Menu for May 24th
The 175 three-course lunches our staff created today went to Swedish Medical Edmonds and the King County Department of Health Covid-19 Testing Lab. The main, belly-filling event is Herbfarm chef Chris Weber’s deftly seasoned Lentil Stew. He kept it vegetarian/vegan, in the Indian mode, but added a small container of “Stew Add-Ons” with bacon, fresh local cheese, and more onions for the omnivores on the medical teams. While few know it, Washington State is THE largest grower of lentils in all of the Americas!
The next dish is the brainchild of our long-time prep cook and dishwasher, Candido Hernandez. He proposed, then helped make, the fabulous gluten-free vegetarian TAQUITOS. One trick Candido showed us was how to tie 12 to 15 rolled and stuffed tortillas in a bundle with a string. Then, when cook Chris Christian and sous chef Jack deep fried the entire sheaf, each taquito stayed plumply filled and emerged as a round, crispy cylinder. A nice, mild salsa accompanied these.
Dessert today is another creation by our resident “Cookie Master,” Chris Christian. He uncannily paired New World chocolate with some roasted chili peppers. The chocolate turns the toes. The chili lets ya knows!
