After over 30 years in the bakery business, nearly a decade at The House of Bread and a lifetime of serving his neighbors in need through volunteer efforts at St. Vincent de Paul, Bill Evans sought his next opportunity to help. In 2015 he started a non profit called Set the Banquet Table. The original purpose was to create baking, cooking and dining opportunities with a ticket price that benefitted the food related charity of the purchaser’s choice. Bill was initially joined in this venture by fellow board members Bill Sibbing, Chef Matt DeAngulo and Stan Troha.
In 2018 the board added Tom Bensman as a member and carried on with the informative and entertaining mission. When the tornadoes of 2019 hit, Bill and Chef Matt discussed ways to make a bigger impact, thinking specifically of preparing chef-quality meals for those in need. By the time the COVID pandemic reached us in March of 2020, their dialogue expanded to include Amanda DeLotelle and other past colleagues. This group developed a new project under Set the Banquet Table: Miami Valley Meals.
Fast forward to 2021, and Miami Valley Meals is now our nonprofit’s major focus, with meals distributed weekly through more than 30 active partner organizations that feed the hungry. This would not have been possible without initial major CSBG CARES dollars through the Miami Valley Community Action Partnership, support from a coalition of established local nonprofits combating food insecurity, generous donors, grant dollars and community support. Because of this diverse support, we have been able to scale up and feed more people.
As our operations expanded, so did our leadership team: Paula Joyce, Daryl Adkins and Bonnie Baker-Tattershall joined our board.
Our production, operations and administrative staff at Miami Valley Meals are second to none. They work hard to provide chef-prepared meals that are both delicious and nutritious. Not only do we adhere to strict USDA standards, but we are ServSafe Certified, and we follow an extensive HAACP plan.
We hold our history close to our hearts as we stride with unwavering dedication to our mission and the people we serve. We appreciate our supporters and partners who have joined us in our ongoing efforts to address food insecurity in the Miami Valley.
Miami Valley Meals Board Members include citizens with experience in culinary arts, business, and education.
Our culinary team transforms recovered foods into hearty, chef-inspired meals to be distributed to a network of partners serving the hungry in the Miami Valley. We currently distribute an average of 3,500 meals per week. Check out our Partners page to learn more!
Hosted at the Gem City Market Community Teaching Kitchen, our free culinary education classes focus on basic techniques to build flavor and improve the taste of participants' home-cooked meals. This program is currently on break and will return soon!
Our model aims to reduce food waste in the supply chain and also in our own facility. The majority of our meal ingredients are recovered foods, mainly from the Foodbank. Any food scraps that result from processing are composted to create mulch for our future garden.