|
Editorial: A taste for the Bee
Op-Ed · May 11, 2017
So we surfed the web for a recipe for which the cooks behind the Tasting Bee could not separate, cut, spoon, divide, or otherwise break into reasonable bite-sized servings.
The only thing that we found that comes close is an unique double-decker burger-like concoction in which someone spreads what looks like two different types of caviar between the three slices of bun. Cutting would make a mess, we thought.
Maybe.
Anyway, the Tasting Bee found ways to make all kinds of delicious foods work for 50 years of bringing home the bacon for missions at West Branch United Methodist Church, and for that we want to offer our compliments to the chefs.
The top banana of the Bee is Bev Spencer, who brought the idea to West Branch from her home church in Menlo. Cool as a cucumber from experience, yet she oversees a kitchen as busy as popcorn on a skillet.
The event is no piece of cake. It involves rounding up about 30 to 35 cooks, getting them to submit their recipes for the annual cookbook, and then spicing things up with decorations and labels and laying out the fellowship hall and the adjacent kitchen.
With 50 years of history, drawing a crowd is as easy as duck soup. Tickets sell like hotcakes when your diners start lining up hours in advance for the first-come, first-serve event.
Some bite off more than they can chew, but that’s OK, because the Bee allows diners to take home the samples they cannot finish.
For others, one of the hard nuts to crack is only taking one of each bite-sized serving. It’s easy to acquire a taste for something tasty.
And it is all tasty.
Of course, the icing on the cake for the church is all the dough made for missions — which allows taking the Bread and Salt of Life to folks around the globe.
So we would like to raise a glass to the Tasting Bee for cooking up a storm for five decades. This is a fundraiser that melts in one’s mouth.
|
|
|
|
|
|
|
|
