The Sauerkraut and Pork Roast Supper is held every fall (typically on the first Saturday of November). Tickets are sold in advance and there are set seating times. Occasionally, tickets are available at the door, but it is best to call ahead. We usually have two seatings: one in the late afternoon and another an hour and one-half later. The Sauerkraut Supper is Grace Lutheran Church’s biggest fundraiser of the year. The collective effort required to prepare the meal of sauerkraut, pork, boiled potatoes, whipped rutabagas and more, draws a large volunteer base from the congregation and greater community.
The menu is based on a meal that was first served at St. Paul’s Lutheran church over 75 years ago. (St. Paul’s is one of the previous congregations that consolidated to form Grace Lutheran Church.) The recipes have been tweaked to modern tastes, but the camaraderie of the volunteers and those sharing the meal has remained the same.
A team to help plan the supper typically forms in August or September. Group volunteer pre-prep sessions have included peeling and cutting up rutabagas (typically on the prior Thursday) and peeling potatoes, slicing cucumbers and onions, and rolling silverware in napkins (typically on Friday). The big volunteer session is on Saturday afternoon when the food is cooked, tables are set, bread, pickles and desserts are plated and everything is made ready for the guests. During the event volunteers serve food, reset tables between seatings and clean up.
Details on the current year’s Sauerkraut Supper (ticket prices and seating times) are posted on the home page as they become available. ALL are welcome to join us for this annual event as guests and/or as volunteers!