60th Sauer­kraut Sup­per

Dozens of vol­un­teers work to make an­nual event a suc­cess

Sentinel-Review (Woodstock) - - NEWS - BEV NEEB

Tav­i­s­tock is again gear­ing up for its an­nual sauer­kraut sup­per. Wed­nes­day, Nov. 14, will mark the 60th year the Tav­i­s­tock Men’s Club has been serv­ing up the Ger­many del­i­cacy and all the fix­ings.

The idea of a sauer­kraut sup­per in Tav­i­s­tock was first brought for­ward by the women of Trin­ity Lutheran Church. They held a few sup­pers be­fore the Men’s Club took over in 1959.

Men’s Club pres­i­dent Al Calder com­ments that the an­nual sauer­kraut sup­per rep­re­sents Tav­i­s­tock at its very best.

“We re­con­nect with peo­ple who have been com­ing for years on end and we wel­come new­com­ers. And in true Tav­i­s­tock style, we feed them an ex­cel­lent meal. Per­haps best of all, the pro­ceeds from the sauer­kraut sup­per are used to ben­e­fit our com­mu­nity. Win-win all round,” said Calder.

Mem­bers of the Men’s Club, their spouses and friends have had many years to get the de­tails just right, and those years have seen many changes. In the early days, ladies were bak­ing at least four snitz pies each for the event. Now that task is left up to Quehl’s Restau­rant.

An­other change made a few years back has re­lieved much ve­hic­u­lar con­ges­tion at the Me­mo­rial Hall. The club now dis­trib­utes take­out or­ders from their build­ing at 78 Wood­stock St. N. The park­ing lot at the Fran­cis Fu­neral Home across the street is avail­able to make it easy for peo­ple to pick up their din­ners. Tav­i­s­tock res­i­dents can also call the hall at 519-655-3573 to have the meal de­liv­ered right to their door. As well, on Nov. 14 Quehl’s Restau­rant helps out the club in an­other way by serv­ing the sauer­kraut din­ner on their menu for those who chose to eat at the restau­rant.

Co-chair­men Bill Wet­t­laufer, Steve Cahill and Ron Wif­fen gath­ered dozens of work­ers in Septem­ber to clean, shred, salt and pack the 17 45-gal­lon drums of cab­bage which by now have turned into sauer­kraut. Pota­toes, gravy, 1,200 pounds of roast pork from Krug’s Meat Mar­ket, ap­ple­sauce, cab­bage salad, 300 loaves of bread from Guen­ther’s Bak­ery in Mil­ver­ton and some 300 ap­ple pies served with cheese, rounds out the menu.

SCOTT WISHART/POST­MEDIA NET­WORK FILES

Racks of desserts await the hun­dreds of guests at the 2015 edi­tion of the an­nual sauer­kraut sup­per in Tav­i­s­tock.

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