Table Hoppin

TABLE HOPPIN’

Chef joins staff at Abby’s House

BARBARA M. HOULE

Maura Stevens is an experienced executive chef who last month accepted the newly created position of food and nutrition services manager at Abby’s House in Worcester, joining a dedicated staff and countless volunteers who work to serve women and children who experience homelessness or who have suffered trauma and abuse. “We are excited to have created a new position this year to further serve women and children access to healthy and nutritious foods,” said Stephanie Page, executive director of Abby’s House, which celebrates its 45th anniversary this year. At Abby’s House, values include hospitality and being a safe and welcoming place, she said. “We treat women with dignity and compassion, and listen to each other and give each other support. We value our diversity and foster healing and well-being for all.”

Food and nutrition support women’s overall health and wellness and recovery from trauma, substance use, mental illness, and underlying disease, ranging from diabetes to cancer, according to Page.

Stevens, who has worked with noted chefs across the country, knows the true meaning of the saying, “food heals the body and soul.” She’s all about healthy meals, nutrition and education.

Healthy meals include the grab-and-go lunches Stevens prepares with kitchen assistant Mattie Vance, a longtime Abby’s House employee. The carry-out program began when the facility’s dining area closed due to the pandemic. The room normally would be filled with residents and volunteers, eating meals together and enjoying everyday conversation.

The chef’s grab-and-go meals are pretty amazing. She doesn’t include sandwiches on the menu, opting instead for things like a risotto or a healthy quinoa salad. Interesting and surprising foods, incorporating lots of fresh ingredients and produce.

The COVID-19 pandemic has had both short- and long-term effects on the women and children who Abby House serves, said Page. Many women have experienced the loss of a job or reduction in hours, she said, leading to an increased need for food. “Abby’s House pivoted our weekly meals to carry-out meals, and provided 6,525 individual meals in 2020,” said Page. “We strengthened partnerships to help women access food, and gratefully received donations for our food pantry and carry-out meals, and received catered meals.”

Visit https://abbyshouse.org to donate to the nonprofit. Also, check out the list of food pantry needs and contribute if you can. The support of the community makes the work of Abby’s House possible, said Page.

Stevens likes the challenge of creating new dishes, using food donations. “It’s kind of like a chef competition, looking into a mystery box and having to figure out what to make,” she said. “We’re fortunate to have such strong community and donor support. The food pantry is a key element and vital to our work.”

She knows that when the pandemic regulations ease, seating in the spacious and welcoming dining area located near the kitchen will reopen. “We can’t wait,” said Stevens. Residents also will have the opportunity to sit in on cooking demos and culinary classes, sharing cultural cuisines. “Food is an important part of our personal story,” said Stevens. “Foods we eat say a lot about us and our cultural heritage. It connects us.”

Stevens’ impressive food knowledge and curiosity has led her on a culinary journey that included not only working in the food and beverage industry, but also restaurant management, recipe testing and menu development. In 2014, she became chef/owner of Nomad Catering in Auburn, specializing in global and healthful cuisines. Stevens holds a culinary arts degree from Schenectady County Community College in New York and has worked with award-winning chef, restaurateur and cookbook author Marcus Samuelsson in New York and Chef/Restaurateur Mark Miller in Washington, D.C.

She was resident chef at Sur La Table at Copley Place in Boston; executive sous chef at Struck Catering in Worcester; executive chef at Aramark Business Dining, to name a few.

Stevens knew a lot about Abby’s House and its advocacy services and programming before joining the team. As a chef she participated in its Springtacular event held annually at College of the Holy Cross in Worcester, prior to COVID-19. Some people may recall the event early on began as “Women in Wine.”

Springtacular has been one of the biggest food events in the city, and it directly supports the mission of Abby’s House, said Kelly Whalen, director of development. “The virtual event held last spring exceeded expectations, passing its fundraising goal, thanks to generous donors and corporate sponsors who stuck with us,” added Whalen.

Save the date, May 7-13, is Whalen’s message for this year’s Springtacular, the eight. It will be hybrid, incorporating a mix of virtual and in-person activities and featuring an online auction. Don’t miss out on this one! So many surprises and dessert boxes may be one of them.

The week-long campaign concludes May 13 with a live-streamed presentation celebrating the 45th anniversary of Abby’s House and all those impacted by the generosity of the community, said Whalen. Check Abby’s House website for more information and ways to get involved.

Note: Abby’s House has a nine-bed shelter and 79 units of supportive housing across four properties and offers advocacy and support services to each woman it serves. “Our vision is that women lead self-directed lives filled with dignity and hope,” said Page.

Maura Stevens’ food and nutrition services are an integral part of that mission.

From left, Stephanie Page, executive director for Abby’s house; Kelly Whalen, director of development; and Maura Stevens, newly appointed food and nutrition services manager.

CHRISTINE PETERSON

Game dinner at Castle

The Castle Restaurant in Leicester will have its annual Game Dinner on March 7.

Seating is limited; call the restaurant, (508) 892-9090, for more event information. Visit www.castlerestaurant.com for daily hours and take-out menus.