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ThE TRIBORO
Serving Taylor, Old Forge, Moosic & Surrounding Areas
ON THE INSIDE Police Reports
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BANNER February 12, 2015
“A Nice Home-Cooked Meal” St. George’s to host annual pork dinner by Shannon C. Keith
Around Town
TRIBORO BANNER EDITOR
Things to see and do Page 5
Valentine’s Day
Plan something great for your sweetheart Pages 8 and 9
Times-shamrock communiTy newspapers 149 Penn Avenue Scranton, PA 18503 Phone: (570) 207-3473 Fax: (570) 207-3448 E-mail: triborobanner@ timesshamrock.com
Volunteers Adam Leasure and Sarah Fife.
TS_CNG/TRIBORO/PAGES [T01] | 02/11/15
www.thetriborobanner.com
10:34 | KEITHSHANN
TRIBORO BANNER FILE PHOTO
It’s a tradition in the Triboro, one that draws folks from all over the area to St. George’s in Taylor right before Lent each year for the church’s annual pork and sauerkraut dinner. The line can — and does — stretch outside the door, as tempting smells keep the eager and hungry willing to wait for all of the homemade goodness inside. Over the years, the annual fundraiser has proved successful, with as many as 400-500 dinners sold during each event. Run entirely by a team of 20-30 dedicated church volunteers, the dinner is held in the parish hall, 745 S. Keyser Ave., this Sunday, Feb. 15, from noon to 3 p.m. The menu will include roast pork, sauerkraut, homemade buttermilk mashed potatoes, applesauce, green beans, homemade baked goods, pastries and other desserts, and beverages. “It’s just home cooked good food, flavored well and not over done,” said Mary Rachko. “It’s the atmosphere, it’s a nice hall. There’s no preservatives in the food.” The meal is sit-down at a cost of $10 for adults and $5 for children younger than 12 , but takeout will also be available. The kitchen is led by the Rev. Mark Leasure, who oversees all of the cooking and food preparation. His efforts are aided by parish members who, Rachko explained, are experienced in the restaurant industry. She shared that a lot of the prep work begins on Saturday for an event of this size, noting the value of having experts involved in the process. “They know how to manage the volume,” she added. “And, when we’re serving we’re generous with our portions. There’s a reason why people keep coming back. The food is good. We don’t throw away dishes with food on them.” When asked why St. George’s has found success with it’s pork dinner, Rachko surmised, “It’s a nice home-cooked meal that they don’t have to cook. People can just come and enjoy.” “As long as the weather is on our side, people can just come in and sit down and have us serve them,” she added. Advanced tickets and reservations are not required, however Rachko has started compiling a list of people intending to dine at the dinner Sunday, because, as she stressed, “when we run out, we run out.” For more information, or to get on the list, call 570-5622090.