The director of Dorothy’s Kitchen says they provide guests with “the best we have to offer.”

After 30 years as a boutique caterer for wineries, Nicola “Nic” Bianchi has been the director of Dorothy’s Kitchen, the meal program of nonprofit Dorothy’s Place, for six years. Her staff and volunteers make about 150 breakfasts and 200 lunches every day for those who are hungry. They can’t do dinner, but school kids assemble to-go sandwiches for guests. Church groups, local chefs, families and others have come to help. And Executive Director Jill Allen says they intend to open a commercial venture selling sandwiches, salads and soups to fund the nonprofit.

Weekly: Why do you do this?

Bianchi: I love it here. I love the people. I believe in service to the poor. Cooking is what I do, so it was perfect.

Where does the food come from?

Pacific Produce supplies us with the top-quality produce we use everyday. Smart & Final, Nob Hill, Star Market, Grocery Outlet, Food 4 Less. Private donations. Of course the Food Bank. We see what the community [provides] and then we say, “How about we make this?” People would be astounded at the food coming out of here.

What is your philosophy about food?

I want our guests to have the dignity of a nutritious, high-quality, beautifully prepared meal in a clean environment. We have new tables and chairs, a patio and awning. You could be in any sidewalk cafe in Salinas.

What are guests’ favorite dishes?

Meatloaf, mashed potatoes, salad. Beans and rice [is] hot and fills them up. We make great soup. Our people have high nutritional needs, and with soup stock we get nutrients to them.

Are there restrictions?

No. If their hygiene isn’t appropriate, we can take them next door for a shower and clean clothes. Even [unruly] people we serve out the door. Everybody gets to eat.