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.|