Stirring the pot for St. Patrick’s Day celebration


SourcePoint chef Chris Carloni stirs cabbage Wednesday afternoon in preparation for the organization’s St. Patrick’s Day dinner last evening. SourcePoint staff said all the proceeds from the dinner went to SourcePoint’s Meals on Wheels program. Carloni said that, in addition to cabbage, staff would also be serving corned beef with root vegetables and sauerkraut.

SourcePoint chef Chris Carloni stirs cabbage Wednesday afternoon in preparation for the organization’s St. Patrick’s Day dinner last evening. SourcePoint staff said all the proceeds from the dinner went to SourcePoint’s Meals on Wheels program. Carloni said that, in addition to cabbage, staff would also be serving corned beef with root vegetables and sauerkraut.


SourcePoint chef Chris Carloni stirs cabbage Wednesday afternoon in preparation for the organization’s St. Patrick’s Day dinner last evening. SourcePoint staff said all the proceeds from the dinner went to SourcePoint’s Meals on Wheels program. Carloni said that, in addition to cabbage, staff would also be serving corned beef with root vegetables and sauerkraut.

SourcePoint chef Chris Carloni stirs cabbage Wednesday afternoon in preparation for the organization’s St. Patrick’s Day dinner last evening. SourcePoint staff said all the proceeds from the dinner went to SourcePoint’s Meals on Wheels program. Carloni said that, in addition to cabbage, staff would also be serving corned beef with root vegetables and sauerkraut.
http://aimmedianetwork.com/wp-content/uploads/sites/40/2016/03/web1_Sourcepoint-St.-Pat.jpgSourcePoint chef Chris Carloni stirs cabbage Wednesday afternoon in preparation for the organization’s St. Patrick’s Day dinner last evening. SourcePoint staff said all the proceeds from the dinner went to SourcePoint’s Meals on Wheels program. Carloni said that, in addition to cabbage, staff would also be serving corned beef with root vegetables and sauerkraut.