Sunnyside Farm!

Sunnyside Farm is an Urban Farm in Richmond California. For Spring Break they offered a program for local kids.  We where able to cook lunch for them this Friday. 

Gumbo, Rice and house made Biscuts. 

A Community Easter Brunch

The Bay Area Rescue Mission hosted a Sun Rise Easter Service for our Community. After service, everyone was invited back to the Mission for breakfast. 

Chef Chris Dikes gathered his hard working Brigade a 3AM Easter Morning so that they could cook up a Banquet for the Mission AND our Nieghbors!  

Ham, Bacon, Sausage.  Biscuits and a gravey.  A remarkable collection of Fresh Breakfast Pastries!

What a wonderful way to celebrate the Reserection of our Lord!

Our Reach-In reached the end of it's life. We looked for a used unit with no luck.  A remarkable patron heard about our needs and purchased a beautiful three door unit!

March Guest Chef

Well,  our guest chef had a emergency in his kitchen.  Our backup chef had a family emergency.   So I had to be my own Guest Chef!

With little time to prep, I decided to cook A Haitian dinner.  Poulet en Sauce, Chou vert à l'étouffée. And Bay Scallop.

I love the bright bold dishes from Haiti. The Chicken Dish was made with chicken breast brined with lemony brine.

I think the guys where happy!

Poulet Bonne Femme a la Creole

This dish is very different from it's French ancestor.  

We made one of my favorite Creole comfort dishes!  This is basically a chicken breast sauted in olive oil with Creole seasoning.  It is topped with a "hash" of diced ham, onions and potatoes.

This was accompanied with fresh green beans sautéed with julienned onions,ham and tomato paste. 

NC State Visit the Mission

Members of North Carolina State's Wolfpack are spending their Spring Break with us!  Members of Young Life, these ladies filled out kitchen with laughter and enthusiasm!  

They prepared a lunch of house made Pizza and served our guys and gals!

Thanks Ladies. Go Wolf Pack! 

Chef Brad from Va Di Vi

Last Wednesday, Chef Brad from Va Di Vi spent the day with the guys in the Kitchen.  He took the time to demonstrate basic knife skills then he reviewed the proper way to de-bone a Chicken.

He then led the staff in preparing a Mission Favorite, Curry Chicken.