The Chef: Colleen
The Menu: Maybe just about the most amazing sandwiches ever to be produced at the VNHQ. Maybe. Colleen toasted some perfectly crunchy rustic bread, made her signature cumin-seed-infused hummus, marinated tofu in teriyaki sauce, tossed chopped cherry tomatoes with basil and garlic, ripped fat leaves of lettuce from their heads, and, oh yes, she caramelized onions to go on top. These behemoth hand-holds were perfectly accompanied by a huge, hearty marinated kale salad with thick slices of button mushrooms and a generous sprinkling of craisins.
The Goods: Holy crap, this was one phenomenal meal! The only way to properly enjoy such a fantastic feast was to eat al fresco, in the nearly 60-degree sunshine that's currently shining down on us here in San Francisco. Today's lunch was a lovely end to the workweek (the afternoon doesn't count!), and a satisfying beginning to the weekend, which promises to be full of fun. The Fancy Food Show will be going on, there are events to attend, organizations to start, and books to write. Though, of course, first thing's first—if anyone needs us tomorrow, we'll be lying on beach towels in the sun.