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Hi, I'm Unknown #2

Unknown #2

Even fungus sounds better in French

Food, Love and Policy By Unknown #2 on June 23, 2010
Life's good when you have your own nutritionist. 

Well, okay, she's not just my nutritionist. I have to share her with all of Outpost - owners and staff - which means almost 15,000 other people. But still, I have access to my own nutritionist, and that's nothing to shake a big stick at, people.

Judy Mayer is the woman in question and she keeps a careful eye on us at the stores and central offices, shaking her head (not a stick) if she spies donuts on the kitchen table, and nodding approvingly at the spinach-walnut salad I order at least twice a week from the Outpost deli. This may be the only job I've had since graduating college that did not cause me to gain untold poundage because of junk food in the office.

Turns out Judy is also a pretty good chef. Good enough to make me eat a mushroom for the first time since I was a little kid screwing my nose up at the rubbery texture and gray hue of the things. Maybe we just had bad mushrooms then. Judy's mushrooms are coarsely diced and added to garlic, olive oil, butter, shallots, curry powder, cumin, cashews and more, until what you're left with is a delicious bowl of French-flavored Celestes Pate. Served on toasted baguette slices, it's to die for.

Watch Judy and her Outpost sidekick Gail Vella dice and serve the pate fresh at Bastille Days, Thursday July 8 at noon, on the Beaux Arts cooking stage in the Milwaukee School of Engineering mall on Kilbourn and Jefferson.

Sounds like a pretty good lunch break to me; better by far than what sits on most office kitchen tables.


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