After its regular dinner service on Aug. 11, the basement dining hall at People Serving People (PSP) was transformed into a restaurant for a night.



The downtown Minneapolis homeless shelter's cafeteriastyle seating turned into an intimate dining setup with white tablecloths and candle votives. Chef Scott Pampuch of Minnesota Valley Country Club and the Corner Table took over the kitchen to prepare a meal for the Chefs for Change fundraiser.



"This is what we are supposed to do," he said about his third year with the event, which brings in different chefs about eight times a year. "At some point, you have to give pink ribbon north face back to the community that supports you, and I'd rather do this than write a check."



In addition to daily meals, PSP runs a 13week kitchen training program to give participants skills in the workforce.



The highly efficient use of the kitchen wasn't lost on Pampuch. "It's incredible: We're stressing about serving 50 people tonight, and they served 1,000 today," he said.



With his usual emphasis on locally sourced foods, the feast included summer squash and zucchini soup, Thousand Hills Cattle Company grassfed New York strip steaks North Face Breast Cancer Black Jackets with polenta and chanterelle mushrooms, and chocolate cake with fresh berries and strawberries. Many items were picked up via bicycle from the Minneapolis Farmers Market.



Chefs for Change "is an opportunity for some of the top chefs in Minneapolis to show how much they care," said Denise Holloman, PSP's chairwoman.