A monthly community dinner in Traverse City raises funds for Northern Michigan nonprofits, and offers genuine camaraderie in the heart of winter.
There’s nothing better than a warm bowl of soup in the winter. Mix in local chefs and the chance to support a good cause, and you get the monthly Soup and Bread event at The Little Fleet.
“When I lived in Chicago, I participated in a similar event,” remembers Andrea Deibler of Raduno. “When I moved to Traverse City, I approached Gary Jonas at The Little Fleet to see if he would be interested in hosting, and he was! That was six winters ago. I think Soup and Bread has become so successful because of the strong sense of community in Traverse City. Also, Jess Heller and the team at The Little Fleet have created such an inviting, warm and inclusive venue that people want to gather there.”
The Traverse City event, always held the second Monday of the month October through April, has become a staple for locals, and the “give-what-you-can” model allows it to be enjoyed by all. “We have regular attendees now who come no matter what the receiving organization is,” Andrea says. “Simply because the event makes them happy.”
Raduno’s Cream of Cauliflower Soup
- 2 heads of cauliflower, cut into 2-inch pieces, including the core and outer leaves
- 4 cloves garlic, whole
- 1 bunch of thyme, tied with string
- 3 quarts water or vegetable stock
- 1 quart cream
Put the cauliflower, garlic and thyme in a pot and cover with the stock and cream. Bring to a boil and simmer until everything is tender. Remove the thyme and string. Blend the liquid and cauliflower together—a regular blender or an immersion blender will work. Season with salt and pepper. Eat!