Slow Food UW Cafe Lunch – 11/5

DSC05142This week’s Slow Food UW Cafe lunch menu focused on beets, and was introduced online with a variety of beet puns—which definitely brought me back to our Iron Chef Beets Dinner.

From the menu options, I chose the roasted beet sandwich with chevre and spinach on sprouted rye sourdough; the maple-roasted carrots; and for dessert, the baked apples with salted caramel sauce.

This was one of my favorite cafe meals so far this semester. The sandwich was excellent—from the fresh, spongy homemade sourdough to the flavor pop of chevre under layers of sliced roasted beets. The best part of the meal, though, was the maple-roasted carrots served with a great tasting tangy sauce that remained a mystery to everyone at my table. None of us could figure out the ingredients. The baked apples with salted caramel sauce and nuts were a great end to the meal—and a perfect way to celebrate fall flavors.

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