Here’s a description and list of upcoming 3C events!
Summer Brunch with Three Carrots:
Appetizer: Tomato Gazpacho with Roasted Corn, Poblano and Kale.
Main: “Best Day Ever”- BBQ Seitan Cutlets served on Lemon Quinoa with Smokey Braised Collards and Vegan Baked Mac and Cheese.
Dessert: “Campfire Cheesecake”- Vegan Cheesecake with Graham Cracker Crust, Smoked Chocolate Ganache and Brûléed Marshmallows
Join us for our second brunch fundraiser! For this brunch, we are going all State Fair and serving up a stick-to-your-ribs Midwestern brunch, veggie style.
Appetizer: Chilled Peach and Coconut Soup with Cashew Creme Fraische and Mint
Main: Seitanic Biscuits and Gravy with Tofu Bacon and Herb Roasted Red Potatoes and Zucchini.
Finisher: Chilled Watermelon Spritzer
No Gluten? No Problem!
Join us as we beat the wheat and serve an excellent 3 course gluten-free* meal!
Appetizer: Strawberry Kale Salad- Locally Grown Kale with Strawberries and Candied Walnuts served with a Strawberry-Roased Habenero Vinaigrette
Main- Grits and Gravy- A sentimental favorite of Ian’s, featuring Sun Dried Tomato Polenta with Jalapeno-Corn Gravy. Served with Roasted Cauliflower and Green Beans. Summer Delight!
Dessert- Locally-crafted Chocolate Moose Dairy-Free Ice Cream served with Braised Figs and a Coffee-Balsamic Reduction.