his shoulders. Weber, however, isn't
worried.
He said he is very confident that
things will go exactly as planned on
Chicken Sunday, due primarily to the
six-man team in place to manage the
crew of more than 700 volunteers it
takes to accomplish the daunting task.
“So far, everything has been going
very well. I've been listening to the
corn grow,” he saidwitha chuckle.
Weber, like chairman Mike Sullivan
last year, worked his way through the
committee posts during the past six
years, learning all facets of managing
the tremendous undertaking of one of
themost popular events in the area.
This year, Sullivan is acting as an
advisor to the group, as the past chair-
man does each year. Jeff Stella is in
charge of purchasing and buying all
the supplies needed for the event,
including the chickens and the locally-
grown corn, along with all the other
various sundries and supplies needed
for the day. Rich Eisiminger is theman
to see about rack cleaning and corn
distribution, along with several other
jobs while the tickets are one of the
responsibilities of Mike Muma.
Brandon Bunt takes care of the signs
and the three conveyors that run all
day, and ensuring that the cooling trail-
ers are where they need to be. Ken
Jenkins takes care of security and
assignments for the other club mem-
bers while Ken Early manages the 700
volunteers that help the club during
the day.
“Without those volunteers, we sim-
ply couldn't do this,”Weber said.
That's true, too, of the clubmembers
who spend Saturday evening erecting
the huge barbecue pits in the parking
lot behind the gathering and start
bringing in the necessary charcoal,
grills and other supplies, along with all
the packaging and conveyer belts. Very
early Sunday morning, the fires are lit,
the ears of corn cleaned and the
remaining supplies unpacked and
placed where they need to be to allow
for efficient packaging of themeals.
Weber, a 45-year resident of
Plymouth Township said that this year
the price of the dinners had to be
increased by $1, due to the rising costs
of the food. The dinners which include
a half a barbeque chicken, chips, a roll
and butter, an ear of corn, a cookie and
a beverage, will cost $11 if purchased
from a Rotary Club member in
advance or at the ticket booths located
on Main Street. Tickets purchased for
themeals Sundaywill be priced at $13.
“This is such a community event.
The young students, the club volun-
teers, the people from the various
organizations. This effort really epito-
mizes Service Above Self, our Rotary
Clubmotto,” Weber said. “Our club has
given more than $50,000 in scholar-
ships to local students, all earned from
the barbeque and the golf outing.
“This brings the total community
together.”
FALL FESTIVAL 2015
Page 4
Committee
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