FALL FESTIVAL 2016
Page 12
have to reinvent the mouse trap,”
Stella said. “Every year we are tweak-
ing and fine tuning, trying to see if we
can make it more efficient, but it is
basically the same process every year.
It works,” he added.
“Frankly, we are in total awe of
what we can accomplish,” he said.
Members of the committee
advance through the ranks annually
each assuming responsibility for one
of the aspects crucial to accomplish-
ing the task every year. After being
responsible for the purchasing of
chickens and corn, along with all the
other necessary supplies, preparing
the pits, rack cleaning, signage,
machinery, packaging and ticket sales,
alongwith coordinating themore than
700 volunteers necessary to cook and
deliver that many dinners in one very
busy day.
“It takes many, many hours of pre-
planning,” Stella said. Bill Weber, the
chairman last year, acted as an official
advisor to the committee this year, just
as Stella will do next year when the
upcoming chairman, Rick Eisiminger,
moves up.
“I'm ready for the job,” Stella said.
In addition to Weber and Eisiminger,
the men responsible this year are
Mike Muma, Kent Earley, Brandon
Barbeque
from page 11
Rick Eisiminger and Chairman Jeff Stella hone their barbeque skills at the 'Dry
Run.'
