Recipe for Friendship
Behind-The-Scenes Post Committee Promotes Good Food, Good Company, Good Times
by J.W. "Pete" Peterson, correspondant at large, with reporting and photos by Diane Peterson
Post 30 Supper Committee: (L to R) Alan Gilbert, Chris Hayes, Tom Yoder, Alan Perano, Charles Ashley
One American television food critic says that good eats can never happen if left to a committee. He obviously has never attended a monthly Post 30 gathering where an often taken-for-granted yet dedicated group of men serve a welcomed evening supper meal. It's the efforts of the so-called Supper Committee, a small crew of members headed by Chris Hayes, assisted by Alan Perano and Tom Yoder. There is even a non-veteran from the community in the group, Alan Gilbert, who volunteers his time to help out. And, if you leave the kitchen door unlatched, you never know who else might arrive early to occasionally help out, like Charles Ashley.
Planning the menu begins well in advance. Entrée selections might repeat a favorite dish that diners favored previously, like meatloaf and potatoes, vegetable soup with corn bread, and other yummy items. Ingredients purchased shortly before each meeting ensure quality and freshness. Between 25 and 30 meals may be prepared depending on the size of the expected crowd. Signing up beforehand is essential to assure sufficient food is available. There have been some special occasions where as many as sixty meals have been prepared. And remaining food is always available to take home.
Dishing it out
On monthly meeting days, committee members can be found on the job at the Legion Hall as much as three hours early, setting up tables, putting out utensils and other needed service items. And then there’s the cooking. Chris Hayes is the head cook, ably assisted by the others. Alan Perano often specializes in preparation of potatoes and vegetables but says he and Tom Yoder do whatever they may be called upon to do. Alan Perano is the crew’s point man for desserts, employing the creative strategy of encouraging other members to bring their favorite home-made treats to share with the diners.
True grits
McDonald's aspirant
There's an easy-going camaraderie in the kitchen, more like a social club than a work crew. Welcomes of "Hey, hey!", "Hello", ring out and there are handshakes and pats on the back, like they haven't seen each other in a month. Well, maybe they haven't. It's time to share and catch up on the news. Sometimes it's retelling stories already heard, or ribbing one another about personal things, the way a group of guys might do. In between friendly banter, they check with one another on how the meal is coming along. You might call it "chiding", or maybe more like squabbling between an old married couple. And, you have to remember, the kitchen guys are no spring chickens, so they take breaks when needed and time allows. Then, it's show time! The food gets moved to the serving area for members and guests.
Howdy, what's cooking
Taking a break
Chris Hayes says, "We've got meal preparation down to a science." And they do! With an outcome that is truly a slice of heaven! They don't accept tips, but thank you are always welcome.
