MESSAGE FROM THE CHEF
I can already tell that 2016 will be a great one. More than ever, Bracken’s Kitchen is charging full speed ahead to combat food insecurity and taking the strides to be one of the most effective hunger-focused organizations in Orange County. We have added passionate team members to help grow Bracken’s Kitchen behind-the-scenes who are dedicated to making our vision become a reality and focus on our strengths, weaknesses and opportunities.
With their help and yours, we can continue to extend our reach to help more individuals and families in need and to not be just a hand out but truly be a hand up.
In addition to expanding our team, we are building what we call our “Trio of Services”: our Food Truck Feeding Program (which we are currently executing), a Rescued Food Program and a Culinary Internship Program that will move us forward as an organization and business. With these two new platforms, we aim to affect change in a person’s life by offering job training and work opportunities in the culinary field which will be of huge support to our restaurant and hospitality partners.
And what about Betsy you ask? We’re hoping to have a brother or sister for her by the end of the year. Until then, she remains steadfast and busy with our Tuesday feedings at Ross Street as well as other periodic events with our feeding partners while preparing for added weekly opportunities. Hopefully we will see you at one of them!
From the bottom of my heart, thank you for all of your continued support! I can hardly contain my excitement when speaking about all of the wonderful things we have in store for Bracken’s Kitchen this year and next, and incredibly grateful for your contributions and being by our side. Please be sure to follow us on social media if you are not already to keep up with Betsy, our nutritious weekly menu, announcements and our volunteers. Looking forward to 2016!
Founder & Executive Chef
A LOOK BACK AT 2015
2015 marked the end of our first year of feeding and we are incredibly grateful for not only all of the hard work, support and contributions that were made, but also for the learning lessons, challenges and obstacles that we had to overcome to achieve our goals. Some of our accomplishments:
- Moved into our fully equipped prep kitchen to support our Food Truck Feeding Program
- Over 5,000 hot and nutritious meals wereserved to those experiencing food insecurity in Orange County, CA in just nine months.
- The average cost of our high quality, freshly prepared dinner is about $0.50 – almost matching average meal cost provided by food banks across America.
- The Illumination Foundation and Bracken’s Kitchen secured Tuesday night feedings at the Ross Street House in Santa Ana, catering to children who attend their after school program and their families.
- Served appx 3000 meals to our homeless military veterans at Stand Down Orange County in October
- Launched trial runs for our Chef’s To End Hunger rescued food program
Thank you to all of you who made a successful 2015 possible!
WELCOME TO THE TEAM
Bracken’s Kitchen would like to welcome Judy Walker as the Director of Business Development & Strategic Partnerships and brings with her a wealth of experience in the nonprofit world, working for Share our Strength and the No Kid Hungry Campaign for more than the past decade. Judy will play an integral role in helping us build strategic partnerships and connect with those people who are willing and able to support us. With her vast network of culinary and hospitality professionals we will also be able to start bridging the gap between hunger in Southern California and the restaurant world that really should be at the forefront of hunger relief. Judy also has her own nonprofit, which focuses on support to those at the bottom of the ladder in the hospitality industry.
Fun Fact: She spends countless hours playing catch with her 6-month old Jack Russel Terrier, Ellie.
Welcome to the team, Judy!
MEET OUR VOLUNTEERS
Your Name: Jacqueline Savidan, but you can call me “Jackie”.
Where you live: Huntington Beach, CA
Your role with Bracken’s Kitchen? I am the volunteer coordinator responsible for ensuring we have all the volunteers we need for our feeding events.
How long have you been with Bracken’s Kitchen? How did you meet Bill or hear about the organization? My first time volunteering with Bracken’s Kitchen was in November 2015. Bill is an (insurance) client of mine; I insure Betsy, which is how I became introduced.
What made you want to be a part of Bracken’s Kitchen? I got hooked the first time I worked with Bracken’s Kitchen. I remember the exact moment too! Service had just come to a lull, so I had a moment to look around. I saw local families, sitting together, having a restaurant experience with each other. The opportunity for social community that Bracken’s Kitchen provides is beautiful.
What is your day job? I own an insurance agency and act as the CEO.
Describe one of your favorite memories or experiences while volunteering at Bracken’s Kitchen. Watching the families enjoying that restaurant experience as described above.
Describe your favorite food. I love tuna casserole; it’s probably not necessarily my favorite, but it’s one of the few things my husband won’t cook for me.
What are your hobbies? Yoga and photography.
A random fact about yourself. I want to be a lawyer when I grow up.
NEW PARTNERSHIPS AND SUPPORTERS
We’d like to recognize our supporters and their contributions to helping hunger relief in Orange County. Thank you for your donations!
LA & SF Specialty
In n Out Foundation
Wells Fargo Foundation
Southwestern Napa Cabbage Salad
Serves 4-6 side portions
12 oz. Napa cabbage, shaved fine
2 oz. Red cabbage, shaved fine
1 oz. Grated carrots
2 tbsp. Freshly chopped cilantro
3-4 oz. Dressing, from recipe
Place all ingredients in a bowl and mix well. Adjust the amount of dressing to your desired preference.
Note: For variations, this recipe works well with the addition of other vegetables such as tomatoes, jicama, freshly grilled corn, green beans and kale.
Southwestern Caesar Dressing
2 Egg yolks
1 oz. Dijon mustard
2 oz. Garlic puree
2 oz. Anchovies
2 oz. Red wine vinegar
2 oz. Lemon juice
2 tsp. Worchestershire
2 tbsp. Cajun spices
2 tsp. Cumin powder
2 Chipotles in Adobo
TT Chipotle Tobasco
1 qt Blended olive oil
2 oz. Parmesan- grated
tbsp. Ground black pepper
TT Salt to taste
— Water- as needed to adjust consistency
Combine the first (8) ingredients together with a hand mixer or blender and puree well. Slowly add in the blended olive oil while blending. Add in water as needed (if it gets too thick be careful NOT to get too thin). When all oil is incorporated, mix in the parmesan and black pepper in by hand. Refrigerate until ready to use.
Note: You can adjust the spice as desired by increasing or decreasing the amount of cajun spices and chipotle.