Executive Chef Jim Bologna and staff from the Townsend Hotel’s Rugby Grille served a specially prepared lunch to 233 diners at the Baldwin Center on Wednesday November 16. An additional 30 children were fed during the after school program later in the day.
Participating in the “Detroit Area Chefs Feed the Need” program, the Townsend Hotel has committed to partner with soup kitchens by preparing and serving meals. The program will utilize the services of 65 Metro Detroit restaurants or catering company to serve lunch on a rotating schedule at one of five soup kitchens in Detroit and Pontiac. Mark’s Quality Meats provided the food product to the Townsend in consultation with Chef Bologna, who then created the menu, and began preparations as early as Monday.
The Townsend Hotel’s director of restaurant operations, Keith Schofield, reflected on the importance of the hotel’s partnership with organizations like Baldwin Center. “We wanted to reach out and be a helping presence in Pontiac, which is our neighbor. Having the chance to serve at Baldwin is an excellent opportunity to do just that.”
Baldwin Center executive director Lisa Machesky was excited to see the involvement of new community partners. “The Townsend Hotel has a really great reputation, and to bring that here to Baldwin Center is just a fantastic way to keep reaching out to the community and building relationships between the people who serve and the people who are served.”
Over 6,700 meals were served in October at the Baldwin Center’s weekday morning homeless breakfasts, afternoon lunches, and Tuesday & Thursday dinners. Funding for the soup kitchen is provided solely by volunteers and donors, who in partnership with Baldwin, feed 70,000 people a year. Will you consider joining us as we feed? Help us Build a Better Baldwin!