Two weeks of family meal, all in one post. We’re in the home stretch now!

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Tuesday: this is the first day the molten beet cake went on the menu because there’s lots of leftover chocolate and mango sorbet from the fennel funnel cake at family meal. There’s also rice noodles with sesame seeds, mushrooms and zucchini and eggs and in the back, hiding, there’s a plate of it without eggs, because we have an intern who can’t eat eggs.

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Wednesday: for some reason that none of us can remember, we all decided that this was Taco Day! So there’s the taco kit from the store, with refried beans and cheese, and tempeh instead of ground beef. And, of course, salad. The key thing to know about this family meal is that my intern got the salt and the sugar mixed up and wound up giving us all sweet salsa. Which wasn’t that bad. What do I care, anyways? It’s Taco Day!

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Thursday: this is tofu skin and chickpeas and tofu all mixed together, a salad, vegan maple butter and habanero, gluten-free corn muffins. These were made by my intern, Madeline, and they were so spicy that William, my dishwasher, took one bite and then bolted to the basement to guzzle a bottle of water and cry. Thanks, Madeline!

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“No problem!”

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Friday: the usual broccoli and mushroom hearts with fried tofu on the side.

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Saturday: a smoothie with banana and leftover mano – maybe? Something like that is in that cambro bin. Then there’s white bean and fried tofu with zucchini and maybe with a mushroom cream sauce in the foreground.

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Diana receives birthday cupcakes.

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Tuesday: Diana, my other waiter, gets her birthday family meal. I think she just turned 21 or something ridiculous like that. She loves Thai food, so I got her a Thai feast, but more importantly she only likes mint chocolate and I got her a bunch of mint chocolate cupcakes. There she is in the first picture, blowing out her candles. Danielle is the presenter of the celebratory cupcakes.

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Wednesday: fried eggs, miso rice soup and salad (of course). What a comedown.

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Thursday: grits and mushroom hearts and a salad with fried eggs on the side.

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Friday: I have a prep person coming in days right now to assist Danielle and he brought in cranberry cake (on the left) and then there were fried tofu sticks with roasted vegetables. It all tasted better than it looked.

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Saturday: a waiter who thought she was going to replace Kristen, but then decided that the job wasn’t a good fit for her, gets this spectacular, bright red family meal. She’s gluten free so it’s a gluten free Italian feast. Tomato and noodles and tempeh in the big pan, then fried eggplant with balsamic and parmesan salad, garlic toast and gluten free banana cake and cupcakes for dessert.

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