More Than a Meal: How C3 Welcomed an Archbishop with Flavor and Faith

Sometimes the Spirit nudges us toward something unexpected. At first, the plan was to hire a local caterer for the September 1 dinner welcoming Archbishop Jeremy and Josie Greaves. But as the date drew closer, another idea surfaced: What if this meal could be more than food? What if it could showcase the gifts already among us?

That was the moment when the Sons of the Savior—C3—stepped forward.

For those who haven’t yet met them, C3 is a circle of young men discerning a new way of life rooted in faith, fellowship, and service. They are supported by scholarships from Global Conservation Leaders.

Their name—Conservation-Creation-Care—reflects their vision: to follow Jesus in the midst of daily life, to support one another as brothers, and to give back to the wider community. Whether it is through music, hospitality, or outreach, they are exploring how their God-given talents can bless others.

Food has become one of their most surprising and powerful gifts. In preparing meals, they have discovered not only flavor, but also discipline, creativity, and joy in serving together. Every dish they create is a reminder that the table is holy ground—where strangers become friends and where the Spirit nourishes both body and soul.

So when asked if they might be interested in catering this special dinner, Micky Vaieli, Paul Chung, and David Marinelli didn’t hesitate. Their enthusiastic yes became the seed of something remarkable.

On the day of the dinner, they arrived at my house around 1 p.m.—their arms full of fresh ingredients, their faces full of determination. Dressed in crisp chef jackets embroidered with their names and “St. David’s Episcopal Church” (a loving gift from fellow C3 member Gilberto Galarza), they looked every bit the professionals they are becoming.

The kitchen filled with energy as they began chopping, stirring, and laughing together. Each dish told a story:

·      Halibut ceviche, prepared by David, made all the more special because the halibut had been caught two days earlier by his own brother.

·      Potato soup, silky and warm, topped with garlic flowers and micro basil, turning something simple into art.

·      Tomato, nectarine, and peach salad, bursting with color and dressed with vibrant microgreens.

·      A main course of poached salmon, asparagus, sweet potatoes, and roasted eggplant, elegant yet comforting.

·      And finally, a dessert to remember: Tarta de Santiago with fresh berries, followed by hand-crafted chocolate truffles.

By the time the first course was served, it was clear that this was no ordinary catered meal. It was a feast born of passion, teamwork, and love for community.