Samaritan House is set to reopen with a new kitchen facility to serve its 1,500 daily meals

3 min. read
Denver Archbishop Samuel J. Aquila celebrates Mass in the Samaritan House Women’s Shelter chapel during the grand opening event on August 24, 2017, in Denver, Colorado. (Photo courtesyThe Catholic Alliance)

The Samaritan house recently finished some upgrades to their 32-year old kitchen facility that helps serve between 1,300 and 1,500 meals every day.

During 16 days of renovations at their 2301 Lawrence St. facility, they were unable to cook meals in their facility, but thanks to a coalition of restaurants and supporters, they were able to keep their residents fed as everything was getting wrapped up. 

“The Samaritan shelter is an extended-stay facility, the residents can stay up for 120 days where they can get support to get a job and some savings, and the ultimate goal is to get them into permanent housing,” said Mike Sinnett, Vice President of Shelter Services for Catholic Charities of Denver.

The upgrades will enhance the charity's ability to take care of those who have fallen on hard times and give them the support they need to get back on their feet, according to Sinnett.

“We try to take care of those that are poor and those with need, and the homeless are the poor and with needs,” Sinnett said. "We’re going to be able to be a little more economical in our use of utilities. Some of the equipment is bigger and has bigger capacity."

Some of those restaurants that helped patch the Samaritan House through as they finished up the project came from Sage Hospitality, which includes four restaurants: Kachina, Urban Farmer, Departure and the Corner Office. Each of the restaurants in the organization took two days out of the week to supply meals as the renovations were taking place. Little Caesar’s also stepped in and offered a discount.

Luis San Martin, general manager of the Corner Office, said they made sure to take no shortcuts when they were preparing their meals for the charity.

“It was important for us to serve the same food we serve in the restaurant,” Martin said. “We really wanted the nutritious side of things and the flavor to really come through.

"One of the guiding principles for our company is to engage and be able to support the communities where we exist."

Martin said his personal connection to the neighborhood was enough inspiration to want to lend a helping hand to the Samaritan House as they transitioned into their new kitchen facility.

"I live downtown, my business is downtown, and I like to support downtown businesses and initiatives. On my walk to work every day I see the challenges the homeless population faces. It was a no-brainer for us."

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