Welcome back to “A Slice of Savory Sunday”.
While Savory Sunday generally prepares its own food to serve people at the capitol, sometimes we just don’t have the resources to whip up a meal of our own. Occasionally, we’ll make big orders at restaurants in the area a few days in advance, then pick them up on Sunday and shuttle them to the capitol for serving.
On Thursday, June 5th, Paul and I went out on a little excursion to prepare for Sunday. First, we stopped at the grocery store to pick up a few sides: two containers of salad mix, two bags of mini oranges, three boxes of patriotically-colored snack cakes, and two large boxes of sparkling water. After dropping off these groceries and stashing them away for Sunday, we headed back out to Raising Cane’s to order the main course: 75 fried chicken tenders!
A few days later, it was time to pick up the order. I rounded up a couple of volunteers, we packed our backpacks and tote bags with the groceries and other supplies we needed, and made our way to Cane’s to pick up the tenders we ordered earlier. With the chicken in tow, we trudged on up to the capitol, announced that Savory Sunday will be starting soon, and got the capitol police to open the basement.
After a few minutes of setting up, it was finally time to serve! I handed out delicious pairs of fried chicken tenders, while the other volunteers handled the salad, sweets, and beverages. In total, we fed about 30 people, the average amount for Savory Sunday. Many of these patrons came back for seconds, while others requested plates for their friends who couldn’t make it. Maybe it was because we started a little earlier than usual, or maybe it was because of how gosh-dang delicious Raising Cane’s chicken is, but we finished a lot earlier than we usually did, at 2:10 as opposed to 2:30. Overall, this was a breezier Savory Sunday than usual, but a fulfilling one, nonetheless!