IT TAKES A VILLAGE
Friday August 7 was a beautiful day in the village of Kelleys Island. The sun had burned off the vestiges of rainstorms from the night before and forecast of rain from earlier had evaporated. Tents were erected by our fabulous crew, and the pavilion was becoming alive. How many villagers does it take to set up a tent or four tents? Come help set up next year and find out. Tables were arranged, tablecloths placed, but something was missing. The flowers! Vicki Finnegan came to our rescue as she and several others picked flowers from villager’s gardens that Vicki and Patti Johnson arranged beautifully.
The stage was set. We were ready.
As you entered the pavilion Ray Washio was there to guide you to the food line and gather your tickets.
The star of the show, Lake Erie perch were ready. All 1,500 pieces or 105 pounds of tasty yellow perch from Lake Fish Co in Sandusky had been rinsed, cleaned, and checked by the expert hands of villagers; Virginia Coyne, Deb Plonski, Barb Zeller, and Alison Barrisi. They were ready for the troupe, including Brian Plonski surrounded by Holly Miller, Kit Kilen, Leslie Algase, Barb Zeller, and Deb Plonski who lightly hand breaded each piece readying them for the fryers.
New fryers, purchased and gifted to KILA from Steve Miller, were getting hot. Joel Byer, our master fryer, donned his apron and gathered his two experienced assistants: Susan Lange and Jack Bobler. It was hot work over that oil and tiring dropping and draining all 105 pounds of fish. But they did it beautifully to deliver the delicious fish everyone has become accustomed to at the fish fry.
Melanie Bates and Ellen Ralston were ready at the beginning of the service line to place one half pound of perch on each guest’s plate.
Delicious, sweet corn from Puckrins was husked earlier and being dropped in the boiling water to be cooked to perfection by Steve Miller and Jim Zeller. Stacy Notestine was waiting with a roaster full of creamy butter to roll the hot corn in before she served it to our hungry guests.
Hidden in coolers but about to make its sweet crunchy debut was slaw graciously donated by Donna Issoue. We were so grateful to have her tasty food back on the lake.
Hot dogs and chips were a hit this year for a free kid’s meal. Renee and Ed Nowak graciously grilled those dogs and served them to our non fish eaters.
Cobblers, cake, and ice cream were a sweet finish to our fantastic fish feast for the village Deb Delamater helped bake our cobblers and Cindy and Bill Leonard again sweetly volunteered to plate and present the sticky delightful desserts.
All two hundred tickets were sold out a week before the fish fry. We are thankful to all those villagers and friends who bought tickets to support KILA’s ongoing activities for the community. As you can see, it takes a village to make this event come off swimmingly.
