Site Specifics

Facilities and Equipment

Meal Hints

Main Dish Suggestions

Sack Lunch Guidelines

Night Shelter Home

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 Central or the Shrine.

Central Specifics
Meal Plan to serve approximately 71 (65 Guests + 6 Volunteers)

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

An ice machine is now located adjacent to the kitchen.

Shrine Specifics

Meal Plan to serve approximately 30 (25 guests + 5 Volunteers)
When making a main dish in large foil pans anticipate that you will need THREE.

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Facilities and Equipment

Both kitchens have a convection oven, industrial size stove, ice maker, and plenty of accessible pots and pans. Also available for your use are 9 inch plates, 8 oz cups, 12 oz bowls, plastic ware knives, forks, spoons, and napkins. Salt, pepper, decaf coffee, sugar and creamer are in stock.

Due to the limited time frame during which dinner is prepared (6:00 to 7:15), it is essential that meals be pre-cooked and meal preparation be 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.
• Due to limited refrigerator/freezer space, you must take leftovers home.

Plan to serve dinner at 7:15 p.m. each night except for Wednesday 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.

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Meal Hints

1. A basic meal consists of a salad, bread, and a main dish. Extra vegetables, fruit and desserts are optional. Provision of milk/juices is appreciated but optional.
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 guys.
3. When bringing fruit remember that hard fruits are difficult for many guests to eat. Consider bananas, oranges, tangerines, raisins, canned fruit, or even juices.
4. Large aluminum foil pans are ideal for transporting and heating food.
5. Plastic trash bags are ideal for transporting salad greens.
6. Large coolers are ideal for transporting, keeping hot, and serving out soups or chili style meals. Just clean out the cooler thoroughly, put food directly into it and cover tightly. At meal time, just open, scoop and serve.
7. 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.

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Main Dish Suggestions

• Fried Chicken
• Macaroni and Cheese
• Ham, Greens, Black Eyed Peas (with or without Ham or another meat)
• Barbecue Sandwiches
• Sloppy Joes
• Turkey with Dressing
• Red Beans and Rice (with/without Meat)
• Hot Dogs with Baked Beans
• Chicken or Turkey Pot Pie
• Chicken and Dumplings
• Chili, Beef Stew, or a Hearty Soup (navy bean, black bean, lentil) with corn bread/muffins
• Meatloaf
• Spaghetti
• Lasagna
  

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

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Sack Lunch Guidelines

• The Central Church Location requires 130 Sandwiches.
• The Shrine Location requires 50 Sandwiches.
• The lunches should be delivered to the shelter between 6:00 and 7:30 p.m. in the evening.  If volunteers sign up to provide lunches for a night, those lunches will be dispensed the following morning.
• A basic lunch consists of 2 sandwiches. We do not serve the guests breakfast and the sandwiches serve as breakfast and lunch. Of course, you are encouraged to add chips, juice, water bottles, soft or canned fruit, etc. to round out the bag. You’re also welcome to add in breakfast items such as muffins, doughnuts, etc.
• When preparing the sandwiches for lunch packs, please do not use mayonnaise. Use mustard or a little bottled salad dressing so the sandwiches keep better. You may also provide Individual packets of mustard and mayonnaise in each lunch. They can be purchased in bulk at warehouse clubs such as Costco or Sam's Club. Allow two packets each of mustard and mayo for each sandwich.
• Also, 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 are for shelter use.
• Groups are encouraged to make sandwiches for multiple nights. Sandwiches may be frozen and saved for days when fresh lunches are not available.