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The Kitchen
Santropol Roulant 2008 Meal Calendar - click here
 At 8:30 am the Santropol Roulant kitchen is full of sun and music, and the little pieces of our day are starting to come together. The day's recipe (link to recipe of the month) is up on the wall and Armel, the kitchen manager, has begun to gather the ingredients.
"I can't believe these beautiful vegetables; all these perfect tomatoes in the middle of winter will make a wonderful sauce today, and then all the fruit for the fruit salad, the fresh green beans on the stove, and even some fresh raspberries for dessert. All of this from Moisson Montreal. To see a list of the rest of our partners, please click here.
As she's flipping through the dessert recipes, looking for something that the raspberries might illuminate, Sarah, the kitchen coordinator wonders whether they should go on some brownies or in some diabetic scones, maybe both?
"What kinds of ingredients do we have for alternative meals today? I think there are some beans and some tofu, but do we have any TVP?"
"Yes we have a little left and I can order more today after I make my order for organic beef for next Tuesday for the Tourtière."
The volunteers have arrived by 9:30, after the staff has finished their morning check-in. Right away someone sets to work on the side dish, someone else will work on baking the dessert and diabetic dessert, and two others will work on a fresh fruit salad to feed 45 people. By 12:30, the dishes will be done using biodegradeable cleaning products thanks to Coop la Maison Verte. The chicken will be cut up and marinated for the next day, and there will be a green salad for about 30 people, pudding for 8, a main course for between 80 and 120 people, and an alternative meal for 15 which takes into account various dietary restrictions and preferences.
 The afternoon shift begins at 1:30. Volunteers will portion and wrap the desserts, then begin packing the meals at about 1:45, with Sarah or Armel attending to the alternative meals. After the miraculous assembly-line has finished serving the maindish, sides dishes, putting the lids on and putting all the meals in the oven, we put away the left overs, clean our cooking areas, and start on the afternoon dishes. We bring the dessert, fruit salads, green salads, and pudding out for the delivery volunteers, who come flooding into the kitchen round 2:45. While the ovens are emptied and the bags packed, we look after our compost in the basement and cleaning the ovens, fridges, watering the plants and in general getting ready for another wonderful day of cooking.
It's time now for Armel to go back in the kitchen and to work on cooking workshops.
To check out our kitchen workshops, click here.
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Santropol Roulant's Kitchen's Catering Service
Exciting news! The Santropol Roulant kitchen now offers a catering service for your event or function.
We can provide service for the following events :
- Buffet meals
- Hors-d'oeuvres and bite-size nibblies
- Lunches
Price varies between $20 and $50 and we can cater for between 10 and 100 people. All profits go directly back into the functioning of our meals on wheels service.
Call Elana or Armel at Santropol Roulant (514) 284-9335 for more information.
Note: Because the meal delivery service is our ultimate priority, our catering service is available only in function of the kitchen's availability.
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