The Chefs: Lyndsay and Herbivore
The Menu: A kale salad with grilled tofu and avocado
The Goods: We've been screaming it from the rooftops for the past month now, and it's finally here—the VegNews Book Bash with Spork Foods! The event is now sold out, and we are just bustling around the VNHQ to get everything done before the fun begins. Hence, the salad, which I ate within five minutes—I literally scarfed it down. And later, I will be scarfing down appetizers inspired by the Spork sisters' new Spork-Fed cookbook, as well as mini cinnamon rolls from Cinnaholic. It shall be a delicious and fun time!
The Menu: A kale salad with grilled tofu and avocado
The Goods: We've been screaming it from the rooftops for the past month now, and it's finally here—the VegNews Book Bash with Spork Foods! The event is now sold out, and we are just bustling around the VNHQ to get everything done before the fun begins. Hence, the salad, which I ate within five minutes—I literally scarfed it down. And later, I will be scarfing down appetizers inspired by the Spork sisters' new Spork-Fed cookbook, as well as mini cinnamon rolls from Cinnaholic. It shall be a delicious and fun time!
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