Souper Tuesdays: A Taste of Gold

# ✨ A Taste of Gold

Grad tickets here: Souper Tuesday: "A Taste of Gold" | Wednesdays Angels

## A Five‑Course Golden Turmeric Dinner Experience

### Hosted by Chef Gary W. Irvin II — Founder, Soup Angels Outreach Program

### Tuesday, March 10 • 7:00–9:00 p.m. • Lakewood

Everyone deserves the chance to nourish the body with the right fuels — and on this special evening, we gather to celebrate community, flavor, and purpose.
Join us for A Taste of Gold, an intimate five‑course dinner inspired by the radiant warmth of our Golden Turmeric Global Soup Broth and the Make‑It‑Souper culinary experience. This event is BYOB (optional), and we will provide complimentary water, tea, and coffee service.
There is no set price to attend. Instead, we invite you to make a contributable donation in the amount that feels right for you. Please note: Your seat is not officially reserved by RSVP alone — only advance contributions secure your ticket. Our events consistently sell out, and we want to ensure every confirmed guest has a place at the table.

# ** The Five‑Course Menu**

## ** Course 1 — The Soup**

### Golden Turmeric Nourish Bowl

A soothing, aromatic broth layered with your choice of wholesome grains and clean proteins, finished with a curated vegetable mix for depth and color.

• Grain: Farro or Basmati Rice
• Protein: Seasoned Pulled Chicken Breast or Mediterranean White Beans
• Vegetable Mix: Sun‑Kissed Mix (mirepoix, zucchini, red bell pepper)

A warm, golden welcome to the evening.

## ** Course 2 — The Salad**

### Garden Greens with Turmeric‑Citrus Vinaigrette

A bright, refreshing salad of mixed greens, shaved vegetables, and a house‑made vinaigrette inspired by the Golden Turmeric broth. Light, crisp, and designed to awaken the palate.

## ️ Course 3 — The Main Course

### Chef’s Featured Protein Duo

A refined, protein‑forward entrée showcasing your choice of:

• Seasoned Pork Tenderloin — tender, aromatic, and deeply savory or
• Umami‑Dusted Tofu — richly seasoned, golden‑seared, and plant‑forward

Each protein is paired with a delicate reduction of Golden Turmeric broth and a chef‑selected garnish to highlight its natural flavor. Simple, elegant, and intentionally centered on the star ingredient.

## ** Course 4 — Side Dish Duo**

### Fiesta Rice Pilaf

Basmati rice folded with poblano, fire‑roasted tomatoes, and aromatics.

### Heartland Vegetable Medley

Potatoes and green beans sautéed with mirepoix and herbs — rustic, warm, and deeply satisfying.

## ** Course 5 — Dessert**

### Chef’s Sweet Surprise

A dessert not tied to the Make‑It‑Souper ingredients — simply a delightful finish to a nourishing evening.

# ** Suggested Pairings**

## Wine Pairings

• Chardonnay (unoaked): Complements turmeric and vegetable‑forward dishes
• Pinot Noir: Light enough for poultry, balanced enough for grains
• Dry Riesling: Perfect with aromatic spices and bright flavors

## Beer Pairings

• Belgian Witbier: Citrus and coriander echo the Golden Turmeric broth
• Amber Ale: Smooth malt backbone for pork tenderloin and hearty sides
• Pilsner: Clean, crisp, and refreshing with lighter courses

## Pre‑Mixed Cocktail Pairings

• Ginger‑Turmeric Mule (ginger beer, lime, turmeric essence)
• Citrus Vodka Spritz (lemon, orange, sparkling water)
• Honey‑Whiskey Cooler (light, warm, and soothing)

# ** A Message from Chef Gary W. Irvin II & the Soup Angels Family**

Thank you for supporting Soup Angels Outreach Program. Every bowl we serve, every event we host, and every contribution you make helps us continue our mission: to nourish our community with dignity, compassion, and wholesome food made with love.
Your presence at this table strengthens the work we do for our neighbors in need. From our hearts to yours — thank you for believing in the power of a warm meal and a warm community.
— Chef Gary W. Irvin II & The Soup Angels Family