Hundreds of people attended the third annual "Empty Bowls" fundraiser Tuesday to fill The Salvation Army's needs, as well as to fill their bowls with soup.
"This is the biggest year we've ever had," Salvation Army Center of Hope Director Brian Vogeler said of the soup luncheon and tasting that serves as a way for the community to benefit The Salvation Army's services, which include a kitchen that prepares three meals a day, an emergency shelter, and other programs such as assistance for people who fall behind on rent payments.
More than 200 people attended the event last year. Local restaurants donated the soups, and breads, desserts and beverages were provided by other local businesses - this year at the venue of Windstone Entertainment Event Cemter: Schnucks Bakery, Chez Monet, Arris' Bistro, Walmart, Hy-Vee, Great American Cookies, Schulte's Fresh Foods, Smallcakes Cupcakes & Creamery, and Jefferson City Coca-Cola Bottling Company.
Vogeler said it costs approximately $40 per person per night for The Salvation Army to feed and shelter someone.
Of a total $7,500 raised at the event last year, there was just over a $6,000 profit, and the goal this year was a $6,500 profit, Salvation Army Lt. Rachel White said.
That would be enough to pay for one night's care for 162 people.
"Nobody realizes how much need there is," Vogeler said of hunger in the community. In the summer, he said, families whose children would be fed at school instead often turn to The Salvation Army.
There was a creative aspect to the Empty Bowls event, too. The $20 tickets included a hand-glazed bowl crafted by a local artist or volunteer.
"It was fun painting them," said Martha Fenimore, who painted bowls with friend Lailin Wilson in March.
A few sets of bowls were auctioned off, including some by artist Janis Burgin.
"I like seeing who's got what," Burgin said of watching people choose their bowls - among 330 new bowls this year.
People had their opinions about the best kind of soup to go into a bowl:
Vogeler: something hearty, with a lot of meat.
White: something thick, creamy, filling and maybe with pasta or rice in it.
Fefe Rome, who was serving soup: The broth is the key, because it holds the flavor. Bones and fats bring the flavor and richness to the broth in meat soups.
Diners' soup choices Tuesday included tomato basil from Domenico's Italian Restaurant; steak soup from O'Donoghue's Steak and Seafood; Rome's neckbone soup from The Blue Skillet; chicken tortilla soup from Madison's Cafe; chili from Pita Pit; old-fashioned hamburger soup from Oscar's Classic Diner; vegetable soup from Prison Brews; and chicken and rice soup from Ecco Lounge.