Chef's Night In
Thank you for your interest in the Gabriel House of Care Chef’s Night In program! This program gives our guests and their caregivers an evening off from cooking following long days of tests, medical treatments, and appointments. Volunteer groups that sign up for Chef’s Night In plan their own menu, purchase the food, cook, and serve the meal.
Booking the Date
To schedule a dinner for Chef’s Night In please visit: www.takethemameal.com. Be sure to enter the following information when searching for Gabriel House. In the find box enter "house of care" in the recipients last name area. And use "gabriel" for the password, then click find.
Search for an open date then just click to sign up! Your dinner MUST be booked at least ONE WEEK in advance to your serving date. Enter your first name, last name, email, phone number, and your menu (if you are unsure of your menu at the time of booking leave that portion blank and update the volunteer coordinator when your group has the menu finalized.)
Please confirm your dinner with the volunteer coordinator: Marguerite Tragnitz, Volunteer Coordinator, firstname.lastname@example.org, (904)821-8995 x.102
Planning Your Menu
Stumped on what to cook or cater for your meal? For tips on what types of meals are best to serve at Gabriel House of Care ask the volunteer coordinator for our Chef’s Night In Guidelines, Dinner Ideas, and Recipes for large groups! There is also a PDF link below with some ideas.
General guidelines for groups bringing meals to Gabriel House of Care guests
Dinners— We ask that food be ready to be served at 5:15 p.m. Guests begin arriving back from their medical appointments around 5 p.m., often tired and hungry. Some may return as late as 6-6:15 p.m. Expect to continue serving until 6 p.m. or a little later.
Serving— Food is placed buffet style on one of the long island kitchen counters. It’s helpful if small signs are placed in front of each dish identifying the ingredients. All food must be served by members of your group. Our staff and volunteers will be available to help on request. Plastic food handler gloves must be worn when handling and serving food at Gabriel House. Gloves will be made available. You may call the Volunteer Coordinator a few days before coming for a more precise headcount. Sunday through Thursday dinner numbers average around 55 guests. Brunch, Lunch, Dinner on Friday or Saturday usually have 30 to 35 guests.
Menus— Please submit your menu at the time of scheduling your dinner. Our guests plan their week around house dinners so please do not change your menu once you have provided it to GHOC, for a list of meal ideas, click the PDF link below. Most of our guests cannot eat very spicy food; some are on sodium restricted/limited diets; some require lower fat meals. All enjoy desserts. Most groups provide a relatively balanced meal (e.g., main dish entrèe, starch, vegetable, salad and/or fruit, etc.), often incorporating a low/no salt entrèe item. Meal themes may be incorporated, such as Picnic Night, Southern Home Cooking, ethnic cooking or holiday themes. Due to negative reactions with certain drugs our guests are taking; please do not use pomegranate, grapefruit, or Seville oranges in your meals.
Cooking— You are welcome to cook the food in our spacious kitchen. We have a full service kitchen, including 4 ovens and stoves, microwaves and a large staff pantry/refrigerator, and ice machine. You may also bring in food already prepared and ready to warm up.
Set Up/Clean Up— Gabriel House has pots, pans, dishes, glasses, utensils, paper napkins, salt and pepper. Guests are accustomed to cleaning their own dishes. Dinner clean-up for your group will be basically all serving pieces. Either the Volunteer Coordinator and/or a Gabriel House volunteer host/hostess will be on hand to assist with an evening meal. On weekends, a Gabriel House staff member is on duty and usually one volunteer as well.
Note — Children under age 14 are not allowed in the house because of health concerns for our guests.