FIT FOR A KING
Soup kitchen: Tourism board CEO oversees gourmet meal preparation Food drive: Board follows through on pledge to pope to help end hunger
It smelled for all the world like Thanksgiving Day at Siloam Baptist Church soup kitchen on Friday morning.
But it was a chicken, not a turkey, roasting in the oven, under the watchful culinary eye of Valley Forge Tourism and Convention Board CEO and occasional chef Mike Bowman.
Bowman had enlisted the help of student chefs from the Culinary Arts Institute of Montgomery County Community College and his own tourism board staff to help prepare and serve a gourmet-style meal for the soup kitchen guests, culminating the promise of an aggressive Freedom From Hunger food drive.
“I told them that whatever they had at the soup kitchen I would make work, and they had chicken, so we made a slow-roasted, pan-seared chicken,” said Bowman, who honed his cooking skills at such iconic restaurants as the Parker House in Boston and the Fontainebleau in Florida.
Rounding out the menu were salad, grilled
Helping to prepare a gourmet meal at Siloam Baptist Church soup kitchen Friday, Sept. 30, 2016, are, from left, Angela Ciliberto Lutz, David Seidenberg, Mike Bowman, Melanie Hagen, Jessica Jacobs and Taylor Tropea.
A Montgomery County Community College Culinary Arts Institute student puts the finishing touches on a platter to be served at the Siloam Baptist Church soup kitchen on Friday, Sept. 30, 2016.