Slow Food UW Cafe Lunch – 4/30

DSC02632The worst part of today’s Slow Food UW cafe lunch was realizing they had sold out of the dessert just before I arrived. And not just any dessert. Sourdough crepes with raspberry jam and pink peppercorn whipped cream.

It was still a lovely meal. The theme of the menu was “spring cookout.” And despite the weather outside, spring was on display in each and every dish. I enjoyed the smashed lemony chickpea wrap with arugula pesto and goat cheese, and the spring green salad. My friend Claire, whose plate I photographed, also ordered the French potato salad, which had a nice olive oil dressing as opposed to a heavy mayonnaise version. Other menu options included a coffee-crusted pork BBQ sandwich on cottage dill bread, and a creamy fava vichyssoise. And of course, dessert. Those crepes are going to be on my mind the rest of the day.

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