Meal Guidelines

General Information

Included on this page is everything you need to know about preparing a meal for the guests of the Central Night Shelter. Look for openings on the Sign Up Genius Volunteer Calendars. Should you still have questions after reading this information, please contact Sue Briss, suebriss@gmail.com or 678-570-3262, or Jessie Bashor, jessie.bashor@gmail.com or 404-291-3865.

Arrival

If you are making and/or serving a meal, plan on arriving by 6:00 p.m. Keep in mind the Atlanta metro traffic and leave yourself plenty of time for an on time arrival. If for some unforeseen reason you are not going to arrive by 6:00 p.m. please call Sue Briss or Jessie Bashor.

Central Presbyterian Specifics (more procedures here)

•       Plan to serve approximately 76 (70 guests + 6 overnight volunteers).

•       When making a main dish in large foil pans anticipate that you will need FOUR or FIVE

•       An ice machine is located adjacent to the kitchen

 

Catholic Shrine Specifics (more procedures here)

•       Plan to serve approximately 35 (30 guests + 5 overnight volunteers)

•       When making a main dish in large foil pans anticipate that you will need THREE

 

Facilities and Equipment

Both kitchens have a convection oven, industrial size stove, icemaker, and plenty of accessible pots and pans. When lighting the Shrine stove you may need a lighter to ignite some of the burners. There are two lighters located in the kitchen utensil drawers. To light the Shrine oven, open the kick plate at the bottom of the stove and follow the instructions.

Also available for your use are 9 inch plates, 8 oz cups, 12 oz bowls, plastic ware knives, forks, spoons, and napkins. Salt, pepper, hot sauce, decaf coffee, sugar, and creamer are in stock.

Dinner preparation time is very limited (6:00–7:15).  Therefore, it is essential that meals are pre-cooked and that meal preparation is limited to reheating food (with the exception of vegetables and salads, of course!). There is inadequate time for cooking from scratch.

In order to keep privileges at both sites we must remember to:

•    Make sure everything is clean before you leave, including countertops, sinks, and floors. The CleanUp Crew will take care of cleaning the space, but please wipe off the counters before you leave.

•    Due to limited refrigerator space, you must take leftovers home. We suggest you keep serving food until it’s all gone. If you have an entire pan of food leftover you may leave it in the refrigerator, but please be sure to leave a note in the volunteer book so that we know to use it.

Plan to serve dinner at 7:15 each night except for Wednesdays, when we serve by 7:00 to allow access to the Foot Clinic. Following kitchen clean up, your group is free to leave.  This is usually around 8:15-­‐8:30 p.m.

 

Meal Hints

1.   A basic meal consists of a salad/vegetables, bread, and a main dish. Extra vegetables, fruit, and desserts are optional. Provision of milk/juices is appreciated but optional. The shelter provides coffee and water for each guest; members of the shelter Clean Up Crew will make the coffee/fill water pitchers. If you have a large group and would like to take care of these duties on your own please let Sue or Jessie know and we’ll pass the word along.

2.   Consider that you should double a normal recipe serving to equal a man-­‐size portion. For example, “Serves 8” will really feed 4 of our guests.

3.   Please note that we have several guests (probably 8-­‐10 at Central and 4 or so at the Shrine) whose religious practices prohibit the eating of pork products. In addition, we have a few vegetarians. If your main dish contains pork please add extra portions to your side dishes for these dietary needs.

4.   When bringing fruit remember that hard fruits are difficult for many guests to eat. Consider bananas, oranges, tangerines, raisins, canned fruit, or even juices.

5.   Large aluminum foil pans are ideal for transporting and heating food.

6.   Plastic trash bags are ideal for transporting salad greens.

7.   Large coolers are ideal for transporting, keeping hot, and serving out soups or chili. Just clean out the cooler thoroughly, line with foil (if you wish), put food in it and cover tightly. At mealtime, just open, scoop, and serve!

8.   Foods like meatloaf and lasagna must be thawed prior to reheating. Make sure this is the case if you are preparing food provided by others.

 

Main Dish Suggestions

  • Fried Chicken Macaroni and Cheese

  • Ham, Greens, Black Eyed Peas (with or without ham or another meat) BBQ

  • Sloppy Joes

  • Turkey with Dressing

  • Read Beans and Rice (with/without meat) Hot Dogs and baked beans

  • Chicken or Turkey potpie Chicken and Dumplings

  • Chili, beef stew, or a hearty soup (nave bean, black bean, lentil) with corn bread/muffins Meatloaf

  • Spaghetti / Lasagna

*If your main dish contains pork, please consider bringing a small amount of an alternative main dish for our guests who do not consume pork (or add extra amounts of your side dishes) 

This list is just to get you started. Anything you can think of that is hearty, filling and plentiful, will work just fine. Be creative!!

 

Sack Lunch Guidelines

•       The Central Presbyterian location requires 140 sandwiches. (The 6 guests who serve on the Clean Up crew appreciate extra sandwiches, perhaps 1 extra each or an extra lunch. This extra effort is not required and you should only provide extras if you wish)

•       The Catholic Shrine location requires 60 sandwiches. (The 4 guests who serve on the Clean Up crew appreciate extra sandwiches, perhaps 1 extra each or an extra lunch. This extra effort is not required and you should only provide extras if you wish)

•       The lunches should be delivered to the shelter between 6:00 and 7:30 p.m. in the evening. Bring your lunches on the date for which you’ve signed up; they will be distributed the following morning.

•       A basic lunch consists of 2 sandwiches. You are encouraged to add other items such as chips, juice, water bottles, soft or canned fruit, etc. to round out the bag.

•       When preparing the sandwiches for lunch bags, please do not use mayonnaise. Use mustard or a little bottled dressing so the sandwiches keep better. You may also provide individual packets of mustard, ketchup, and mayonnaise in each lunch. They can be purchased in bulk at warehouse clubs such as Costco or Sam’s Club. Allow two packets of each for each sandwich.

•       Please do not make sandwiches with peanut butter. Some of our guests have peanut allergies.

•       If you are making your lunches at the shelter please remember to bring your own brown bags. The supply at the shelter is for shelter use.

  

Sack Breakfast Guidelines

•       The Central Presbyterian location requires 70 breakfast bags. The Shrine location requires 30 breakfast bags.

•       Like sack lunches, breakfast bags should be delivered between 6:00 and 7:30

p.m. in the evening. Bring your breakfast bags on the date for which you’ve signed up; they will be distributed the following morning.

•       Items that work well in breakfast bags include hard boiled eggs, muffins, doughnuts, breakfast bars, fruit cups, cheese snacks, juice boxes, English muffins, etc.