I highly reccommend this article about Michael Ennis, described as probably the “best soup kitchen chef in New York” in today’s New York Times.
Ennis uses homemade stocks, organic peanut butter, oils without trans fats, and local produce when possible. I particularly love this quote regarding the occasional criticism he receives:
“They’re still customers, whether they’re paying $100 a plate or nothing,” Mr. Ennis said. “One thing we do here is listen to people and let them complain. Where else can a homeless person get someone to listen to them?”