Fa­mil­iar Fra­grances Fill Up City’s Com­mu­nity Cen­ter


Four cases of cab­bage, 100 pounds of car­rots, 150 pounds of pota­toes, 350 pounds of corned beef … just a few of the in­gre­di­ents be­ing cooked up by mem­bers of the Escalon Lion’s Club on Thurs­day morn­ing at the Escalon Com­mu­nity Cen­ter.

The prep work and cook­ing was in an­tic­i­pa­tion of the evening’s an­nual Corned Beef and Cab­bage Din­ner, hosted by the Lion’s Club to cel­e­brate St. Pa­trick’s Day.

Or­ga­niz­ers said they hoped to at­tract about 300 din­ers to the an­nual event.

The Thurs­day night din­ner was held for the com­mu­nity in lieu of the reg­u­larly sched­uled Lion’s Club meet­ing, with the fes­tiv­i­ties at the Com­mu­nity Cen­ter also fea­tur­ing the chance for win­ning some prizes and the op­por­tu­nity to visit with friends and neigh­bors.

Lion’s Club mem­ber Robert Swift said he was pleased that club mem­bers from some neigh­bor­ing cities at­tended and, in turn, some Escalon Lions ven­tured out to the Sun­day morn­ing pan­cake break­fast hosted by the Oak­dale Lion’s Club. “We sup­port each other,” he said. Swift added that it was nearly a full house for the Thurs­day night St. Pa­trick’s Daythemed din­ner, with or­ga­niz­ers pleased over­all with the event.

The lo­cal Lion’s Club sup­ports mul­ti­ple com­mu­nity ac­tiv­i­ties and pro­vides thou­sands of dol­lars in schol­ar­ships for grad­u­at­ing Escalon High School se­niors. The St. Pa­trick’s Day din­ner is just one of sev­eral events they host through­out the year.

Only two – not too many – cooks were tak­ing stock of the wa­ter boil­ing in an­tic­i­pa­tion of adding the corned beef on Thurs­day, with Bud Keener, back, and Chuck Sawyer, fore­ground, keep­ing a close eye on the pots.

Cut­ting up the cab­bage for the Escalon Lion’s Club an­nual Corned Beef and Cab­bage din­ner to cel­e­brate St. Pa­trick’s Day on Thurs­day were Reno Gi­un­toli, left, and Mike Pow­ers.

Lion’s Club mem­bers John Lar­gent, left, and John Pal­adichuk help put the ‘table­cloths’ down on ta­bles in the Escalon Com­mu­nity Cen­ter, pre­par­ing for the Thurs­day night Corned Beef and Cab­bage din­ner.

Tony Vic­torino was over­see­ing the potato sta­tion on Thurs­day, get­ting them ready for boil­ing on the stove dur­ing prepa­ra­tion for the St. Pa­trick’s Day meal.

A va­ri­ety of bas­kets and prizes were avail­able as part of the St. Pa­trick’s Day cel­e­bra­tion at Thurs­day’s Escalon Lion’s Club an­nual Corned Beef and Cab­bage din­ner.

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