On Friday, Feb. 28, the third annual Soups of Cortez is happening from 4 p.m. to 6 p.m. at the St. Barnabas Episcopal Church, 110 W. North St.
Two businesses – the Farm Bistro and Mona Makes – and five locals are donating their soups for the fundraiser, which benefits Grace’s Kitchen.
Unlike its predecessor Soups of the World, Soups of Cortez is all to-go; soups are chilled and available by the pint or quart and cost $10 and $20, respectively.
The reverend at the church, Doug Bleyle, said it’s one of their most successful fundraisers. Last year, they sold more than 73 pints and quarts of soup and brought in roughly $4,000 from it.
“People show up and are supportive,” he said.
Which is important, since more and more people are visiting Grace’s Kitchen.
In January, they served 1,345 meals, up from 1,215 in December. Just the other day, the kitchen served 120 at lunch; the next day, Hope’s Kitchen served 145.
“This fundraiser helps us greatly,” Bleyle said. “We’re still seeing challenges with donations and at the same time, an increase in expenses.”
He acknowledged how the fundraiser used to be called Soups of the World and said they “rebranded it.”
Mike Hart, a chef at the Farm Bistro who’s making two soups of his own, remembered how his dad started Soups of the World.
“All the soups are made in Cortez,” Hart said. “It shows the eclectic nature of people in Cortez. That’s why the name changed, to focus on Cortez and not just the world.”
He said that all the soups are being made locally this week for the fundraiser, and that they’ll prepare about 55 gallons of it.
Hart is making a Pappa al Pomadoro soup, which translates to grandpa’s tomato soup, and a French onion soup too.
“I was going to make an egg drop soup, but onions and Gruyère are less expensive than eggs right now,” he said.
Hart added that the best foods are simple, and so are the classic soups he’s making.
“The beautiful thing about soup is that you can take almost nothing and make something beautiful out of it,” he said.
There’s also tortilla, pork green chile, carrot coconut, Creole fish stew, a lentil dahl and a surprise soup to choose from.
“I want to help hungry people,” Hart said. “I’ve been in restaurants all my life, and I’ve seen how food prices have risen, and how food insecure people have a hard time getting good, healthy meals.”
