Norco thanks Bob and Debby Berube for taking charge of the menu and meal prep. For those who came out to enjoy the meal, they had both succulent wood smoked pork and wood smoked chicken, baked potatoes the size of softballs, healthy side salad, and Boston style baked beans, thirst quenching water-melon and cookies/coffee cake for dessert. Appetizers included fresh cut/fried season french fries and cheese/crackers. Thanks for the volunteers who helped with setup/cleanup including Rudy Sax, Len Pukaite, Jason Kunst, Tom MacIntosh, Dan Falk, Matt Burdilus, and Tony Davenport.
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