ROTARY CHICKEN BARBECUE AND FALL FESTIVAL 2011
Page 3
themind!
“These guys actually have to build
the fire pits from scratch, stacking
load upon load of concrete blocks,
constructing the walls, fitting the
grates, setting up the line. It's a lot of
heavy lifting, in every sense of the
word.
“Then, on the actual day of the
event, the preparation begins before
dawn-setting up tables, hauling in the
truckloads of fresh chicken and corn,
grilling and serving, rain or shine,
amid heat and hickory smoke, fol-
lowed by long hours of cleanup. But
all this work is what makes the event
work, every single year. So it's defi-
nitelyworth it,” Linville said.
Everyone pitches in and, judging
from the laughter, the familiar banter
and the friendly smiles of chef and
server alike, everyone is enjoying
every minute of it, including the
greatest pleasure of all-contributing
all profits from their efforts to help a
host of deserving charities, from local
scholarships to the international
eradication of polio,” she added.
“At the end of the day, we're tired,
exhausted. But it's that great, exhila-
rating, dead-on-your-feet tired that
comes fromhaving put all of yourself--
heart, soul and back-into something
that means so much, and does so
much real good, for the local and
world community.”
This year, as always, dinners will
be sold from 11 a.m. until 5 p.m. or
until sold out. Dinners are $10 if pur-
chased in advance from a Rotary
Club member or $12 on Sunday at
TheGathering.
Rotary Club Chicken Barbecue Committee members Paul Opdyke, Scott
Wirgau, Mike Sullivan, Bill Weber, Jeff Stella, Rich Eisiminger, advisor Mike
Richardson and chairperson Kay Linville are ready for the big day this year.