As part of our Sustainable Communities initiative, one night each month we host a non-profit organization at our restaurants increasing awareness and raising funds for the group.  On that evening, Three Tomatoes Trattoria will donate $1 for each entree sold at all four locations to the cause.  Here are the non-profits for the next few months:

 

SLOW FOOD USA / TERRE MADRE

Wednesday May 7

 

The money raised this evening will support Vermont farmers' goal of attending the 2008 'Terre Madre' event in Italy.  'Terre Madre' is the largest international gathering of small scale farmers and food producers providing a forum for producers whose traditional methods and ways of life are threatened by an industrialized world food supply.  For more information about the organization and the Terre Madre event visit www.slowfoodusa.org.

 

 

THE CHAFFEE ART CENTER, RUTLAND VT

Wednesday June 11

 

The Chaffee Art Center is a dynamic regional arts leader with a 46 year heritage of promoting the arts and the artists of Vermont.  Activities for artists, families and community members include more than a dozen art exhibits a year, educational programs and workshops.  The Chaffee relies on donations and memberships to help support it's programming and its home located on Main Street in Rutland.  Visit

www.chaffeeartcenter.org to learn more.

 

 

 

 

 

 

 

KING STREET YOUTH CENTER, BURLINGTON VT

Wednesday July 9

 

The King Street Youth Center was born of meager resources amidst tremendous need in the heart of Burlington, VT.  With a few dedicated parents, a group of volunteers from the University of Vermont, and a budget of $90, the program began in a van parked next to the former King Street Laundromat.  Our mission was to provide community based support for children and their families through educational and recreational programs.

 

Our vision for the next century embraces the fundamental belief in the value of all children.  Our existence is based on our belief that children deserve the best that we have to offer.  We owe them our collective richness and will be blessed in return by a happy child's ability to return the favor to another generation.  Visit www.kingstreetyouth.org to learn more.

 

 

 

VERMONT SMOKE AND CURE CO.

South Barre, VT 

KEITH'S PARSNIP PANCAKES

1 1/2 lbs. peeled parsnips

1. Bring 2 quarts lightly salted water to a boil.  Boil the parsnips for 3 minutes to soften, remove and let cool.
2. Shred the onion in a food processor or through the largest holes of a hand grater.  Shred the parsnips in the same manner.
3. Using a wooden spatula, combine the parsnips, onion, and egg in a mixing bowl.  Blend well, then flour without overworking the mixture.  Season with the nutmeg, salt and pepper.
4. Form into 8 equal sized pancakes, about 3 inches in diameter and 1/2 inch thick, place each pancake on a cookie sheet lined with wax paper.
5. Heat the olive oil and butter in a heavy skillet.  Over medium heat, cook the pancakes until golden brown on both sides, about 5 - 7 minutes.  (You may need to cook in two batches depending on skillet size)
6. Place the cooked pancakes on paper towels and keep warm in a 200F oven until ready to serve.