Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52FOCUS - OCTOBER 2016 9 New event Co-Chair John Debono has a keen sense of humour. He describes the menu served at the an- nual Seagrave Church Turkey Supper as including, “575 lbs. of turkey, 250 lbs. of potatoes and 132,492 peas – kidding, but maybe we’ll have to count!” There’s also bread rolls from Hank’s famous bakery in Port Perry. For dessert, there’s dozens of delicious home baked pies and cakes. About 60 volunteers pitch in to make a traditional tur- key supper for some 500 happy diners. Local businesses do their part to help too. Vos’ Independent Grocer orders in 25 turkeys with their Thanksgiving order, so that Seagrave Church can get a good deal. “Each turkey is basted and massaged with a delicious rub,” John revealed. It’s a special recipe concocted by his wife, Co-Chair Kim McCann. Hank’s roasts up the meat. Local farmers contribute turnip for the feast. Seagrave corner store, Aunt Bee’s, donates the coffee cream. “It’s a real community effort,” says John. “It’s amazing the amount of spirit that people put into this.” The feast is served up family style. The cost is only $20 per adult and $5 for youth aged 6-12. Kids under 6 eat for free! There are three sittings, at 4:45 pm, 6 pm and 7:15 pm. About 140 meals are packaged for takeout, un- der the leadership of Betty Somerville. “The diners are a lively crowd,” John says. Last year, there was a fun new element added to the eat-in dinner. A raffle was held, and the “hero” of the table got to have the first choice of the pies. They are baked with love, and every fruit imaginable, plus coconut cream, choco- late, pumpkin and Boston Cream. Putting on this mega meal “is a lot of work, but good fun, and challenging,” John said. He commended Ken and Eleanor Sturman for their “incredible 26 year run” organizing this event. The Seagrave Church Turkey Supper started out as a Fowl Supper many years ago, with goose, duck and chicken, as well as turkey, on the menu. One tradition that has not changed is serving a Christmas style pudding with caramel sauce. “People love it!” John says. “It’s a turkey supper with a purpose,” John explained. Proceeds from this fundraiser are used to give people in need a helping hand. “Seagrave is a small church with a big heart,” John concluded. By Lynn Campbell, Focus on Scugog Advance tickets only! Order by phone: John and Kim 905-985-0864, Keith 905-985-2489, Betty Lou 905-985-3595, Ken 905-985-7778, or Marg 705-357-3871. For more info, check out www.seagrave-church.com SEAGRAVE CHURCH TURKEY SUPPER Wednesday November 2 500 Turkey Suppers to be Gobbled Up! First there was turkey, then there was none! (Photo of last year’s dinner courtesy of John Debono.)