Our pre-order form is live until November 11!
Orders will be available for pick up at St. James’s Michaux House Parking Lot (1133 West Franklin Street) Saturday, November 21 — there will be spots blocked off for cars and all orders will be brought out to you. This year all purchases will be processed online; we will not have items available for purchase in person.
To make, bake, or volunteer for the Taste, please click here by October 21:
Go behind the scenes and learn more about Food Force and the Taste at our November 1 Sunday adult forum. For the Zoom link, register at:
This coming November is our 10th annual Taste of St. James’s! This once-a-year event held by our chapter of the ECW (Episcopal Church Women) is an embodiment of the Kingdom of God. Disciples of all ages work hard over the last month to lovingly and prayerfully prepare delicious treats and meals that will be donated to the Taste. People have laughed over lasagnas, bonded over bonbons, and made good friends over gougères.
All that love has been poured into each and every item that will be on sale by pre-order. Sadly due to COVID, we are unable to host our usual shopping fete this year. Nonetheless, we feel strongly that the gift and ministry of food would be very comforting right now, both to those making it and receiving it.
All the proceeds after expenses go to fund Food Force, our feeding ministry at St. James’s. Food Force was formed over 30 years ago during Frank Fagan’s first year of ministry to provide adequate food for community people in need. Today this outreach continues with 3 Food Force cooking teams and 1 Men’s Cooking Team, preparing four meals a month (one per week) of Hoppin John and a salad, shepherd’s pie, or meatloaf. These home-cooked, healthy meals prepared feed some 200 individuals and families each week by the Salvation Army, St. Michael’s Episcopal Church feeding program, and other community partner agencies. During COVID, we have been purchasing meals to donate to the Salvation Army.
When it first began meeting, Food Force’s motto was, “A cook in time, saves lives!” The blessings fall upon cooks and guests alike: Food Force organizer Mary Slaughter says, “Besides a commitment to the goal of feeding the hungry, the camaraderie is high and so we always have fun when we cook.” The Men’s Cooking Team of the Food Force, famous for their deep-fried oysters at our Mardi Gras celebration, prepares one hundred pounds of meatloaf every third Saturday. As their team leader Harry Moore says, “This is our most important contribution, regardless of what the oyster lovers will tell you.”
In a typical year, the Taste raises between $6000 and $10,000 for Food Force. The Bake Shop alone raises $4000.