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<p>The third Saturday of the month found me plying the trade for the homeless at
the <a href="http://www.catholicoutreach.org/SoupKitchen.html">Catholic Outreach
Soup Kitchen</a> in Grand Junction Colorado. Going into my fourth year
now, I actually have gotten into a routine with this duty. I really treat
it like an Iron Chef contest to see what can be put together to feed 180 people
or so and have the whole thing balanced and ready by the high noon feeding time.</p>
<p>It is a lot of fun as the whole thing revolves around what was donated.
Which during non holiday times can be very little! And so the contest
begins!!! I have spoke in the past of the dedication of the
<a href="http://www.redlobster.com/">Red Lobster </a>chain's commitment to the
kitchen... saving me everything they can so I might make a seafood menu for the
clients of the soup kitchen once per quarter. Today's meal will feature
another chain restaurant,
<a href="http://www.bostonsgourmet.com/?q=bostonsgourmet_restaurantpages_grandjunction">
Boston's The Gourmet Pizza</a>, Dan and Scott have been saving and donating food
to the kitchen for well over a year now. And I can assure you it is a
pleasure to work with their products. And my clients appreciate the
product that can be turned out using
<a href="http://www.bostonsgourmet.com/?q=bostonsgourmet_restaurantpages_grandjunction">
Boston's</a> "out of service time" product. </p>
<p>So I start to gather volunteers and set them to working. We have
vegetables today... lots of vegetables and so with the addition of the
<a href="http://www.bostonsgourmet.com/?q=bostonsgourmet_restaurantpages_grandjunction">
Boston's</a> chicken we will build a Chicken Primavera dish that will fill and
help my clients meet their nutrition needs for one more day! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/chickenbrkn.jpg" width="445" height="303"></p>
<p>Does not matter if it is the fried chicken, rotisserie chicken or baked
chicken... it all gets broke down and added to the Tilt Skillet! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/chickenadd.jpg" width="397" height="301"></p>
<p>I was in early to cut, chopped and sweat out the mirepoix and add seasonings
to the tilt so the volunteers could concentrate on breaking down chicken and
peeling and chopping the root vegetables. This group is the 8th and 9th
grade group from the Fruita 8/9 school on the west end of the Grand Valley!
They are doing and do complete a fantastic job. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/breakchick.jpg" width="445" height="336"></p>
<p>Now one of the things that matters to me is that we prepare food as correct
as possible, I have found that many of the homeless do appreciate good food.
Many of them are just down on their luck for now and did have a real life at one
point, so they know when something was done correctly. I do not allow
"well it is for the homeless" type thinking that I have observed in some
kitchens. We peel the carrots, peel the potatoes, diced onions correctly,
take off bad spots, etc etc etc. I know it sounds strange, but I want them
to come away from the meal knowing someone took the time and cared enough to
ensure the meal was done to professional standards. The fact that many of
the areas franchise restaurants are now saving their leftovers for me to work
with has allowed me to step it up even further on the quality side. So if
you come across people raging on the franchise chain's ask the complainers how
much their favorite restaurant has donated to the local soup kitchen(s)... many
times the silence is completely deafening! </p>
<p>Since this time of the year finds very little in the way of desserts donated
I got in very early and created a dessert together for the clients.
Noticed that we had a large box of caramel and chocolate syrups donated.
And so I pulled on the semi-bakers hat and with the help of a bunch of donated
box mixes pulled together a batch of brownies for the clients. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/soupstart.jpg" width="445" height="336"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/brownie.jpg" width="445" height="239"></p>
<p>Had to have these in early as they needed to cool prior to cutting. So
by 7:30 AM they were sitting outside cooling off for today's service! I
put one of the volunteers to cutting and plating the dessert.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/cutbrownie.jpg" width="189" height="318"></p>
<p>Meanwhile the chicken in the tilt skillet is coming up to temperature and the
thing is moving toward its 40 gallon filled line! Now since the term
Primavera means "the season of spring" I want fresh vegetables in the thing.
We know since it is a soup kitchen we won't have the cheese commonly associated
with the dish, but this is "Soup Kitchen Chicken Primavera" which means "classic
preparation" does not mean as much as "use what you have to the fullest benefit
for the clients." </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/tiltchicken.jpg" width="445" height="336"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/tiltfilling.jpg" width="445" height="336"></p>
<p>You can see, fried chicken, baked chicken, rotisserie chicken all coming
together to create a deep more complex dish for the clients! On its way to
the 40 gallon level. One of the nice benefits of this dish is leftovers
will make a perfect soup for Monday's feeding! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/tiltfin.jpg" width="445" height="305"></p>
<p>I wanted a little background zip in the dish. Not hot, but just a
gentle nudge saying hey this is special. Found a mess of donated fresh
chilies. No grill in this kitchen, but roast them we will!!!! The six eye
makes a perfect roasting station.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/chileroast.jpg" width="445" height="259"></p>
<p>Of course the entire time we are doing this one needs background music.
The new boombox in the soup kitchen is set up to take an MP3 plug in...... so
finally and it gets used.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/mp3.jpg" width="401" height="292"></p>
<p>half the crew is split off by me to start on the salads, one large vegetable
salad and one large fruit salad.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/saladcrew.jpg" width="363" height="294"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/saladempt.jpg" width="354" height="299"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/saladfin.jpg" width="334" height="318"></p>
<p>My onion chopper is getting onions ready for my mustard greens. I like
to use spinach and mustard as a vegetable on the line to help ensure some decent
vitamins are getting into the clients bodies. Funny thing is these greens,
collards, mustard, spinach, kale, or what have you all get eaten. They may
not know, but their bodies know what they need.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/onion.jpg" width="259" height="302"></p>
<p>While we are working on finishing up the side dishes, I have one more task
for the volunteers that is a real big hit with the clients of the soup kitchen.
That is the homemade biscuits. I spoke earlier of those that know good
food among the people coming through the feed line. They know these
biscuits!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/biscuitcrw.jpg" width="403" height="248"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/biscfin.jpg" width="344" height="229"></p>
<p>In the end the crew of volunteers built a great meal for the 182 people in
attendance that Saturday. And whether they know it or not.... they made a
lot of people healthier and happier for one more day on earth!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/volunteers.jpg" width="305" height="294"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/line.jpg" width="437" height="217"></p>
<p>'til we talk again, get you children and grand children to think about
volunteering to help, together we all really do make a difference in the lives
of people whom may not know us, but do depend on us!</p>
<p>Chef Bob Ballantyne<br>
<a href="http://www.thecowboyandtherose.com">The Cowboy and The Rose Catering</a><br>
Grand Junction, Colorado, USA</p>
</body></html>
<meta http-equiv="Content-Language" content="en-us">
<meta http-equiv="Content-Type" content="text/html; charset=windows-1252" /><title>Chef Bob Ballantyne, Catholic Outreach Soup Kitchen, Grand Junction, Colorado, Chicken Primavera</title>
</head><body>
<p>The third Saturday of the month found me plying the trade for the homeless at
the <a href="http://www.catholicoutreach.org/SoupKitchen.html">Catholic Outreach
Soup Kitchen</a> in Grand Junction Colorado. Going into my fourth year
now, I actually have gotten into a routine with this duty. I really treat
it like an Iron Chef contest to see what can be put together to feed 180 people
or so and have the whole thing balanced and ready by the high noon feeding time.</p>
<p>It is a lot of fun as the whole thing revolves around what was donated.
Which during non holiday times can be very little! And so the contest
begins!!! I have spoke in the past of the dedication of the
<a href="http://www.redlobster.com/">Red Lobster </a>chain's commitment to the
kitchen... saving me everything they can so I might make a seafood menu for the
clients of the soup kitchen once per quarter. Today's meal will feature
another chain restaurant,
<a href="http://www.bostonsgourmet.com/?q=bostonsgourmet_restaurantpages_grandjunction">
Boston's The Gourmet Pizza</a>, Dan and Scott have been saving and donating food
to the kitchen for well over a year now. And I can assure you it is a
pleasure to work with their products. And my clients appreciate the
product that can be turned out using
<a href="http://www.bostonsgourmet.com/?q=bostonsgourmet_restaurantpages_grandjunction">
Boston's</a> "out of service time" product. </p>
<p>So I start to gather volunteers and set them to working. We have
vegetables today... lots of vegetables and so with the addition of the
<a href="http://www.bostonsgourmet.com/?q=bostonsgourmet_restaurantpages_grandjunction">
Boston's</a> chicken we will build a Chicken Primavera dish that will fill and
help my clients meet their nutrition needs for one more day! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/chickenbrkn.jpg" width="445" height="303"></p>
<p>Does not matter if it is the fried chicken, rotisserie chicken or baked
chicken... it all gets broke down and added to the Tilt Skillet! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/chickenadd.jpg" width="397" height="301"></p>
<p>I was in early to cut, chopped and sweat out the mirepoix and add seasonings
to the tilt so the volunteers could concentrate on breaking down chicken and
peeling and chopping the root vegetables. This group is the 8th and 9th
grade group from the Fruita 8/9 school on the west end of the Grand Valley!
They are doing and do complete a fantastic job. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/breakchick.jpg" width="445" height="336"></p>
<p>Now one of the things that matters to me is that we prepare food as correct
as possible, I have found that many of the homeless do appreciate good food.
Many of them are just down on their luck for now and did have a real life at one
point, so they know when something was done correctly. I do not allow
"well it is for the homeless" type thinking that I have observed in some
kitchens. We peel the carrots, peel the potatoes, diced onions correctly,
take off bad spots, etc etc etc. I know it sounds strange, but I want them
to come away from the meal knowing someone took the time and cared enough to
ensure the meal was done to professional standards. The fact that many of
the areas franchise restaurants are now saving their leftovers for me to work
with has allowed me to step it up even further on the quality side. So if
you come across people raging on the franchise chain's ask the complainers how
much their favorite restaurant has donated to the local soup kitchen(s)... many
times the silence is completely deafening! </p>
<p>Since this time of the year finds very little in the way of desserts donated
I got in very early and created a dessert together for the clients.
Noticed that we had a large box of caramel and chocolate syrups donated.
And so I pulled on the semi-bakers hat and with the help of a bunch of donated
box mixes pulled together a batch of brownies for the clients. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/soupstart.jpg" width="445" height="336"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/brownie.jpg" width="445" height="239"></p>
<p>Had to have these in early as they needed to cool prior to cutting. So
by 7:30 AM they were sitting outside cooling off for today's service! I
put one of the volunteers to cutting and plating the dessert.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/cutbrownie.jpg" width="189" height="318"></p>
<p>Meanwhile the chicken in the tilt skillet is coming up to temperature and the
thing is moving toward its 40 gallon filled line! Now since the term
Primavera means "the season of spring" I want fresh vegetables in the thing.
We know since it is a soup kitchen we won't have the cheese commonly associated
with the dish, but this is "Soup Kitchen Chicken Primavera" which means "classic
preparation" does not mean as much as "use what you have to the fullest benefit
for the clients." </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/tiltchicken.jpg" width="445" height="336"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/tiltfilling.jpg" width="445" height="336"></p>
<p>You can see, fried chicken, baked chicken, rotisserie chicken all coming
together to create a deep more complex dish for the clients! On its way to
the 40 gallon level. One of the nice benefits of this dish is leftovers
will make a perfect soup for Monday's feeding! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/tiltfin.jpg" width="445" height="305"></p>
<p>I wanted a little background zip in the dish. Not hot, but just a
gentle nudge saying hey this is special. Found a mess of donated fresh
chilies. No grill in this kitchen, but roast them we will!!!! The six eye
makes a perfect roasting station.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/chileroast.jpg" width="445" height="259"></p>
<p>Of course the entire time we are doing this one needs background music.
The new boombox in the soup kitchen is set up to take an MP3 plug in...... so
finally and it gets used.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/mp3.jpg" width="401" height="292"></p>
<p>half the crew is split off by me to start on the salads, one large vegetable
salad and one large fruit salad.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/saladcrew.jpg" width="363" height="294"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/saladempt.jpg" width="354" height="299"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/saladfin.jpg" width="334" height="318"></p>
<p>My onion chopper is getting onions ready for my mustard greens. I like
to use spinach and mustard as a vegetable on the line to help ensure some decent
vitamins are getting into the clients bodies. Funny thing is these greens,
collards, mustard, spinach, kale, or what have you all get eaten. They may
not know, but their bodies know what they need.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/onion.jpg" width="259" height="302"></p>
<p>While we are working on finishing up the side dishes, I have one more task
for the volunteers that is a real big hit with the clients of the soup kitchen.
That is the homemade biscuits. I spoke earlier of those that know good
food among the people coming through the feed line. They know these
biscuits!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/biscuitcrw.jpg" width="403" height="248"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/biscfin.jpg" width="344" height="229"></p>
<p>In the end the crew of volunteers built a great meal for the 182 people in
attendance that Saturday. And whether they know it or not.... they made a
lot of people healthier and happier for one more day on earth!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/volunteers.jpg" width="305" height="294"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/soupkit/chckprim/line.jpg" width="437" height="217"></p>
<p>'til we talk again, get you children and grand children to think about
volunteering to help, together we all really do make a difference in the lives
of people whom may not know us, but do depend on us!</p>
<p>Chef Bob Ballantyne<br>
<a href="http://www.thecowboyandtherose.com">The Cowboy and The Rose Catering</a><br>
Grand Junction, Colorado, USA</p>
</body></html>
