Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
Camaraderie, Preparation and a Secret Sauce
Gerald Mason and Dan McKinley showing off a prepared rack of salmon for the annual Lion's Club Salmon Bake.
Jason Kenney slathers the "secret sauce."
FFA students, Brayden Kitselman and Brayden Mohney helping to build the tables and benches for the event.
Dan McKinley loading the completed salmon racks into the refrigeration truck.
David Smith once again volunteering to make another event great.
Gerald Mason, Randy Charles and Dan McKinley stacking and contemplating salmon racks.
Krista McKinley and Adelle Smith getting prepared to serve cole slaw and the "dreaded" sour cream.
The best part about getting ready for the Lion's Club Salmon Feed BBQ according to volunteer Dan McKinley? "All the great camaraderie between the Lion's Club members and the community," he said. "We have a lot of fun together."
The most challenging aspect of preparing for an event that ultimately fed 750 people? "Making sure it's all set up – we've got a lot of ingredients to get ready, it can be quite the scramble," McKinley continued. "But we're getting better and better at it."
A visit behind the scenes as the event was beginning, revealed a tightly choreographed process of lifting and moving large racks of salmon filets between BBQ drums with different heat settings, with the special sauce being dabbed on liberally by Jason Kenney. Community members arrived early and were treated to the same delicious recipes as usual including the salmon's special sauce. When asked what was in the sauce, McKinley remained mum. "It's a secret," he said.
After the event McKinley said, "We had a great turnout, the fish was fabulous and everybody had a good time."
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