Durangoans shoveled, scraped off their cars, checked road conditions, canceled travel plans, unwrapped presents, skied on fresh powder, sledded, made a quick trip to the grocery store for some last-minute whipped cream and spent time with family and friends on a white Christmas and then some. It was a true Southwest Colorado Christmas.
The parishioners at St. Columba Catholic Church didn’t let a little – make that a lot – of snow stop them from filling the sanctuary for Christmas Day Mass.
Manna Soup Kitchen decked the halls and cooked up a storm for its annual Christmas dinner, but Mother Nature had other ideas.
“We served 173 people, down quite a bit from last year,” Manna’s Executive Director Kathy Tonnessen said, “but I’m sure it was because of the weather.”
Manna served about 300 people at Christmas dinner in 2014.
Guests who arrived enjoyed a menu of turkey, roast beef, ham, dressing, mashed potatoes and gravy, green bean casserole, creamed corn, cranberry sauce and rolls. The meal was primarily prepared by Manna Soup Kitchen Manager Thomas Bentley and Culinary Arts Program Manager McKenzie Miller.
For the second year in a row, the Anderson family – Kristi, Jeremy, Risa and Mitchell – baked up a storm on Christmas Eve, preparing 14 berry and 15 pumpkin pies to add a sweet touch to the meal.
“The corn is the secret weapon,” volunteer Sandy Herb said about Miller’s recipe. It’s not-so-secret because Bentley said Miller is happy to share the recipe.
Fewer people didn’t mean less fun.
“I don’t think it’s put a damper on it at all,” said longtime volunteer Caroline Kinser. “We’ve had a steady crowd because people also walked down from the (Durango Community) Shelter and Hilltop (House).”
Every Christmas, Rocky Mountain Chocolate Factory holds a contest to give away a 3-foot chocolate Santa. The Santa had pride of place among the decorations at Manna’s celebration because this year’s winner donated the Santa – well, most of him – to the soup kitchen. (The winner is keeping the chocolate from the boots down.)
Rocky Mountain Chocolate Factory also donated pounds of chocolates, which were served on every table and at the door.
One donation, from Washington retail chain Zumiez, remains unexplained. The chain has a store in the Durango Mall.
“It’s kind of a mystery gift they’ve been sending for the last several years,” Tonnessen said. “We didn’t submit a grant, and the store at the mall doesn’t know anything about it. We just get a call from a company that says they’re ‘delivering for Zumiez, and is such-and-such a time OK for delivery?’ So we accept it gratefully, and I send the company a thank-you note.”
The donation? More than 300 blankets, coats, socks and hats, some of which will be reserved to give to clients as the winter progresses. Kay Jewelers donated stuffed dogs and Teddy bears for the children.
Fewer guests meant lots of leftovers, which isn’t all bad, Manna board member Laura Bohachevsky said.
“Turkey is always better the second day, and we’ll be serving leftovers at our Saturday brunch,” she said.
Manna will be closed Sunday and Monday as well as New Year’s Day to give its staff and volunteers a little time off.
abutler@durangoherald.com
Culinary Arts Program
The Culinary Arts Program, a joint effort by Manna Soup Kitchen and Southwest Colorado Community College, is enrolling students for its fourth class session, which begins Jan. 18.
The program has graduated 21 students to date. Fifteen are working in the food industry; two alumni are continuing their education at culinary school; two are in school or working as interns; and two have suffered tragic events that ended their culinary careers.
To learn more and apply, visit http://mannasoupkitchen.org/apply-through-sccc/.
