The Chef: Elizabeth
The Menu: A mix of rice, black beans, and corn that was meant to resemble a gallo pinto, but didn't quite get there. (Mainly since the typical Costa Rican dish usually has bell pepper instead of corn. We like to take liberties around these parts, as you likely already know!) We enjoyed some marinated, baked faux chicken from the local Asian grocery store, and a full salad of baby greens, lacinato kale, tomatoes, sunflower seeds, and a light vinaigrette completed the plate.
The Goods: Today is a momentous occasion here at the VNHQ: we have two new editorial assistants! We're thrilled to finally meet Lyndsay and Abby, who begin their fall internships today. Thankfully, the sun is cooperating and gave us a lovely warm lunch.