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CWL hosts annual parish supper

CWL hosts annual parish supper

The CWL’s annual parish supper raised around $4,500 with over 250 meals served in total.
The Equity

J.D. Potié

CAMPBELL’S BAY

Sept. 8, 2019

The basement of St. John the Evangelist Parish in Campbell’s Bay was packed from wall to wall on Sunday afternoon, as hundreds gathered to indulge in a . . .

tasty turkey supper in support of the church.

Hosted by the Catholic Women’s League (CWL), the supper served as an annual fundraiser for the parish while giving locals a place to get together and socialize, according to the CWL President Theresa Dagenais.

Annually, the supper raises anywhere between $3,500 and $4,000 dollars, Dagenais said.

With over a dozen volunteers helping out, the majority of the food, including all the homemade pies were prepared and donated by CWL members, Dagenais said.

Judging by the lineup stretching all the way from the room’s entrance to the stairs going into the basement midway through the event, it was evidently one of the hottest tickets in town.

Throughout the event, around a dozen CWL members and volunteers worked hard in the back of the kitchen getting all the goodies, sauces and plates ready, while others served food and drinks directly from the bar.

Plus, folks were able to stay comfortably seated, as four volunteers roamed the room bringing plates of food and cold beverages directly to their tables.

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Serving a large variety of treats, including ham, turkey and mashed potatoes doused in gravy along with tons of tasty looking pies to choose from, there was an abundance of food on hand for folks to enjoy.

Dagenais explained that the fundraiser is vital for the Parish’s survival.

“It’s very important for the Parish to be able to get through the winter,” she said. “It helps to pay the fuel and whatever other bills that we want to pay with it.”

According to CWL secretary and treasurer Kay Ranger, the event raised around $4,500 with over 250 meals served and was noticeably more successful than in previous years.

“There were more people for sure,” she said. “More people from all over. I didn’t slow down all day. We had a long lineup all the way from 3:30 [p.m.] to 6:30 [p.m.].”

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Patrick Shea stirs a pot pot of steaming gravy.



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