None of the 70 or so people who attended the last Lenten breakfast this morning at First Christian Church went away hungry. Brian Donovan and a host of helpers saw to that, fixing about 180 Texas-size slices of French toast, with sides of sausage and fruit.
“Each person probably will eat two slices and some three,” Donovan said shortly after 6 a.m. as he dipped slice after slice in a mix of eggs, milk, vanilla, cinnamon and sugar before slapping them on electric grills.
He had about 120 slices in warming trays before the first attendees walked through the doors at 7 o’clock.
Donovan has had practice in serving crowds. He cooked for nine years in the military and now is a cook at The New Greenery.
After leaving his position as a law enforcement officer, Donovan is planning a career in the kitchen. He enrolled Jan. 11 in a culinary course at the International Art Institute in Lenexa and anticipates having his degree sometime next year.
This morning, there was military crispness and pleasantry as Donovan went about the business of keeping those in the small kitchen busy at their tasks.
Wanda Lytle filled a metal bowl with prepared fruit before she and others began ladling the contents into small plastic cups. Joe Riebel made coffee, then prepared the grills and a couple of electric skillets for the dipped bread.
LENTEN breakfasts long have been a tradition in Iola.
This year’s series began at First Presbyterian Church and had five other congregational hosts prior to today’s final meal.
Local churches will have services on Good Friday and observe Easter as early as 6:45 for sunrise events on Sunday.
