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Firefighters’ first fish fry-day

Firefighters’ first fish fry-day

The Equity
The Chapeau District Lion’s Club and the Pontiac West Fire Department joined forces on Good Friday to host a fish fry at the Harrington Community Centre, with the fire department’s proceeds supporting a group of students trying to get to Tennessee. Pictured, Lion’s member Patty Fleming was one of the happy cooks in the tent outside the community centre on March 30.

Donald Teuma-Castelletti
CHAPEAU March 30, 2018
The Lions and firefighters in a northern Pontiac community got together for a fish fry on Good Friday, looking to capitalize on the holiday to raise more money for some local smart students.
The Harrington Community Centre in Chapeau nested folks from all around the area on March 30, when the Chapeau District Lion’s Club and the Pontiac West Fire Department joined forces for their first community fish fry.
“This is our first and we’re raising money for the kids that are competing in the U.S.,” said Fire Chief Glynn Fleury.

Last month, a group of students from Dr. Wilbert Keon School qualified to compete in Tennessee at a science competition entitled Destination Imagination. The group of seven students, who are known as the Supreme Saturnians, will represent the entire province at the global finals portion of the showcase.
Considering the expenses of the trip, from hotels to meals and airfare, the students and community have been looking into various fundraising efforts, like a GoFundMe page.
Fleury said that the event had a limited number of spots available for the meal, as they were basing it on how much food they would have to prepare. The groups accommodated around 400 people at the community centre but looking back on it they knew they could’ve had a fair bit more.
“We could’ve sold 500 tickets, easily,” said Fleury, sharing that all the tickets had been sold out three days ahead of the meal.
He continued to say that most of their customers were there more to support the kids than anything, but by the filled plates and families gathered at the hall, their traditional fish and chips must have been a crowd pleaser.
The event saw 250 lbs. of potatoes chopped and deep-fried for fries, and another 460 lbs. of fish battered and fried, plus sides of rolls and coleslaw.
With the success of the meal, the groups hope to bring the event back next year, with the ability to accommodate a larger crowd.
“It’s our first year so we’re just feeling it out,” said Fleury.



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