A chef at a New York City soup kitchen is giving his clients a special treat: a gourmet, eight-course New Year's feast.

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The New York Daily News talked to chef Michael Ennes, formerly a gourmet chef and upscale restaurant developer. When Ennes' plans to start a trendy Caribbean restaurant in the financial district were scrapped by the Sept. 11, 2001, terror attacks, he decided to volunteer at the soup kitchen in the Broadway Presbyterian Church.

The New Year's meal, prepared by Ennes, includes a cucumber and onion salad, brown rice pilaf and bison steak teriyaki.

Ennes, a native New Yorker, said he wanted to serve his patrons more than unhealthy, bland food like canned vegetables and salads, the Daily News said. Now a full-time staff member of the kitchen, Ennes makes about $30,000 a year.