Hope’s Kitchen, Sharehouse and a crew of volunteers decked the halls of the Montezuma County Annex Saturday, where they served helpings of Christmas cheer to Cortez-area residents for the dinner’s 31st year.
This year’s meal was a drive-thru because of COVID-19 concerns.
Traditionally a sit-down dinner that draws 500 to 600 people, the event was canceled last year because of COVID-19. Hope’s Kitchen of the First United Methodist Church, one of the partners of the event, cooked 250 meals to serve those in need.
“I’m amazed by how many people donate their time on Christmas every year,” event organizer Sharon King said.
The partnership with Sharehouse brought an emphasis on using local ingredients in the meal, and compostable to-go packages were used Saturday.
“For our first go-around, we did great,” event organizer Sharon King said.
King was never really that into Christmas.
But now, it’s her favorite part of the year. Starting off as a volunteer, she eventually took over as the main event coordinator a few years ago.
“This has made me a huge Christmas person,” she said.
Her family knows to plan vacations after Christmas.
“They’re used to it,” she said.
Event organizers embarked on the three-day preparations Thursday.
Although technically, King said, planning began as soon as September, and in the three weeks leading up to Christmas, her phone was constantly ringing with calls from volunteers and those needing deliveries.
“I usually come home and put my feet up and sleep,” King joked.
On Friday, seven volunteers cooked at the annex kitchen, while another five people cooked at Hope’s Kitchen. Saturday, 28 volunteers joined Hope’s Kitchen staff to plate helpings of Christmas cheer for the Cortez community.
It’s safe to say Hope’s Kitchen director Pat Downey is an expert at serving up meals to those in need.
“I learned a few new techniques,” he said.
He said Hope’s Kitchen staff were eager to help out on Christmas.
“The first half hour was a zoo,” said Pastor Jean Schwien at First United Methodist Church.
Schwien isn’t married, and her kids don’t live in the area.
While she doesn’t necessarily mind a quiet Christmas, she’s amazed by how people are willing to donate their time on the holiday.
“Somehow feeding 200 people is kind of fun,” she said.
Ham, cranberries, yams, 250 pounds of roasted potatoes, green beans, Farm Bistro rolls, salads, candy canes and 45 donated pies graced Saturday’s menu selection.
Leftovers from the dinner will be served at lunch at Hope’s Kitchen on Monday.
“It’s my favorite part of Christmas,” said volunteer Emily Barton.
“It was sad last year when we couldn’t do it,” Cindy McNeil said.
Alli Risenhoover gets six paid days for volunteerism a year – and she has chosen Christmas for the second time this year.
“It’s great to help out and give back to the community,” she said.
The annual spread costs about $5,000, King said.
While it typically takes fundraising, enough money was raised in 2019 to fund the event for two years.
