OVER 100 TICKETS are sold for the annual RC Cooks tasting event each year within the community. For pennies on the dollar, guests in return receive not only a fabulously delicious night out, but they also take part in raising funds for a much needed cause- college scholarships.
by Tonya Michalec Staff writer
Members of Reed-Custer Education Association are planning a night of delicious food, good conversations and the reward of helping local kids get to college.
The RCEA, made up of approximately 210 unions members that includes teachers, support staff, bus drivers and custodians, will be hosting its fourth annual RC Cooks Scholar Dollars Tasting Event to benefit graduating seniors.
"This is a great way for the education association and for the community to come together and make a difference for our own kids," said Jamie Meyr, volunteer and Reed-Custer Primary School first grade teacher.
The event is a four category cook-off where the guests determine the four winners. The winning cooks will be awarded a traveling trophy and bragging rights in one of four divisions: appetizers, sides, main dishes and desserts, for one year.
The fundraiser will be held at High Point Golf Course in Essex on Saturday, Feb. 22 from 6 p.m. to 8 p.m. The evening will feature over 16 delicious dishes, door prizes, raffles, a 50/50 raffle and a good time.
Sixteen chefs will each be creating their own version of a culinary masterpiece to serve to over 125 patrons. Judging will be done by the guests based upon their personal preference.
For the appetizers, the menu will include stuffed mushrooms, meatballs, crab meat appetizers and a spicy Mexican cheese dip. On the menu for the sides, cooks will be handing out samples of mini twice- baked potatoes, Mexican stuffed shells, macaroni and cheese and a cabbage roll casserole.
The main course division will feature of a variety of savory items like Italian sausage, lasagna roll-ups, Italian fried chicken and chili. The dessert entries include bread pudding, peanut butter cheesecakes, toffee candy and grilled honey-bourbon peaches served with dip.
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