Mr. Ennes, 55, is making good on a longstanding intention to do more volunteer work. He cooks 500 gourmet meals each week for people arriving at a church’s soup kitchen in search of a free meal. There is no standing in line. They sit at tables while volunteers deliver courses such as "a light soup of savoy and napa cabbages, endive salad dressed with basil vinaigrette, and simmered New Jersey bison in wine and stock flavored with fennel and thickened with olive oil roux." (An inspired artist is smashing the norm: NY Times)
