For one dinner, going old school

After serving kids most of this summer, Saturday's meal will be geared toward grown-up tastes.

After serving kids most of this summer, Saturday’s meal will be geared toward grown-up tastes.

On Saturday, we’ll serve our sixth Sponsor’s Dinner, an opportunity for the camp director to share with hundreds of supporters how God blessed the ministry in the last year, with particular emphasis on the summer, when there were hundreds of new faces and dozens of decisions for Christ.

In the years since we first served this dinner, I’ve seen trends on what merely gets consumed and what gets devoured. And for this meal, there’s a definite appreciation for classics. For instance, we will serve stuffing, and I fully expect there to be none left when I try to eat later.

So that’s what we’re doing. Here’s Saturday’s menu:

Herb-brined turkey breast
Cumin-scented roast pork loin
Mashed potatoes with gravy
Traditional stuffing
Peas with bacon and onions
Sunday dinner rolls
Sac salad with mixed greens, cucumbers and grape tomatoes
Chocolate trifle with mixed berries
Blondie trifle with chocolate and walnuts

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