Sunday afternoon saw the Knights of Columbus hall in Fort-Coulonge packed with several hundred people for the annual cipaille supper. The traditional meat pie is a favourite in the community, and the turnout offered evidence of this, with tables and chairs set up out in the parking lot for overflow, and even a separate take-out window. 

Organizer and Knights secretary treasurer Graham Boisvert said that volunteers had been hard at work over the past week preparing the nearly 40 pots of cipaille and another 14 of beans. 

“We’ve been working all week to get ready for Sunday,” he said in the midst of the bustling kitchen filled with dozens of volunteers. 

Boisvert added that they cooked the 135 pies required for the event early that morning. He was pleased with the turnout for the fundraiser. 

“Last year in the kitchen, we served 325 and this year’s going to be more,” he said. “We did two servings right now, we’re going to be close to 400. That’s good.”

Boisvert said that the supper is one of the club’s bigger fundraisers throughout the year, and the money helps support the less fortunate in the community.