St. Robert’s to hold annual BBQ, bazaar
Published 10:02 pm Wednesday, November 4, 2009
By By Lisa Tindell
Atmore area residents will have an opportunity to sample good food this weekend at the annual St. Robert’s Barbecue and Bazaar.
Tom Latino, a coordinator of the event, said the annual event has been going on for decades.
The annual event is held to help with operational and maintenance expenses at the church, Latino said.
The event will begin Friday, Nov. 6 at 8 a.m. when the doors at the church will open and the scent of fresh barbecue begins to fill the air. Friday’s fare will include BBQ sandwiches with combo meals available.
Sandwiches will be available for $4 each with a combo meal at $5.50.
In addition to the sale of the sandwiches on Friday, a silent auction and arts and crafts sale will also be displayed.
Latino said some items available at the silent auction event include dinner for two, a weekend beach getaway and gift baskets among many other items.
The silent auction will close at 4:30 p.m. on Saturday, which will close the annual event.
Some entertainment will be presented on Saturday along with the continuation of the silent auction and the arts and crafts sale. Drawings for cash prizes will also be held at the close of the event as well, Latino said.
Cash prize drawings will be $500, $200 and $100 with tickets for an opportunity to win available for donations.
Along with food, arts and crafts and a silent auction, a bake sale will also be held. Latino said items such as breads; cakes, pies and other treats will be available for purchase.
Saturday’s food selection will expand to satisfy most any appetite, Latino said.
Saturday’s fare will include sandwiches and plate lunches. Cost of plate lunches are $7 each and include potato salad, Cole slaw, baked beans, roll or bun and pound cake. Meat choices for the plates include The Crimson Tide, which is a polish sausage with peppers and onions, or the War Eagle, which includes a smoked chicken leg quarter. The Southern Smoke-Master plates include the Big Pit, which is sliced, smoked Boston butt pork or the Turkey Gobbler, which is sliced, smoked turkey breast. The sandwich plate is available with either pork or turkey.
For those who have a crowd to feed, Boston butt meat in St. Roberts’ special sauce is available by the pound at $6 per pound. If you prefer a whole smoked Boston butt pork roast or a smoked turkey breast, those can be ordered ahead of time. Roasts are $25 each with turkey breasts at $30 each. Order by calling 368-3760.
For additional information concerning food orders or other aspects of the event, call 368-3615 or 368-1801. Orders may also be faxed to 368-1801.