Four Winds returned with its classic brunch event this past weekend, extending its normally scheduled weekday hours to Saturday and serving up some yummy vegan options.
Customers had two main course options and two side options. The mains included a scrumptious cinnamon raisin french toast casserole and zesty red pepper tofu tacos with arugula, and the sides included coconut banana pudding and jalapeño hashbrowns. It wouldn’t be Four Winds without a drink special: vegan brunch’s was maple-infused cold brew.
“It was a lovely event for a Saturday morning. I never had hashbrowns like that! They were like spaghetti,” thesis student Dylan Ricke, who attended vegan brunch and played some Bananagrams, said. “The Four Winds is an easy place to mingle.”
Co-manager Sophia Schultz told students via email to be on the lookout for more vegan brunches at Four Winds in the future. Yes, please!