Sunday was windy and chilly (pun intended); perfect weather for soup as more than 350 people came to the Patrick Henry Hotel for “Souper Bowl V.” The fundraiser is organized by Wheeler Broadcasting and all proceeds benefit RAM House and the Roanoke Rescue Mission.
Sandra Pratt with Wheeler said, “It makes sense because they both have soup kitchens and serve the homeless so we partner together with them on it.” The proceeds are divided evenly. In the first four years, they raised more than $90,000 and this year’s event would put them over the $100,000 mark.
The Blue Ridge Potters Guild spends the year making the bowls that each ticket holder takes home afterwards which is a unique touch. “You can come sample soup but you get to take home a hand-crafted bowl. So that makes it really special,” said Pratt.
The chefs at Salem Terrace at Harrogate were serving up Conch Chowder. “(It’s) a shellfish off the coast of the Bahamas and all over the Caribbean; served in Key West,” said Chef Daniel Miglia. He decided to serve it because it’s his favorite. While the restaurant has participated in the event before, this was the first year for Miglia and Chef Devon Abrell.
Deanna Surratt and Kevin Schuler from Roanoke were among the first to sample Miglia’s Chowder. “It’s good. It’s our first one that we’ve tried. . . has a nice bite to it. It’s kind of hearty,” said Schuler.
Surratt says, “It’s a great turnout. I’m really surprised to see so many people out. . . It’s a great cause and good food.”
It was their first time at this event although they had attended a similar one a couple of years ago in Morgantown, West Virginia.
Chef Robert Carkin from Norah’s Café by Blue Ridge was serving his Corn Chowder. “I just came up with it (the recipe) based on what one of my employees said they like . . . it’s sweet potato, roasted red pepper, sweet corn, a little bit of chipotle to offset the sweetness, and it’s gluten free and vegan.” He said it was so popular, some people have been coming back for thirds. “Some people like the fact that it’s vegan and a lot of people like the fact that it has a little hit of chipotle at the end.” It was the restaurant’s first year to participate.
Organizers decided to move the event to the Patrick Henry Hotel this year from the Taubman, where it’s been the first four years.
Pratt felt it was a good move because a lot of people were excited to see the renovations at the hotel. “Originally when we first started this event, our goal was to have it somewhere different every year to take people to a Roanoke landmark.” But she said they became complacent being at the Taubman for four years.
There was a People’s Choice award – third place went to Alejandro’s Mexican Grill, Awful Arthur’s was second, and The River and Rail took top honors for the second year in a row.
– Beverly Amsler