Volunteers kept the meatballs – and the good times – rolling in the kitchen of the Ladysmith community centre on Sept. 3 as they prepped 150 lbs. of the delicacies for this year’s Oktoberfest.
Helpers came in the afternoon to mix the ground beef, toasted breadcrumbs and a secret mix of spices volunteers will take with them to the grave. In the evening, they rolled and shaped that mixture into balls and plopped them in the oven.
Despite the volunteers’ best efforts, the balls were not always uniform in size. “We’ve got three different sizes, small, medium and large,” said Randy Born, who helped organize the meatball efforts. “We’ll have to have three different prices,” he joked.
Once cooked, the meatballs were cooled down to room temperature and then placed in the freezer until this year’s Oktoberfest weekend.
Once the rolling finished, volunteers took a much-needed break, chatting amongst each other over a few beverages.
“I come here because it’s fun, and I know everyone here,” said Claudia Martin, who was on cleanup duty at the dish pit.
Volunteers are making special arrangements for this year’s Oktoberfest, the 40th edition of the festival. President Lorraine Bretzlaff said they will be doing a ceremonial tapping of a beer barrel to kick off the weekend, a first-time event, and will be hosting a band straight from Germany, arranged by the German Embassy.
The festival will also present gifts to the remaining living founders of Oktoberfest: Louise Donaldson, Roy Bretzlaff, Essie Schwartz, Karen Kelly and Shirley Bretzlaff. Founding members who are now deceased will also receive special recognition, and they are Clara Steinke, Frieda Krise, Rudy Schroeder and Clarence Bretzlaff.
Oktoberfest Ladysmith will roll into town on Oct. 3 and will run until Oct. 5. It will feature German beer, food, music, and the ever-popular truck and tractor pull. Interested volunteers may contact Kim Cluff at cluff_k@hotmail.com or call 819-650-0250.
