The owner of Vancouver waterfront bistro Ten Ten Tapas is challenging other restaurateurs in the region to open their dining rooms to people in need.

On Wednesday, Derek Oelmann and staff at his False Creek restaurant seated and served 50 low income and homeless people who live in the neighbourhood.

It is something staff there have done twice since December, in part, because they can afford to.

“What I’d like to see is this replicated by other restaurants,” said Oelmann, putting forward his challenge in an interview.

“We did this relatively easily and inexpensively and could you (restaurateurs), once a month, open up your doors to the community?”

Chef Matthew Phillip prepared from scratch Wednesday’s service of what Oelmann called “kitchen scraps” — trimmings of high quality meat, fish and vegetables.

The pleased patrons dined on grilled Asiago, mozzarella and cheddar cheese sandwiches along with their choice of seafood chowder, tomato purée or beef-mushroom soup. The bread in those grilled cheeses is no ordinary bread, either — it’s a homemade artisan sourdough that Phillip baked fresh. Diners chased their meals with some soda.

The whole idea came to Phillip and Oelmann as they were sitting at the bar of Ten Ten Tapas one night. A homeless man knocked on the door and asked the pair if they had any leftovers they could spare.

The question came on the heels of a recent “not in my backyard” reaction from nearby residents to a pair of new shelters — one at 900 Pacific Street, the former site of A Kettle of Fish restaurant, and another at the former Quality Inn Hotel at 1335 Howe Street — recalled Oelmann.

He said Phillip looked at him and said: “Why don’t we organize a lunch for the new residents? I can do it with the soup I make and the bread I bake.”

Logistics for the pair of meals have been managed by staff at Gathering Place Community Centre, which works mostly with vulnerable people in Downtown South. Staff there hand out tickets to those who don’t regularly have a chance to be served fine food in a beautiful setting, and the recipients are welcomed by eager staff.

It was after the first successful service in December that Oelmann and Phillip decided to make it a monthly event.

He said a few local residents have reacted unfavourably to his effort, in keeping with lingering opposition to the shelters, but others have offered to help out.

“Our staff morale is high, the chef is in a great mood because he’s helping people out ... it’s just been a real nice feel good thing,” said Oelmann.

He said other restaurateurs and chefs have approached the pair to see how they can help out.

But Oelmann has been consistent in saying their model can be recreated at other restaurants around town.

“I’d love to see this being paid forward,” said Oelmann, who plans to switch the monthly meal to breakfasts come the busy summer months.

He invited anyone wanting to know how they can set up a similar service to come speak with him.

“You can do this. Just do it on a small scale.”

mrobinson@vancouversun.com