Our 2014 Supper was Saturday October 11th, 2014,
with seatings at 5:30 and 6:45 p.m.
We served 190 suppers. THANKS to everyone we came to eat,
and donated food, and helped prepare and serve.
Tickets in advance at the Tempest Book Shop.
Take-outs welcomed, but it’s fun to sit down.
In the early days, members contributed chickens right off the farm, often baking the chicken pie themselves. Our chicken pies now- chicken, gravy, and biscuits- no veggies in the pie- are baked by members and wives at home and also right in the Lodge kitchen. The rest of the menu is apple cider, cole slaw, mashed potatoes and gravy, buttercup squash, and fresh homemade apple and pumpkin pies with cheddar cheese. Most of the food is donated by members. The profit from the dinner benefits our building renovations and maintenance, and our scholarships and other charitable donations to the community.
Localvore alert: Our cole slaw features local red and green cabbage with golden raisins and toasted almonds in a maple syrup and cider vinegar dressing. Maple syrup and butter bring our hand-peeled local-grown buttercup squash to life. There’s local butter and milk in our local mashed potatoes. The cider is Vermont pressed local apples.