Usually we have to change our menu multiple times to utilize the ingredients we glean, but today we served the same entree throughout our entire two-hour lunch service.
The ingredients for the meal were donated by Trinity Episcopal Cathedral and our guests were very appreciative and complimentary.
Just out of the oven, mustard-glazed pork loin. |
Also receiving raves was a homemade horseradish sauce that we added to the plates. One guest even asked me for the recipe — It's just sour cream, horseradish sauce, fresh parsley, salt and black pepper mixed together. Super easy and really delicious!
We served 377 meals today.
Volunteers John and Mary came in early at 7 a.m. to help with all the tedious prep work. In the foreground are the pork loins that we cooked today. |
Davis assembled the oven s'mores that we served for dessert and he sliced all of the pork loins that we served. |
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