Sunday Supper
A foundational component of our ministry is to provide not only a safe place for youth to relax but to also provide a hot, home-cooked meal. Our youth look forward to these Sunday Suppers and we enjoy the fellowship along with them.
We encourage congregations currently participating in Micah 6 to sign-up for one Sunday every quarter to provide a meal. Volunteers are needed to cook and help serve the food to our youth. Cooking can all be done ahead of time and the food can then be brought to the drop-in center. We have a full kitchen, so food can be kept hot or stored in the refrigerator or freezer until ready to be served.
Because the Sunday Supper requires coordination and advanced planning, we ask that individuals and groups volunteering who wish to provide meals to contact Sue ([email protected]) for additional planning details and instructions. To following provides additional information to assist in this ministry.
We encourage congregations currently participating in Micah 6 to sign-up for one Sunday every quarter to provide a meal. Volunteers are needed to cook and help serve the food to our youth. Cooking can all be done ahead of time and the food can then be brought to the drop-in center. We have a full kitchen, so food can be kept hot or stored in the refrigerator or freezer until ready to be served.
Because the Sunday Supper requires coordination and advanced planning, we ask that individuals and groups volunteering who wish to provide meals to contact Sue ([email protected]) for additional planning details and instructions. To following provides additional information to assist in this ministry.
Information for Sunday Supper Volunteers
Supper volunteers are responsible for preparing, bringing, and serving food, and cleaning up after meal service. This will take approximately 2 hours from 3:30 pm to 5:30 pm, depending on the menu.
Miscellaneous
Sue, Food Service Coordinator Responsibilities
- Food service should start at 4:30 pm in order to have ample serving, eating, and cleaning up time. Food can be warmed up by the plateful for late arrivals, but food service should stop by 5:30 PM to allow adequate cleanup time for kitchen.
- Meal providers should bring food that has already been prepared, if possible. The M6SYDIC kitchen has a refrigerator and a range to keep food cold and heat up cooked food, but doesn’t have adequate facilities for cooking a meal from start to finish. However, meal providers can heat up a sauce on the range or cook/warm a casserole in the oven IF they provide their own pots and pans. We recommend disposables, but we can handle Pyrex and ceramic dishes if that is what the meal providers prefer. At present we have no pots, for instance, to reheat soups or sauces.
- There is a microwave oven in the M6SYDIC kitchen, and it can accommodate medium-sized bowls or casserole dishes, but not very large or long ones; reheating must be done in the oven and adequate time must be allowed for reheating in the oven. Large refrigerated casseroles, for instance will take at least 1.5 hours to heat throughout.
- Food is plated in the kitchen and served to our guests through the kitchen pass-through. There will need to be at least 2 people plating and serving; regular volunteers can help.
- Menus should be fairly simple and nutritious, including salad (green or fruit), green vegetable, starch (e.g., pasta, potatoes, rice), protein, bread, and dessert. These can be combined, for instance, a chicken pasta casserole with lots of veggies. Please plan on large portions, and most guests come back for seconds. I would suggest preparing enough food for 25 portions, and this will be revisited each week; Sue will INFORM THE FOLLOWING WEEK’S FOOD PROVIDER OF ANY CHANGES IN NUMBERS.
- Iced tea, coffee, and ice-water are made by the volunteers at 2:00 and are not the responsibilities of the supper providers.
- All foam plates, eating and serving utensils, etc. for supper are in the kitchen and are plainly marked for M6; anything that is not marked M6 is the property of UBC and should not be used. An inventory is posted on the refrigerator.
- M6 hand sanitizer should be placed on the serving counter with eating utensils and napkins. Hand sanitizer should also be placed in the kitchen for food handlers.
- We do not provide to-go food because of food safety issues. Our guests have no way to keep food chilled or to heat it up. But we do think it is important for them to have as much food to eat at the center as they want. Most of the guests have seconds and some have thirds. In the case of a dessert that is easily carried, food servers at their discretion may send cookies or cupcakes, away with our guests.
Miscellaneous
- M6SYDIC food service supplies are in the refrigerator, on the shelves beside the refrigerator, in the drawers labeled Micah 6, and the large white free-standing cabinet next to the refrigerator.
- We recommend that leftover condiments be placed in the refrigerator, but other leftover food be placed in the freezer to retard spoilage. All M6 supplies should be replaced in the M6-designated areas there at the end of each Sunday evening and the kitchen cleaned. We think it is important to impose as little as possible on the UBC staff area.
Sue, Food Service Coordinator Responsibilities
- Keeping the food service schedule and recruiting food providers.
- Being the point of contact for the food providers for questions, concerns, recommendations.
- Keeping the food service supplies stocked.