SUM Feast, 2018

The Danish Lutheran Church of Vancouver, B.C., will serve a meal for around 200 needy people on Sunday, July 29th, 2018, through Surrey Urban Mission, SUM. Find pictures from previous years’ SUM Feast here.

If you can help with serving, cooking, or baking, please contact Mogens Lemvig Hansen. Or send a donation to this project.

We will serve:

There are jobs for everyone at the Feast: serve the food onto plates, carry plates of food to our seated guests, serve coffee and juice, serve cookies, sit with our guests and be a friend, hand out bags of fruit at the door, clear tables, carry heavy trays of dirty dishes to the kitchen, rinse and wash the dishes. No matter what your comfort level and physical ability, we have a meaningful job for you.

If you are not coming to Surrey

If you cannot take the food you made to Surrey, please put it in the church freezer no later than the Wednesday before the Feast. This way we have time to thaw everything.

If you deliver food to our church later than that, please put frikadeller and sauce in the church fridge and cookies on the kitchen counter.

If you do come to Surrey

The venue is SUM Place at 10776 King George Boulevard in Surrey. Most of us should arrive between 3:30pm and 4:00pm. (The kitchen crew should arrive by 3:30pm.) SUM Place is part of a strip mall and there is plenty parking. If you need a ride—or can provide a ride—please let me know early by e-mail or phone, 604.320.0809.

Consider bringing an apron—tomato coloured. Do not bring unnecessary wallets, purses, jewelry, etc.

The Feast itself begins at 5pm, and we should be all done and ready to leave by 6:30pm.

Vegetarian Pasta Sauce

In large Dutch oven lightly sauté 1 large minced onion and 1 large minced garlic clove in olive oil.


1 28oz. tin stewed tomatoes
1 6oz. tin tomato paste
1 14oz. tin tomato sauce
2 Tbsp. Worcestershire sauce
1 Tsp. Kosher or Sea salt
1 Tbsp. brown sugar
1 Tsp. Basil
1 Tsp. Oregano
1 Tsp. Rosemary
1 Tsp. Thyme

Simmer at least 1 hour

Add any or all of the following in appropriate amounts

Optional: ½ cup red wine

Simmer for 30 minutes before serving

Serves 10 to 12 people.


1 kglean ground pork
or ½ pork and ½ veal or beef (ground)
1 large onion
2 eggs
1 Tbsp.salt
1 Tsp.pepper
200 mlflour
300 mlmilk
3–4 Tbsp.margarine for frying

Mix meat, onion, eggs, salt, and pepper and stir thoroughly. Add flour and stir in milk a little at a time. The mixture should be light and airy. Let it rest about 20 minutes in the fridge.

Brown the margarine in a skillet. Shape the frikadeller using a tablespoon against the inside of the bowl (bowl tipped slightly and spoon dipped in browned margarine) and form into oblong balls, approximately 7×5 cm. Brown on both sides over high heat 2–3 minutes, reduce heat and fry about 10–15 minutes, turning once in a while.

Makes about 24 frikadeller.