Hospitality Tribe
Roles and Descriptions

The Hospitality Tribe provides an array of meals and snacks in a variety of settings for our Sojourners, staff, visitors, and the public.  Each venue has unique, specially created menu’s offering an interesting and tasty mix of foods.  The Hospitality Tribe, as part of its function, will actively train and prepare Sojourner students for employment in the food service industry once they leave our facilities.  Emphasis is placed on teaching practical skills and techniques found in a variety of industry-wide settings, not in teaching every student to be the next Julia Child or James Beard.

Esther and Nehemiah’s Hearth (ehs' thuhr) Esther is the heroine of the book in the Bible named for her.  She became queen when Queen Vashti refused to appear at a banquet hosted by her husband, King Ahasuerus. At a banquet, Esther revealed Haman’s plot to destroy her and her people, the Jews. Haman was hung on the gallows prepared for Mordecai. Mordecai was promoted, and Esther got the king to revoke Haman’s decree to destroy the Jews. The book closes with the institution of the festival of Purim.  

Nehemiah (Nee huh mi' uh) means, is the name of the OT book featuring the work of Nehemiah, who is the main character. Nehemiah held the distinguished position of cupbearer to the king (Neh 1:11). This was an office of trust; tasting the king’s wine and food, the cupbearer stood between the king and death. A great celebration occurred, and they observed the Feast of Tabernacles. Results were impressive: “They made confession and worshiped the Lord” (9:3 NRSV) and “separated themselves from all strangers” (9:2) Nehemiah was an unusual person, he was a man of action; he got things done. He knew how to use persuasion but also force. One may properly call him the father of Judaism.

Hearth (hearth) occurs 7 times in the KJV (Gen 18:6; Ps 102:3; Isa 30:14; Jer 36:22, 23 bis; Zec 12:6) 4 times in the RV (Lev 6:9; Isa 30:14; Ezek 43:15, 16). The hearth in the case of a tent was nothing more than a depression in the ground in which fire was kindled for cooking or for warmth. Cakes were baked, after the fashion of Genesis 18:6, in the ashes or upon hot stones.

The Hospitality Tribe’s headquarters is named for the hostess of all time whose dinners were private and purposeful and the humble cupbearer who regularly entertained 150 people and made a huge difference in the world. The Hospitality Minister, Scribe, Temple Keeper, and Clerks all work from here.  The Hospitality Tribe is structured as follows:
 

Governor of the Feast.  Feasts are common in the Scripture narratives, and hospitality has always characterized life in Bible lands. Besides being a part of the religious observance of the great festivals, banquets or feasts were given on great family occasions, such as a birthday (Genesis 40:20; Matthew 14:6), the weaning of a son and heir (Genesis 21:8), a marriage (Genesis 29:22; Judges 14:10; Esther 2:18; Matthew 22:2-4), the separation and reunion of friends (Genesis 31:27, 54), a burial (2 Samuel 3:35; Jeremiah 16:7; Hosea 9:4), a sheep-shearing (1 Samuel 25:2, 8, 36; 2 Samuel 13:23-29).    Guests were entertained with exhibitions of music, singers, dancers, riddles, jesting, and merriment (2 Samuel 19:35; Isaiah 5:12; 25:6; Judges 14:12; Nehemiah 8:10; Amos 6:5-6; Luke 15:25).   Our Governor of the Feasts serves as the nutritionist/dietician; approving menu selections, developing and implementing nutrition and dietary care classes and works with Beth Rapha to respond to, and provide any special dietary needs for the Sojourners, staff, and visitors to our facilities.  The Governor of the Feast also monitors and sees to the proper maintenance of all the Serveries to assure that they meet Safe-Serve guidelines.  

Bon Vivant (bon vi·vant) is a person who likes going to parties and other social occasions and who enjoys good food.  The Bon Vivant has a cultivated, refined, and socially acute tastes with respect to food and drink, and loves to serve exquisite, elaborate meals. Our Bon Vivant coordinates all the many meals at the venues we have, and plans for special holidays, ethnic, and other special celebrations, and activities throughout the year.  
 

Master Chef creates and supervises the development of all recipes, hires workers, and assigns tasks to the kitchens based on daily menus and events. Several Meal Planners, under the direction of the Master Chef, develop recipes, plan menus, grocery lists, and suggest any related equipment needs.  They also handle the planning for, and creation of menus for all catered meals at the facility.  The Governor of the Feast and Master Chef work together to handle catering sales, and cooking classes, seminars, and workshops for Sojourners, staff, and the public.  An on-going series of cooking/culinary classes for the public will serve as an opportunity to witness to the public and create interest in what we are doing.  
 

The Hearth also manages the Cupbearer’s Envoy.  The Cupbearer was an officer of considerable responsibility who attended Eastern monarchs.  Sometimes called the butler in KJV, the Cupbearer was required to taste the foods and wines before serving them as a pledge that they were not poisoned (Gen 40:1; Neh 1:11).  The Cupbearers enjoyed the esteem and confidence of their royal masters (1 Kings 10:5; 2 Chron 9:4).  Our Envoy is made up of the hard-working crew responsible for transporting a variety of snacks and meals in a safe and timely manner to other parts of the facility for meals and events while maintaining proper temperatures.  

Esther and Nehemiah’s Hearth also oversee:
 

Martha’s Kitchen (Mahr' thuh) No… not Stewart, the name means “lady of the house” or “mistress.” The sister of Mary and Lazarus of Bethany, one of Jesus’ best-loved disciples, true to her name, Martha is portrayed as a person in charge: she welcomed Jesus as a guest in her home (Lk 10:38); she was concerned with meeting the obligations of a hostess, whether preparing food (Lk 10:40; John 12:2) or greeting guests (John 11:20). There can be no doubt that Martha was a careful hostess who knew Jesus well.  Kitchens, in Jesus’ time and before, just like today, are the place of meal preparation, particularly involving cooking. Ezekiel’s vision of the Temple included four small courts at the corners of the Court of the Gentiles where the sacrifices that the common people were permitted to eat were boiled (Ezek 46:24). The KJV has “the place of them that boil.” The sin, guilt, and cereal offerings were cooked in the kitchens within the priests’ chambers to protect them from contact with persons who had not been consecrated (Ezek 46:19-20). There is no mention in the Bible of separate rooms in homes where meals were prepared. Martha’s Kitchen is the main food preparation site for the entire facility.  Under the direction of the Executive Chef, assisted by the Sous Chef, the Pre-Prep, and Prep workers assist the Sauce Chef, Salad Chef, Dessert Chef, Soup Chef, Wok-man, Pizza Chef, and other Chefs and Fryers in preparing the many stocks, sauces, soups, dressings needed by the variety of venues and Serveries at the facility.  Virtually all pre-prep and prep work is done at Martha’s for the most efficiency and as a way of keeping a watchful eye out for and maintaining careful control of inventory with as little waste as possible.  Marthas prepares and serves the three nutritionally balanced and delicious meals served in Noah’s Galley (see below) to all the Sojourner’s and staff.  All special dietary foods – for medical reasons, and all food trays (Seg Loaves) for the Dungeon are prepared at Martha’s as well.          
 

Elisha’s Pantry.  Elisha means “God his salvation,” he became the attendant and disciple of Elijah (1 Kings 19:16-19). Elijah threw his mantle upon the young man (1 Ki 19:19), which meant his adoption as the son and successor of Elijah in the prophetic office. Elisha had fully made up his mind to serve Elijah, but first slew the yoke of oxen with which he was plowing, boiled their flesh with the wood of the implements he was using, and made a farewell feast for his friends. Among many other events, we read of his predicting a fall of rain when the army of Jehoram was faint from thirst (2 Kings 3:9-20); of the multiplying of the poor widow’s cruse of oil (2 Kings 4:1-7); the multiplication of the twenty loaves of new barley into a sufficient supply for a hundred men (2 Kings 4:42-44). Elisha was teaching in his school of the prophets. His cook went out to the field to gather vegetables and herbs. Through an honest mistake he tossed poisonous gourds into the stew. When the students gathered for supper, they got sick. "There is death in the pot!" they cried. The cook had made a deadly mistake. In God's providence, however, it all worked for good. Elisha performed a miracle by throwing some flour in the pot and healing the stew. (Kings 4:39) In Elisha’s Pantry, all the dry goods, and bulk cold storage foods are stored safely until needed.  Marthas also maintains the Pre-prep Area, Produce Area, the Hyssop Spice Room (“Solomon’s wisdom surpassed the wisdom of all the people of the east, and all the wisdom of Egypt…He would speak of trees, from the cedar that is in Lebanon to the hyssop that grows in the wall”[1 Kings 4:30–33]) for spices and herbs, and a large Scullery (dishwashing area), where diligent Bussers and Dishwashers keep Martha’s operating in a clean and orderly manner ‘round the clock.
 

Martha’s turns leftovers and over-produced foods into packages of food, sometimes frozen for purchase or to give away through the Golden Rule Mart.
 

Tower of the Ovens A tower at the north-western angle of the second wall, (2 Chron 26:9) of Jerusalem (Neh 3:11; 12:38). It was probably so named for its contiguity to the “bakers’ street” (1 Sam 8:13; Neh 3:11; Jer 37:21).  Baking was usually the work of wives (Gen 18:6) or daughters (2 Sam 13:8), although in wealthy households it was done by slaves. Large cities or the royal court had professional bakers (Gen 40:2; Jer 37:21). There were three means of baking: on heated rocks with the dough being covered with ashes (1 Kings 19:6); on a clay or iron griddle or pan (Lev 2:5); and in a clay or iron oven (Lev 2:4). Most bread that was baked had the appearance of a disk (Judges 7:13) about one-half inch thick and twelve inches in diameter. Some were perforated. Some had a hole in the middle for storing or carrying on a pole. Some were heart-shaped (the word for cakes in 2 Sam 13:6, 8, 10 literally means heart-shaped). Some took the shape of a small modern loaf. Bread was broken or torn, not cut. At our facility, Tower of the Ovens operates independently but is attached to Martha’s Kitchen.  Starting from scratch to the finished products, the Tower, headed by the Head Baker, Pastry Chef, and Patisserie, all are assisted by a crew of Bakers, Pre-Preps and Preps to produce breads, rolls, muffins, bagels, donuts, cookies, pies, bars, and cakes as well as a many specialty products found in the finest of bakeries anywhere – right here at our facilities!  The Dishwashers are always working to keep everything clean and orderly.
 

The Tower can turn leftovers and over-produced items into packages of baked goods, for purchase or to be given away through Golden Rule Mart.
 

Noah’s Galley (Noh uh) was a good and righteous man, the father of Shem, Ham, and Japheth who were born when he was 500 years old. God warned Noah that He was going to wipe mankind from the face of the earth. Because Noah walked with God and stood blameless among the people of that time, God gave him specific instructions for building an ark by which Noah and his family would survive the coming flood. The ark was a testimony of Noah’s faith because no large body of water stood nearby on which Noah could have floated such a large boat. The ark was a symbol of God’s grace and mercy (Heb 11:7). The ark showed that God still cared for the people whom He had created despite their stubborn sinful rebellion. Noah lived another 350 years after the flood and died at the age of 950 years.  A galley was a long, narrow ship propelled mainly by oars, that were used as warships (Isa 33:21). Today, a galley is the kitchen area of a water vessel. Therefore, Noah’s Galley is the main dining room for all the Sojourners and staff at our facility.  Served by Martha’s Kitchen and the Tower of the Ovens, meals are served three times a day, every day of the year.  The Galley is managed by a Governor and has a full-time Sous Chef to oversee preparation of the meals.  Bussers and Dishwashers work to keep the Galley always looking good.  Decked out in a Noah’s Ark theme (with obvious liberties), this is a great place to gather for meals and fellowship.  Serving the Galley as host and hostess, directing people traffic, assisting with any problems, being encouragers, and adding to the fun atmosphere for the folks eating here are none other than Mr. & Mrs. Noah.  Floor to ceiling cages with birds and other “animals”, a paddle wheel with water, large-beamed ceiling, and planked tables surrounded by comfortable chairs combine to make this both a relaxing and an interesting place to enjoy eating.  A large beverage center managed by a Beverage Captain is in the Galley and is available 24 hours a day.  Food can be served family-style, with a full host of wait-staff, but it most commonly serves the food buffet style with kettles of soup, a salad bar, hot/cold tables of selections, and a desert table all easily serviced and maintained by Martha’s Kitchen and the Tower of the Ovens.  Cashiers maintain counts for control and inventory purposes, using the ID card system.  Under the direction of the Governor of the Feast, popular items are repeated while unpopular items are dropped routinely from a five-week rotating menu.  Breakfasts offer a wide variety of choices; lunches are generally soup, salad, and sandwich choices; and dinners are hearty.  Fresh products get menu priority, followed by frozen and then canned products.  Elisha’s Pantry always maintains supplies to cover one week of meals due to any emergency down-time.  
 

Together, Martha’s Kitchen and Tower of the Ovens work to feed a tremendous number of people every day at our facility.  In some instances, pre-prep and prep work is done by the two, and then finishing is done wherever the food is being served.  The venues where this occurs, and that are directed by the Esther and Nehemiah Hearth include:
 

Acacia Gardens Cabaret A full-service restaurant located at the facility.   The Cabaret is THE place to stop for breakfast, lunch, dinner, or something in between.  The interior is a most unique mix of Northwood’s shanty and tropical forest…with several garden areas that have been specially landscaped by the Farmer’s Tribe to make this a really comfortable, although unusual, place with lots to look at and enjoy during your visit.  A uniformed Maître d' greets you, seats you and serves as your host.  If you’re old enough to remember the antics in the original Shakey’s Pizza Parlors and Farrell’s Ice Cream Parlor’s, Acacia Gardens Cabaret may remind you just a bit of those places.  
 

The Cabaret’s great chefs proudly prepare the food, along with fresh bakery from our Tower of the Ovens including mouth-watering breads, desserts, and other delights for you to enjoy not only while at “The Gardens”, but to take home with you as well.  You will really enjoy the breakfast menu complete with everything from eggs, cereals, biscuits and gravy, pancakes, and a huge selection of other breakfast favorites…you will want to be sure and try the chicken and waffles on one of your visits!   
 

Lunch at Acacia Gardens Cabaret features homemade soups, sandwiches, and other tasty treats, while dinner time sees the restaurant transition into a wonderful, old-fashioned Wisconsin Supper Club – complete with a relish carousel arriving at your linen table clothed table shortly after you are seated.  Keeping current with the latest in taste trends yet following the historical Supper Club offerings, the menu is rich with appetizers, soups, salads, and choices from an eclectic selection of beef, poultry, pork, seafood, and vegetarian selections.  A traditional Wisconsin Fish Fry is served on both Wednesdays and Fridays.  
 

Whatever you do, be sure and save room for one of Acacia Gardens Cabaret’s fantastic desserts…one of the features is a Funnel Cake Sundae that features a freshly made traditional Funnel Cake, with a pile of homemade custard topped with your choice of fruit and sauce before being smothered in real whipped cream and topped with a cherry.  Just too good to imagine…you simply must experience it!
 

Acacia Gardens Cabaret is a friendly, comfortable place designed so you can sit back, relax, meet with friends, or for business, and enjoy the never-ending bustle of activity for your enjoyment as you dine.  Your server may suddenly burst into song, dance, or both.  Someone may sit down at the piano, or an individual or small group may be performing – whether it is singing, dancing, mime, magic, juggling, or something else - - - You’ll never know until you visit the Acacia Gardens Cabaret.
 

Agora Food Hall (ah-go-RAH) an open space that served as a meeting ground for various activities of the citizens in ancient Greece. The name connotes both the assembly of the people as well as the physical setting. In the Greek of the New Testament, the "agora" was the marketplace, the place of public assembly, the center of community life. It was the place where people met and greeted one another, where children played. (Acts 17:16-33). It was the place where news was circulated, where ideas were exchanged, and where the gospel of Christ was first proclaimed. The agora also served as a place for theatrical and gymnastic performances. In Athens respectable women were seldom seen in the agora. Men accused of murder and other crimes were forbidden to enter it before their trials. Free men went there not only to transact business and to act as jurors but also to talk and idle—a habit often mentioned by comic poets. In exceptional circumstances a tomb in the agora was granted as the highest honor for a citizen.
 

An interesting note: those who become Christians are spoken of in the New Testament as "redeemed" in Christ, or "bought" with the blood of the Lamb, and similar expressions. The Greek words often used to describe this are "agorazo" and "exargorazo" -- which literally mean to be "bought" in, or out of, the marketplace! (In the Roman Empire, the "agora" often served as a "slave-market".)  So, the "agora" was, and is, the place (1) where opinions are circulated and evaluated, (2) where new lifestyles are "sold" and "bought", and (3) where people's lives are changed!
 

Food halls and public markets, which have roots dating back centuries, are getting a modern twist. With discerning chefs in the mix, these spots are more appealing than ever. Spaces where multiple food vendors share a roof are nothing new in Europe or Asia. So why all the stateside interest now?  Part of it stems from the evolution of modern dining: giving people innovative options in a casual environment. The crowds that gather at food truck parks in cities across the country prove that putting a selection of local food businesses where people congregate is a winning formula. While interest in food trucks has exploded, the economy has necessitated opportunities for entrepreneurs to get in on brick-and-mortar places. Restaurant operators and startup food vendors benefit from the increased foot traffic and lower overhead offered in a food hall. Between the need to reintroduce social settings and the advantage of many options in one place, success won’t go away.
 

The Agora Food Hall is an all-local dining concept that features a series of 15 kitchens under one roof where some of the best chefs and start-up entrepreneurs from throughout southeastern Wisconsin prepare a variety of food styles, and cuisines, centered around a large comfortable dining area that accommodates the individual, family, or group easily. High-end as well as budget friendly foods are available. Companies demonstrate their food related products gadgets, and appliances, to the entertainment of the customers throughout the Hall.  If you choose, you can simply grab and go. We provide the ability to place your individual or group order ahead from any of the vendors via one simple link. If you’re looking to host an intimate gathering, celebrate in the entire hall, or perhaps have a party in our private dining lounge or on the outdoor patio, the staff is waiting to help you plan your next event.
 

Imagine being able to go to one location to enjoy African cuisine, foods from the Far East, the Nigerian “Buka Experience,” Thai foods, the best in German foods, Spanish, French, Greek, Hispanic, native Indian, Japanese, Italian, or Indian foods.  This is where “foodies” head!!
 

Arcadian Way Vending The main street of Roman-era Ephesus was the Arcadian Way, leading from the city's busy harbor to the foot of the Great Theater. So, the group that travels all over our facility operating and maintaining a variety of vending machines and food carts has this name.  Sojourners, staff, and visitors can pause and get a quick pick-me-up item to eat or drink from the machines which focus on providing beverages, fresh fruit, vegetables, and healthy snack options.  The Carts move throughout the public area of the facility offering visitors some unique treat items.  Some of these items focus on the season of the year, iced treats in the summer, roasted chestnuts in the winter as an example.  Very strong Stockers have the task of moving products and carts wherever needed around the facility.
 

BBQ Church we are clearly called to be Jesus' "witnesses" where we live and around the world (Acts 1:8). BBQ Church offers a message of hope and some levity while serving delicious meals, not in any way trying to make light of what's happening around the city, but to try to give people a moment of humor and joy to know that God loves them, and we love them. BBQ Church offers a wonderful array of menu items.  Starters like brisket burnt ends, smoked bacon wrapped poppers, a variety of nachos, followed by homemade soups and fresh salads.  Side dishes like baked beans, coleslaw, potato salad, macaroni and cheese, several different jambalaya, red beans and rice are all prepared each day.  Don’t forget to try their signature cornbread with whatever you order.  And then there’s the main attraction: smoked and barbecued beef brisket, pulled pork, ribs, steak, chicken, turkey, sausage, seafood, and vegetables take the pulpit here.  Whether in a sandwich, taco or wrap, or a full meal, the BBQ masterpieces are available in the most phenomenal menu variety ever.  Don’t you dare leave without trying at least one of their desserts: Banana Pudding, Strawberry and Cream Shortcake, Caramel Pecan Pie with Toasted Coconut, or Brownie Sundae, you can’t go wrong.
 

Beth Shittah Dining Room at Beulah Land Theater
 

Beth means house.  Shittah is a tree of uncertain identity but probably an acacia, the wood of which the ark and fittings of the Hebrew tabernacle were made from a Shittah tree.  Acacia can be found growing wild in the Sinai desert and the Jordan valley. The Beth Shittah Dining Room is attached to our Beulah Land Theater and is used for serving a meal to those who are about to attend a performance or event in the Theater (more theater information can be found in the Great Commission Tribe).  
 

Every meal Beth Shittah prepares includes a choice of beverages:  hot, fresh brewed coffee or tea, iced coffee or tea, the flavored iced tea of the day, milk, fountain soda (Coke, Diet Coke, Orange, Lemon-Lime, Root Beer), and always ice-cold water with a little twist of lemon.  Additional beverage selections may be ordered off the beverage menu.
 

Patrons with any dietary restrictions can advise the staff prior to arrival and the kitchen staff will gladly work with them to accommodate their needs. All meals vary depending on the event going on in the Theater. For instance:
 

Musical or dramatic performances, both matinee and dinners guests enjoy pre-fixed 5 course meals of freshly prepared foods customized by the Chef de Cuisine to reflect the theme of the actual production.  The appetizer course is always something very unique, and exquisitely prepared.  The soup course is homemade, rich, seasoned just right and comes with a selection of freshly baked goodies made right at the Tower of Ovens Bakery.  The salad course is a bouquet of beauty served with our homemade dressings.  The entrée course features only the very freshest and top choice in meat or seafood, prepared to please your palate.  And, the dessert course is a work of decadence, rich and satisfying to finish off the dining experience.
 

Children’s Menu for Performances:  all children’s meals come with a special young person’s appetizer; choice of mini-salad or mini-soup; French fries, mashed potatoes, or rice; an entrée choice of: Chicken Tenders, Grilled Cheese Sandwich, Hot Dog, Little Steak, Mini Burger, or a PBJ; and a small funnel cake sundae.  Beverage choices include vanilla/chocolate/strawberry milk, soda, or juice.  Note: menu Entrée and other menu items may be available for children – patrons can inquire prior to attendance.
 

Gospel Revue: Each time the Revue takes place, Beth Shittah prepares a down-home, Sunday after church style meal, served family-style to the table.  Included in the offering will be several entrees, befitting any good Sunday meal such as:  Pot Roast, slices of Baked Ham, Baked or Fried Chicken, Mashed Potatoes & Gravy, and a Vegetable Dish.  All are served with a freshly made pasta salad, a salad of fresh greens and other tasty ingredients, along with a basket of fresh baked breads, rolls, and biscuits.  The Dessert Tray always has a selection of freshly made items.
 

Prayer Breakfast:  Each breakfast features assorted donuts, pastries, and other baked goodies; a selection of Juice’s; seasonal fruit, smoked bacon, maple sausage, and a fantastic baked egg dish – some clever new combination of tasty ingredients each time or other entrée selections such as pancakes.
 

Business-People’s Power Lunch:  Always something trendy – choices might include Roast Beef Sandwiches with seasoned Waffle Fries, Breaded Walleye Sandwich with curried potato salad, or Bacon Chicken Ranch Salad with a croissant.  There are always several choices, always fresh, and always delicious.
 

Christian Artist Series:  Dig into our terrific basket of freshly baked goodies, some of Papa’s Coleslaw and Mom’s Potato Salad, a fresh garden salad with your choice of dressing, and an ever-changing selection of entrees, vegetables, and potatoes.  Perhaps it’s the fried, roasted, or grilled chicken, the pork chops, beef tips, roasted turkey, pork roast, or farmer’s steak, you’ll always have a choice of two, accompanied by a choice of vegetable and potatoes:  whatever is freshest, and the Chef thinks will taste best together.
 

Singles Breakfast:  Served “family style” to each table – enjoy the fantastic pancakes and hot maple syrup, breakfast sausage, ham slices, freshly scrambled eggs, country fried potatoes, fresh squeezed juices, specialty breads, oh, and did we mention the hot-from-the-fryer donuts?
 

Mom’s Luncheon: a meal fit for only the best because the moms are.  Sit back and enjoy the Chef’s selection for the day of a cup of homemade soup, a wonderful fresh salad, and a unique and delicious sandwich creation that will satisfy any appetite and provide energy for the rest of the day.  Mom’s sweet tooth isn’t forgotten, each luncheon is always topped off with a Queen-sized portion of dessert.
 

Men’s Breakfast:  Fantastically prepared selections of manly breakfast items – almost considered sinfully good by some folks.  No sissy-britches kind of stuff here, our men get choices from a buffet filled with selections like:  Biscuits and Gravy, Man-Sized Pancakes, Rib-Stickin’ Hot Oatmeal, Sausage, Bacon, Hash Browns, Fried Potatoes, Hearty Breakfast Burritos, Manly Baked Eggs, some hot-out-of-the-fryer donuts, and juice that our Chef has helped squeeze with his own two fists!  Get the idea that no one goes away from the men’s breakfast hungry?
 

Grace Concessions a full concessions operation with portable stands, trailers, and extensive menu options of all the usual concession items: popcorn, peanuts, nachos, cotton candy, funnel cakes, all kinds of fried foods and so much more.  Grace Concessions features their own culinary creation, the immensely popular Grace Burger: the bottom of a toasted, buttered Sheboygan hard roll gets a grilled 1/3# prime rib patty that has a secret blend of seasonings, topped with a slice of Wisconsin sharp cheddar cheese and some crocked onions; on top of that goes a 1/3# grilled brat patty topped with another slice of Wisconsin sharp cheddar cheese, some sauerkraut, a slice of homegrown tomato, giant thin dill pickle slice, diced green chilies and shredded lettuce. Grace Concessions can go just about anywhere, and their trailers and stands can be seen at many events throughout southeastern Wisconsin and beyond.
 

Our Lady of Fried Donuts is yet another way of reaching out to people.  This little church-like trailer can go to festivals, or to the scene of an emergency. Anywhere throughout the area where the Tribe feels their presence might be needed, or effective.  They also have a storefront in our facility, serving simple, fried cider donuts, Crullers (Naked Ladies with Their Legs Crossed), a rotating selection of other donuts such as glazed, jelly, cake, long johns, authentic paczki, Persians, sprinkle, apple fritters, cinnamon rolls, and more.  Coffee, water, flavored milks are all available to go with your selection.  
Serveries are specific areas where prepared meals or partially prepared meals are sent via the Cupbearer’s Envoy.  Some

 

Serveries are specific areas where prepared meals or partially prepared meals are sent via the Cupbearer’s Envoy.  Some Serveries offer the opportunity to prepare snacks or light meals (“SN” in chart below).  Others serve three meals every day (“DM” in chart below), some serve meals as needed (“ND” in chart below) while others prepare snacks and meals for special events (“SP” in chart below).  All the Serveries are monitored by the Servery Chief, with a Lead Person, Servers, and Dishwashers.  Specific events may necessitate using a specific Servery for a special event.  Each Servery must be monitored continuously for cleanliness, maintenance, and inventory. The breakdown for these Serveries is as follows: