Friday, June 4, 2010

Lentil Soup, Crispy Tofu Salad

The Chef: Chas

The Menu: A wonderful Italian lentil soup replete with kale, carrots, green lentils, celery, onion, garlic, and rosemary paired with steamed broccoli marinated in nutritional yeast and olive oil. As per usual, Chas rounded out our lovely meal with one of his signature mixed green salads brimming with avocado, black olives, cucumber, and shredded carrot, and topped it off with pan-fried crispy tofu.

The Goods: It's a bittersweet day here at the VNHQ. On the bright side, we're just about to send our July+August Anniversary issue to press and we couldn't be more excited. On the less bright side of things, today marks the last day of Chas' stay. While we've heard that all good things must come to an end, we're pretty set in our "we love Chas" ways and wish he never had to go home. Don't worry, we've already devised a plan to begin emailing him requests to return before he arrives at the airport on Monday. Does that sound a little creepy? Hey, if you knew Chas—or had tasted his to-die-for crispy tofu—you'd do the same. We'll miss you Chas! Safe travels!

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