Slow Food UW Cafe Lunch – 3/5

DSC02075“Turnip the Beet” was the theme for today’s Slow Food UW Cafe lunch. It reminded me of the Iron Chef Beet dinner we hosted about a year ago, and the large loaf of beet bread I baked then. On the menu today was a spicy pulled chicken sandwich on beet bread with mixed greens; a lentil mushroom patty melt with pepper jack cheese on beet bread; balsamic glazed rutabaga with apples; poutine; split pea and ham soup; and various sweets from Bloom Bake Shop for dessert. I chose the lentil mushroom patty melt, and because I couldn’t decide on just one, I ordered both sides—the rutabaga with apples, and the poutine. My intention was to just sample both of the sides, but, uh, I finished both. Everything was great—the lentil mushroom patty had great texture and a nice kick. The microgreens and fresh beet bread elevated the sandwich even further. The poutine was delicious—a mix of baby potatoes and cheese curds coated in a bath of gravy-like sauce. This week I skipped dessert. But don’t feel too sorry for me.

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