The nonprofit organization teamed up with local chefs to create a quality, three-course brunch for attendees called “Brunch Upon a Time.” The event was created to raise money for the multitude of programs and services provided by the Kitchen.
Each attendant was charged $45 for a three-course meal, each with a different alcoholic beverage. The courses featured drinks like mojitos and Irish coffee and delicate entrées like a vegetarian Eggs Benedict and banana crêpes.
Vicki Pierce, who has been the executive director of the Kitchen for eleven years, worked with two local chefs on the organization’s board of directors to make the fundraiser a reality.
“This money will go into our normal operating fund for the programs and services we provide on a regular basis,” Pierce said.
The Kitchen supports the Bloomington population in a variety of ways. They offer a free evening meal six days a week for those who can’t afford to feed themselves. Additionally, they provide food for a variety of other nonprofit organizations in town, including the Boys and Girls clubs, New Hope Family shelter and many others. They offer services for all age groups, such as their program that gives food to homebound seniors, but close to 60 percent of their funds go toward supporting children.
Dan Williamson, the president of the Community Kitchen board, is a retired chef equipped with the skills to help organize events like this one.
Williamson planned and prepared the meal with Seth Elgar, the head chef at No Coast Reserve and Community Kitchen’s chair of fundraising. Elgar worked to organize chefs from local restaurants and breweries to help with the cooking and developing the menu.
“I got asked to participate in the chef’s challenge, and, seeing what they do, it was natural to help out,” Elgar said of his first time volunteering with the organization. The chef’s challenge is a cooking competition similar to the Iron Chef that helps raise money for Community Kitchen.
As the chefs cooked in the open kitchen, preparing six entrées and drink specialties, the dining room filled with groups of board members, family, friends and other neighborhood supporters, alive with topical discussions of community news and personal fancies. The event was split into two sessions, with 30 to 40 diners served during each.
Dylan Hilderbrand, a local engineer, attended the brunch with his wife.
“Great meal, wonderful opportunity for area businesses and service staff to support community kitchen,” Hilderbrand said. “Good outreach for Community Kitchen to increase its notoriety and help to work feeding students throughout the summer. I encourage others to attend the next brunch event in October.”
There will be another “Brunch Upon a Time” in October and potentially three or four to come next year, Elgar said.
Pierce said she wants people to enjoy themselves with friends and good food while learning about the difference her organization is making in the community.
“In the summertime, expenses tend to be high and donations are down, so we’re looking for that little extra boost to get us into the fall when people start thinking about us more,” Pierce said. “When you can bring people in to have a good time and learn something at the same time, it’s a good event.”
