Wednesday Night Suppers — Fall 2018

Make Your

Wednesday Night Suppers begin Wednesday, September 12, 2018, and continue on Wednesday evenings through November 14, 2018.
  • You can choose a hot meal and small salad OR one trip to the salad bar.
  • Both options include a roll and homemade dessert.
  • Adult Meals are $6.00; meals for children (12 and under) are $3.00. Maximum for a family is $24.00.
  • Select the type of meal(s) with your reservation.
  • So that we can know how much food to order, make your reservation(s) by NOON MONDAY.
  • Alternatively, you can make a permanent reservation if you plan to attend all suppers. If you won't be able to attend a particular event, please notify the church office by the Monday deadline.
Food service begins at 5:45 and ends at 6:30. The tables must be cleared by 7:00, in time for our Wednesday evening programs.
Please Note: If you do not make a reservation for an evening, you will need to wait until all those who made reservations have been served.
We welcome homemade desserts from anyone who would like to contribute to the meal—you don't have to be on the Hospitality Team. Please sign up on the roster posted in the Social Hall so that we will know how to plan for the meal. You receive a FREE MEAL any night(s) you contribute a dessert.
September 12
Chicken Fricassee, jasmine rice, vegetable medley, and whole wheat roll
September 19
Roast beef and gravy, green beans, roasted red bliss potatoes, and cheddar herb biscuit
September 26
Spaghetti with meat sauce, steamed broccoli, and garlic bread
October 3
BBQ pork, collard greens, baked beans, and cornbread muffin
October 10
Cancelled due to Hurricane Michael warnings
October 17
Chicken tetrazzini with ribbon pasta, summer squash medley, and garlic bread
October 24
Smoked sausage, steamed cabbage, field peas, steamed rice, and whole wheat roll
October 31
Lemon-baked fish, steamed rice, okra and tomatoes, and whole wheat roll
November 7
Oven-baked ham, green beans, candied yams, and southern style biscuit
November 14
Roast turkey with gravy, cornbread dressing, Brussel sprouts, and southern style biscuit