Page 61 - OmniSite Anniversary Book

OUR FOOD FOR THOUGHT
Despite best e orts, our employees sometimes nd it a bit challenging to fully focus on Wednesday and Thursday mornings. Their distraction can begin as early
as 8 a.m.—when they start thinking about lunch.
That’s when our Executive Chef, Lydia Ward, commences
cooking at the on-site Allium Café.
“Sometimes it can be the smell of caramelized onions or maybe garlic, but it’s the bacon that really gets them,” Lydia says with a slight laugh. “I don’t think I could sit at my desk and smell bacon cooking for hours either. That’s rough.”
Still, no one’s complaining. That’s the price OmniSite employees pay to enjoy free gourmet lunches twice weekly. On each of the days, Allium
Café serves about 25 employees over the course of three seatings. As if making online reservations, they sign up for their preferred time. Once they arrive and take a seat, employees are served a beautifully plated meal, complete with a wine pairing, if they choose.
The optional wine (or occasional cocktail) pairing consists of a 4-ounce pour of the complementary drink.
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