by LYNN Campbell
Bill Storry of the Sunderland Freemasons, King Edward Lodge 464 G.R.C., revealed their culinary secrets. The key to producing a large quantity of high quality food, he says, is good equipment. To make four gallons of pancake batter at a time, the Masons purchased a big bucket, and a 5 gallon pail, and a drywall mixer, which they power with an electric drill to make the batter smooth. They also have a special grill, which cooks up 18 pancakes at a time.
Over the past 18 years, Bill estimated that the Masons have served approximately 330,000 sausages and 220,000 pancakes to 110,000 patrons. That takes a lot of planning and execution, Bill says.
Its not unusual to have 200 to 250 people eating at the same time, he added.
Bill would like to give a pat on the back to member Cliff Foulds, who was part of the founding SMSF group. The Masons are in charge of the All Day Pancake Breakfast on Sundays, and the Legion takes over to feed the Saturday crowd. Both days, serving between 8 a.m. and 2:30 p.m.
This year, the local Masonic Hall on Albert St. will be one of the stops on the new Historical Tour being put on by the Sunderland Historical Society. In the past, the local Masons have also held a CHIP child I.D. program and an open house at the lodge during the festival.
For more information, contact R.W.B. Bill Storry at email@example.com