Prospect House / Golden Hill United Methodist Church

Prospect House 392 Prospect Street, Bridgeport, CT 06604 ( directions ) Golden Hill United Methodist Church 210 Elm Street, Bridgeport, CT 06604  ( directions )

Started some years ago under the leadership of Sheryl Shaughnessey, Tim Russell and Peter Ambrose. Rotarians have cooked and served food at Prospect House, a homeless shelter in Bridgeport, for many years. Students at Fairfield University could not fulfill a cooking commitment one month due to Thanksgiving break. Tim Russell stepped in with the help of a friend (caterer) and a team of eager Fairfield Rotarians to save the day. That day has become a monthly event and a major activity of the club. Irene Ambrose played such a key role through time as she helped Peter on many occasions with food preparation.

On selected Tuesdays and Thursdays, a team of about five Rotarians head to Prospect House to cook and serve food to roughly 60 individuals. From John Lee, the current project coordinator, the schedule for 2008 is as follows:

Prospect House Schedule Date (2008) Day Team 1/17 Thu Sheryl Shaughnessey 2/5 Tue Virginia Klein (Rotaract) 2/21 Thu John Lee 3/4 Tue Terry Medlin 3/20 Thu Doug Williams 4/1 Tue Robert Price 4/17 Thu Virginia Klein (Rotaract) 5/6 Tue Sheryl Shaughnessey 5/15 Thu John Lee 6/3 Tue Terry Medlin 6/19 Thu Doug Williams 7/1 Tue Robert Price 7/17 Thu Sheryl Shaughnessey 8/5 Tue John Lee 8/21 Thu Terry Medlin 9/2 Tue Doug Williams 9/18 Thu Robert Price 10/7 Tue Virginia Klein (Rotaract) 10/16 Thu Sheryl Shaughnessey 11/4 Tue John Lee 11/20 Thu Terry Medlin 12/2 Tue Doug Williams 12/18 Thu Robert Price

Each Team Captain is responsible for:

• planning a menu for the evening meal,
• buying the food items to be served,
• reminding volunteers of the date,
• sending the list of volunteers to Mary-Margaret Weber for attendance credit,
• picking up and returning the supply bin to my office at 765 Post Road, Fairfield,
• preparing the food to be served by 6:00pm on the evening listed above.

The portable case is freshly stocked with drink mix, plastic bowls and plates, utensils, napkins and cups is at my office! Pick it up and return it to me and I will keep the case filled. We've gotten compliments on our fruit and vegetable salads, as well as our meat courses. Let's keep the "nutrition tradition" going. Do you have ANY QUESTIONS? PLEASE call John Lee!

Will you e-mail me at peopleins@aol.com with a listing of your menu for each evening so that we may gain some tips on quantities, kinds of items, necessary preparation and customer response? It may be helpful to other teams. Feel free to make a timely call to other team captains if you have a problem.

Special thanks to the teams and leaders who volunteer their time and the actual food prepared and served. Your generosity has allowed us to attempt a second evening of meal service this year and still stay within the Club Budget. Please keep the cost of food items served for which you seek reimbursement below $100 per meal (our Club budget). Turn in all receipts within two weeks of the meal to Janet Barillari, Club Treasurer, to receive reimbursement. Please do not buy paper goods, which I buy in bulk. We obtain a better price and assure that Club funds go further. Again, special thanks to those members and teams who are providing wonderful meals and not seeking personal reimbursement.

Thank you for your leadership. Your work and example provide timely help for people in need and spread your good cheer and open heart! Providing the food is an avenue of meaningful service and the hospitality each member provides is yet another avenue of service.

Best Wishes!

John Lee

Contacts:

John Lee (Project Coordinator), 203-259-9642, peopleins@aol.com

Ryan Melvin (Prospect House Supervisor), 203-576-9041