More than a dozen volunteers from Union Church spent the better part of the day Jan. 26 under the direction and help of chef and restaurant owner Paul Virant, preparing and cooking a meals for 160 clients of PADS. The meals were packaged individually and delivered to area hotels, where the clients are staying during the pandemic. The Michelin star chef created the menu of roasted pork butt with carrots, potatoes, roasted parsnips with tomatoes and onions; a salad of celery root and scarlet turnips with a wheat berry and feta cheese vinaigrette; and chocolate bread pudding with caramel drizzle. Jorie Parwani along with her children, Charlie and Emily, peeled the carrots and parsnips. One of the benefits of volunteering with Virant is you learn as you work. While Heather Manning and her daughter, Teagan, rip apart bread for the pudding, they got a lesson on celery root. Therese Carlson and Tony Biancalana prep the dinners. (Jim Slonoff photos)
