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10.2
Pizza is a food we equate with college. But Katie Palm's job has taken the 'za out of her collegiate regimen. Apparently slinging pies at Old Chicago has left her slightly disheartened when it comes to the doughy, cheesy, greasy staple we all love so much.
The 20-year-old Shoreview, Minn., native and KU junior has worked at Lawrence's
O. C. for more than a year but is a three-year vetaran of the serving world. Palm says waiting tables is a job she's in for the money, but adds that the people are nice, too.
Her favorite item on Old Chicago's beer and pizza laden menu? The oriental chicken salad, of course.
- Kelsie Smith
Send your server of the week nominations to jayplay2005@gmail.com
Recipe corner
Mediterranean basil pesto pasta
Ingredients
ingredients
3 cups uncooked penne pasta
1 chopped red pepper
1 chopped green pepper
1 chopped onion
1 cup chopped mushrooms
1 chopped carrot
1 oz. basil pesto (any kind)
1 cup cream
salt and pepper
1. Cook pasta al dente. Set aside.
4. Add pasta and toss until pasta is coated with sauce.
3. Reduce heat and add pesto and cream.
Let simmer until sauce is consistent.
2. Sautee vegetables in a pan with olive oil. Add salt and pepper to taste.
Serves 2
Source: Daniel Martins and Brandon Van Nice,
chefs at 76th Street Brewery
- Natalie Johnson
10. 06.05 Jayplay
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