3C’s makes a move
From the Highlander to the Millyard
By Linda A. Thompson-Odum email@example.com
The 3C’s Cozy Culinary Café has moved from the Highlander Inn to Manchester’s Millyard area. The change not only puts the restaurant into a prime location for breakfast, lunch and dinner customers, but it also places it near long-time catering customers.
“The Highlander just didn’t work out,” Chef Dennis Brunet said. “They were going in a different [culinary] direction. This location works because of the catering business. We do all the PSNH buildings in this area, UNH-Manchester, and the Palace Theatre.”
Brunet has been in the culinary world for more than 40 years. A third-generation chef (his grandfather and father owned a diner-style restaurant in Lowell, Mass.), he studied at the Culinary Institute of America in Hyde Park, N.Y. and apprenticed in Switzerland. He went on to work 15 years for Disney, which included three years at Euro Disney outside of Paris.
The catering business began in 1999 with a restaurant in Londonderry. Next was the move to the Highlander Inn, and now the current location. The economy cut into the catering aspect of 3C’s bottom line last year, reducing the income in half from the more than half a million dollars it generated the year before. Brunet expects to make gains this year, and the new location will help.
The 3C’s restaurant is a bright, wide-open space that seats 50. Everything has been completely renovated and the space includes two kitchens to accommodate the catering load. Brunet serves breakfast, lunch and dinner, and everything is made in-house. (Brunet plans to one day bottle the 3C’s salad dressing and marinara sauce for sale.)
The focus is on low prices, with lunch specials at $5.95, which is also the price for most of the sandwiches. The salads range from $4.95 to $6.95. Popular on the salad list are the 3 C’s Salad, made with mixed greens, fresh mozzarella, cucumber, tomato, red onion, strawberries and walnuts, served with the house balsamic dressing; and the Millyard salad with fresh spinach, mushrooms, red onion, sliced avocado, bacon, and croutons, served with the house raspberry vinaigrette.
The breakfast menu features the usual suspects — omelets, quiche, pancakes and French toast. A highlight for hearty appetites is the Millworkers Breakfast — three eggs cooked to order with home fries, pancakes or French toast, and a choice of ham, bacon or sausage. Or try one of the Breakfast Millwiches such as the Waumbec (egg and cheese on an English muffin, bagel or croissant); the Amoskeag (two scrambled eggs with broccoli, mushrooms, carrots, and sherried cheese on a wrap); or the Millyard (two scrambled eggs, bacon, sausage and pepperoni with provolone cheese on a wrap).
Brunet said both his Alfredo dishes are popular dinner selections — the chicken tortellini Alfredo, made with boneless chicken breasts sautéed with broccoli, carrots and mushrooms, then coated with Alfredo sauce and served over tortellini; and the seafood Alfredo, with scallops, shrimp and crab sautéed in garlic butter and herbs, then mixed with Alfredo sauce and served over linguini.
Customers in a hurry can grab something from the meals-to-go refrigerated case, which is full of approximately 20 different dishes for people to take home and heat up. The case features selections such as lasagna, chicken piccata, and oriental gingered beef (sliced beef marinated in toasted sesame oil, then grilled and topped with red and green peppers and fresh ginger in a light brown sauce). All it takes is about five minutes in the microwave and they are ready to eat.
Brunet said this basic menu has been around since 2000. He got his first job as a cook in 1965, and he hopes this new location is the continuation of a life-long culinary career.