February 19, 2020
Roaster dies, but feed goes on
By TYSON SMEDSTAD
After 40 years of slow roasting perfection, FD#1 roaster cooked its last buffalo roast.
Garrison Fire Department’s Buffalo Feed fundraiser and dance shows no signs of slowing down Saturday evening.
Garrison Auditorium is always packed to the brim with diners excited for the annual event.
“Close to 900 tickets were sold,” Fire Chief Bruce Schreiner said.
Of those tickets 300 orders were either delivered or picked up. Schreiner said that was a record. There have never been that many take out orders in the past.
As always the dinner was buffalo meatballs in a Swedish-style sauce, buffalo roast, baked potato, corn, and dinner roll. The first included elk roast and meatballs, but no buffalo.
Hometown Tavern supplied the cash bar for cold beer and cocktails.
The firefighters worked all day in the kitchen preparing for the meal.
About 170 pounds of ground buffalo meatballs were hand rolled by members of the department.
Preparations for the annual event begins three days in advance with prepping the food.
Nearly 400 pounds of roasts go in the oven Saturday morning around 11:30 a.m. and are slow roasted all day.
Krause’s Market orders the buffalo from South Dakota.
Garrison Fire Department’s Buffalo Feed fundraiser and dance shows no signs of slowing down Saturday evening.
Garrison Auditorium is always packed to the brim with diners excited for the annual event.
“Close to 900 tickets were sold,” Fire Chief Bruce Schreiner said.
Of those tickets 300 orders were either delivered or picked up. Schreiner said that was a record. There have never been that many take out orders in the past.
As always the dinner was buffalo meatballs in a Swedish-style sauce, buffalo roast, baked potato, corn, and dinner roll. The first included elk roast and meatballs, but no buffalo.
Hometown Tavern supplied the cash bar for cold beer and cocktails.
The firefighters worked all day in the kitchen preparing for the meal.
About 170 pounds of ground buffalo meatballs were hand rolled by members of the department.
Preparations for the annual event begins three days in advance with prepping the food.
Nearly 400 pounds of roasts go in the oven Saturday morning around 11:30 a.m. and are slow roasted all day.
Krause’s Market orders the buffalo from South Dakota.
