09/11/2025
Proposal for the RCM Ranch Staff Appreciation Dinner
Presented by the Residents of Recovery Centers of Montana
Date: September 2025
Introduction
As a heartfelt token of our gratitude, respect, and appreciation, we, the current residents of the Recovery Centers of Montana (RCM) Ranch, humbly propose the RCM Ranch Staff Appreciation Dinner, to be held in September 2025.
In a place where people come from all walks of life to begin the difficult but beautiful journey of recovery, the presence and support of the RCM Ranch Staff is nothing short of life-changing. This dinner is our way of giving back—to express, through effort and food, what words often fail to capture: thank you.
Purpose
This dinner is not just a meal—it’s a tribute. We residents see the hard work you put in every single day. We see the way you bend over backwards to support us—not only through structured programs, but in the countless, often invisible moments of kindness, patience, and encouragement. Whether it’s coordinating appointments, managing medications, running groups, handling admissions and discharges, or simply offering a few kind words when we need them most—you show up. Every day. For all of us.
We know that work like this is demanding. It’s emotional. It’s exhausting. And far too often, it goes unrecognized. That’s why we want to take this opportunity to say, without reservation: you deserve to be celebrated.
The Inspiration
The idea for this dinner began as a simple conversation among residents. One of our fellow residents shared the idea of hosting a staff appreciation dinner as a way of giving back. With his culinary background, he helped design the menu, prepare the ingredients list, and organize the kitchen efforts among the residents.
Why Cajun Food?
Across cultures, food has always been a powerful way to connect, celebrate, and express love. For this special occasion, we’ve chosen to cook Cajun food—not only because of its bold flavors and rich textures, but because of what it represents.
Cajun cuisine has roots in resilience. It originated with the Acadian people—French settlers who were displaced and eventually resettled in Louisiana. With limited resources, they relied on simple, locally available ingredients to create meals that were hearty, flavorful, and communal. Over generations, Cajun food became a symbol of survival, creativity, and community—a reminder that even in hardship, there is room for joy, togetherness, and celebration.
In many ways, this mirrors our journey here at RCM. We come with pain, with struggle, with history—but we’re learning how to take what we have and turn it into something better. Something nourishing. Something worth sharing.
Menu for 75 Guests
Prepared by Residents
Main Course
Chicken & Sausage Gumbo
Served over white rice
(A soulful, slow-simmered stew featuring a rich dark roux, sautéed vegetables, tender chicken, and smoky sausage.)
Sides
Southern Collard Greens
Braised in flavorful stock with Cajun spices and apple cider vinegar
Creamed Corn
Sweet corn blended with heavy cream, butter, and spices
Hush Puppies with Remoulade
Crispy cornmeal fritters served with a house-made tangy dipping sauce
Ingredients List
Proteins
30 lbs. Bone-in Chicken Thighs
10 lbs. Andouille or Smoked Sausage
Vegetables
20 lbs. Yellow Onion
15 lbs. Green Bell Peppers
10 lbs. Celery
1 lb. Garlic
20 Bunches Collard Greens
(2) 10 lb. Cans of Corn
Dairy & Eggs
1 Gallon Buttermilk
Eggs
Heavy Cream
Butter (for cooking and baking)
Melted Butter (for batter)
Dry Goods
4 Qts. Flour (for roux and batter)
2 Qts. Flour (additional for batter)
4 Qts. Cornmeal
Baking Powder
Baking Soda
Seasonings & Misc.
1 Large Bottle Worcestershire Sauce
1 Can “Slap Ya Mama” Cajun Seasoning
Brown Sugar
Apple Cider Vinegar (ACV)
Salt, Black Pepper
Onion Powder, Garlic Powder
Dried Thyme, Fresh Thyme
Paprika
1 Jar Chicken Better Than Bouillon
Cooking Method (For Gumbo)
Roast the chicken thighs until golden, then remove and shred the meat.
Prepare a stock from the chicken bones, seared onions, carrots, and bouillon to deepen the flavor.
Make a dark roux by slowly cooking flour and butter until it reaches a deep, nutty brown.
Dice and sauté the “holy trinity” of Cajun cooking—onions, bell peppers, and celery—until soft.
Combine roux, vegetables, and seasoning, simmering until it thickens to a gravy-like consistency.
Add the chicken, sausage, and fortified stock, and cook everything together for at least an hour to develop full flavor.
Prepare side dishes and hush puppies fresh on the day of the event, ensuring they’re served hot and flavorful.
Closing Message
To every member of the RCM Ranch Staff:
This dinner is for you.
It’s a simple offering, but one made with sincerity and care. It represents our gratitude for your tireless dedication, your empathy, your strength, and your willingness to walk alongside us on some of the hardest days of our lives.
You have shown us what it means to serve others with love, with humility, and with grace. In return, we offer this meal—a symbol of the respect and appreciation we hold for each and every one of you.
Thank you, from the bottom of our hearts.
We hope you enjoy every bite.
With love and respect,
The Residents of Recovery Centers of Montana Ranch
THIS IS WHY WE DO WHAT WE DO!!!
SHOUT OUT TO OUR STAFF AT THE RANCH
