Soup on Sunday

Every year on the last Sunday in January, the Culinary Arts Department at Central Piedmont Community College hosts a fundraiser “Soup on Sunday” to raise money for Charlotte area Hospice.

35 restaurants make at least 5 gallons of soup, stations are set up  in our teaching kitchens, dining room, classrooms and hallways to offer up various tastings of soup, breads, pizza, desserts, drinks and pottery.

“To taste only” is misleading – you get to eat 35  two-ounce samples of soup. That is over 1/2 gallon of soup! Not to mention the breads, pizza, desserts and chocolates. So you  actually get stuffed or stuck on your favorite things.

Local potters make bowls for the occasion. Buying a bowl is part of the tradition. If you like, you can use your bowl to sample the soup or have a big bowl of your favorite.

The event is fun, exciting and raises a decent amount of money for the cause. This year tickets sold for $40 which includes your choice of bowl or $30 to taste only.

We expect over 700 people this year, maybe more since the weather is amazing. 2 years ago we had to reschedule due to snow and then we competed with the Super Bowl when we finally got to host the event. This year will make up for that!

Local culinary schools like The Art Institutes and Johnson & Wales show off their wares in desserts and chocolates. It is fun to watch the students “strut their stuff” at events like these.

Additionally students get involved with volunteering. A concept some have never considered yet is so important for a vital community.

Hospice is a great cause for end of life care. I am glad we can do something for them who do so much for us when needed.

What do you volunteer for that helps build your community?

Our Director of Sanitation Maneuvers

Applesauce Cake with Oatmeal Streusel

Applesauce Cake

Applesauce Cake

This applesauce cake goes together quickly. The cake is moist and delicious and ever so yummy. A dollop of whipped cream or ice cream makes it irresistible!

  • 1/2 cup soft butter
  • 1 cup white sugar
  • 1 cup applesauce – smooth or chunky
  • 1/2 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup chopped pecans

Oatmeal Streusel Topping

  • 1-1/2 cup uncooked old-fashioned oatmeal
  • 1/4 cup brown sugar
  • 1/4 cup soft butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon kosher salt

Thoroughly combine the ingredients in a bowl; the mixture should be crumbly.

Set aside to top the cake batter before baking. Save any left over streusel mix for another use.

To make the cake:

Pre-heat oven to 350°F (175°C)

Cream butter and sugar until light and fluffy.

On low-speed, add applesauce and vanilla.

Measure flour and spices into a bowl.

Add nuts and raisins to the flour, stir. Add flour mixture to the wet mixture. Mix until just combined.

Grease and flour an 8 x 8 inch square cake pan. Pour batter into the cake pan.

Top with Oatmeal Streusel Topping.

Bake for 40 minutes or until a toothpick comes out clean.

Top with whipped cream or ice cream, serve warm.