The Chef: Jenny
The Menu: ¡Un picadillo picante! Thanks to Jenny's secret, Cuban, kitchen maneuvers we got to taste a picadillo today—a dish traditionally made with ground beef. With a substitution of tofu, the amalgamation of black beans, tomatoes, peas, and potatoes was a delicious, and meatless, treat. The secret ingredient? Chipotle-brined green olives, which gave the dish a lovely spiciness. Served alongside a fluffy pile of delectable, mustard-seed-infused rice, the picadillo made a hearty meal.
The Goods: You know our policy about having people over for lunch: We love it! And it's even more fun when those people happen to have co-founded one of the nation's most well-known sanctuaries. Not to put too fine a point on it, but just for the sake of argument, let's say that was Farm Sanctuary, and the person who came for lunch was Gene Baur, whom we're always happy to see. Here's the proof, a little photo of us all smiling alongside Gene: