After the popularity of the Taiwanese Night Market styled fundraiser in the fall, the Chinese Club of Kansas City hosted another food-focused event.
In 2018, CCGKC continues to pursue its original goals of increasing Chinese-American cultural understanding by focusing on opportunities to share the wide spectrum of Chinese Cultural Heritage with interested individuals. Just in time to eat alongside those in Taipei, the Taiwanese Breakfast reminded some of old favorites while introducing others to a new cuisine.
Over 100 people attended the event, held in the Grid in Overland Park. The event space included an area for kids to play games and phone booths to reconnect with family and friends overseas. Some of the most popular items were rice balls and ZhongZi. The soy milk (savory and sweet) baffled an delighted everyone.
To learn more about becoming a member of the club or about future events, visit our website (ccgkc.org), Fb page, (Chinese Club of Greater Kansas City) or send us an email at email@example.com
At first, I was nervous yet excited about cooking and serving breakfast at the Ronald McDonald House because I was not sure what to expect. Once everyone got together to start working on the recipes selected, all that went away. Everyone was so happy to be there and helpful. With us working as a team and keeping positive attitudes, we were able to make all of our dishes and get them out on time. When the families began to arrive they seemed genuinely pleased with what we had provided for them. We made biscuits and gravy from scratch, a Denver omelet bake, a vegetarian hash, and had plenty of fruit, diffused water, and juice. The families went down the line taking what they wanted and after thanked us several times talking about how good the food was.
There was one lady in particular who was pregnant and eating with her boyfriend that came up to thank Catherine and me personally. She explained she was having a c-section within the next couple of days and the doctor had told her that the better she ate the more milk she would be able to provide for her baby to help it be healthy and strong. She told us that she was really excited about our breakfast because with all the good food we made, from scratch, she knew she would be able to take really good care of her baby. That was the most rewarding moment for me. The fact that something so simple, something I do every day , cooking, could help provide such hope and positivity in the lives of people who truly needed it. It was a great experience and I would do it again in a heartbeat.
• Catherine: Supervised and aided in cooking and clean up
• Kevin: Cut vegetables and cooked the sausage for the gravy
• Nancy: Cut vegetables and cooked the vegetarian hash
• Lily and her husband: Washed and cut the fruit, as well as, aided in clean up
• Vanessa (Me): Made the biscuits, and finished the sausage gravy, helped supervise and aided in clean up.