Souper Bowl III
Presented by MassArt's Clay for Change and Haley House Bakery Cafe
Please note that there are two seatings for this event:
1 to 3 PM
4 to 6 PM
The chefs/soups for this event will be (subject to change):
Beth Ingham/Noonday Farm - Cream of Watercress Soup
Michael Cooley/Haley House BC - Garlic Potato Soup
Zoe Holder/Haley House BC - French Onion Soup
Jackie Tennyson/Project Hope - Clam & Monkfish Stew
Didi Emmons/Haley House's TBK - Dug-Out Root Soup
Nadine Nelson/Epicurean Salon - Root Veg/Seafood Chowder
Bruce Fulford/City Growers - White Bean,Chicken&Cilantro
Future Chefs - Vegan Curried Carrot & Celeriac
Corinne Jager/HH Soup Kitchen - Cream of Chicken & Leek
Fulani Haynes/TBK - Vegan Three Bean Soup
JJ Gonson/Cuisine en Locale - Cheesy Oniony Oat Porridge
Evelyn Kimber/Boston Veg Soc - Vegan Kale & Potato Soup
MaryCat Chaikin/Puddingstone Kitchen -Roasted Winter Squash
On Sunday February 20th, at the Haley House Bakery Café in Roxbury's Dudley Square, chefs will prepare soups from locally sourced ingredients as an "Empty Bowls" fundraiser for Haley House's Soup Kitchen in the South End. There will be two sessions for this event the first from 1 to 3pm and the second from 4 to 6pm. Tickets for this event cost $25.
Upon entering, attendees will receive a handcrafted ceramic bowl, made by MassArt students participating in its Clay for Change program. The guests will then make their way from station to station, sampling the soups produced with locally sourced ingredients in the middle of February (some of the organic ingredients coming from Haley House's own Noonday Farm). In past years, these soups have included varieties such as matzoh ball soup, local beef ramen, celeriac and Cape Ann shrimp chowder and apple dessert soup - all using local ingredients. After sampling these tasty soups, attendees recognize that eating locally doesn't just have to be a summer/fall phenomenon - with a little creativity, folks can eat locally all year round. At the end of the event, the attendees are invited to take their bowls home with them.
This year's soups will be made by staff of the Haley House Bakery Café, Soup Kitchen, Take Back the Kitchen Program, Noonday Farm, Boston Vegetarian Society and numerous local foodie friends of Haley House.
Two years ago, Darry Madden and Kristi Ceccarossi of the Boston Localvores approached the Haley House Bakery Café with the concept of hosting a "Souper Bowl," an event spotlighting soups made with locally sourced ingredients in the middle of winter. This tradition carried on and grew in its second year. Late last year, MassArt's Clay for Change approached Haley House proposing to work on an "Empty Bowls" fundraising event with Haley House, and the result is our newly reinvented Souper Bowl, a fundraiser for Haley House's Soup Kitchen in the South End. The fundraiser will raise money for a month's supply of food for the Haley House Soup Kitchen.
Haley House Bakery Cafe
12 Dade Street
Roxbury, MA 02119
|Kid Friendly: Yes!|
|Dog Friendly: No|
||i'm vegan and my friend is vegetarian... will there be soups that we can eat'?|
||We are hoping to have at least 3-4 Vegan options, but it is not yet definite. There will be plenty of vegetarian options.|
||will there be vegetarian options?? do you know what they are?|
||THere will be plenty of Vegetarian options - we don't yet know what they are, though folks have talked about a potato garlic soup, a bean stew, and a vegetarian Portuguese Kale Soup.|