friends, but per another office policy, we saw fit to continue the celebration today. VN's resident pastry chef Colleen baked a mouthwatering, rich cocoa and raspberry-filled cake covered in a sumptuous, vegan buttercream icing, topped with drizzled chocolate over ripe raspberries. Lets just say that this cake made us wish birthdays happened everyday.