Washington Post Headlines about ProFish, Miriam's Kitchen partnership
At Miriam’s Kitchen, chefs serve up gourmet meals and compassion to D.C.’s homeless
Beneath the whirr of a 20-quart mixer, the sizzle of meat on the stovetop and the steady knock of knife blades on cutting boards, there’s a more subtle process going on in the mind of each cook at Miriam’s Kitchen: Let’s make this meal unforgettable.
It’s no simple mission. After nearly 30 years of serving gourmet food to D.C.’s homeless, this Northwest-based institution continues to experiment with its cuisine, drawing input from local chefs, volunteers and even the homeless.
But Miriam’s head chefs Steve Badt and John Murphy are up to the challenge, deftly navigating the city’s rapidly changing food scene and connecting with local merchants and farmers whose donations account for almost half of the food served at Miriam’s. The result? “The same quality you would have in any restaurant in the city tonight,” Murphy says.
This month, Badt, 45, and Murphy, 25, helped negotiate a partnership between Miriam’s and Northeast-based fish wholesaler ProFish, which will donate fresh fish to the kitchen every month. It’s a major step for Miriam’s, which until now mostly served canned fish, which is cheaper and has a longer shelf life. On Jan. 28, ProFish is hosting Snakeheads at the Harbor, a seafood benefit dinner at Washington Harbor. It has listed Miriam’s as a recipient of the proceeds...Read More
We were in good previous company volunteering at Miriam's Kitchen. The video below might inspire others to make a difference in their own communities through volunteering.