Scandinavian Treats: Lunch at the 20th Annual Ethnic Fair
Two favorite foods that Trinity serves at the annual Scandinavian Bazaar dinner also happen to be the ones served at the Ethnic Fair. This year marked the 20th year this popular lunch event happened in Central Park.
Of course, anyone who has lingered near Trinity’s kitchen in the fall could guess the two delicacies…Swedish meatballs and Almond Bars (also known as “Scandinavian Brownies”). How do they “magically” appear every year? The Adult Ministries Committee makes it look fun and easy, but they put a great deal of time and energy into making this delicious food each year for the Trinity booth.
Meatball prep starts two weeks before the event. Kathy Pitcher, chairperson of the Adult Ministries Committee, said that all 11 members participated in making 40 pounds of Swedish meatballs and 15 pans of Almond Bars this year. She explained, “We added ten extra pounds of meat this year because we ran out of them last year.”
Craig Remmen, committee member, explained the process: “The meatballs took pretty much the whole committee about 4 hours. They are made in 5 pound batches with the spice, bread crumbs, milk and eggs. Next, they are shaped into uniform balls, baked, cooled, counted, bagged and frozen. There are some of us who have helped make them for the Bazaar, so we didn’t go into the process blind. About two days prior to use they are moved to the fridge to thaw. The gravy is made (with the secret ingredient added) and is put on the meatballs in roasters to heat and cook.”
Both Remmen and Pitcher mentioned that they have to apply for a temporary license from the State of Iowa Department of Inspection to sell food. Of course, there are rules and regulations and someone from the agency comes around to see that they are being followed. This includes checking the temperature of the meatballs that are being served.
And oh, are the meatballs a hit with the crowd! Remmen overheard comments from the crowd such as, “Oh good, this is where we get the meatballs!” Susan Schlitter, another committee member, said that she definitely sees a lot of the same customers every year at the Ethnic Fair. “People come because they love the meatballs and bars. We hear people say, ‘We look forward to these every year!’” Pitcher added that even many Trinity members stop by for these well-loved delicacies. “Who knows? Maybe they’re getting their tastebuds ready for the Trinity Bazaar meal coming up in November!” she said.
As for the Almond Bars, Remmen saw several people “buy a bar, eat it, and then come back to buy more as they thought they were so good.” He also overheard comments from people who planned to share a bar, but ate the whole thing so they had to buy another.
With all the work involved, will this tradition continue? Pitcher answered, “Probably! It takes a lot of work and time, but the fun we have…all 11 of us working together in the Trinity kitchen…makes it a time to remember! No one person can do it all. We need the friendship and laughter to help us along. We are a well-oiled committee!”
Remmen summed up the Scandinavian-themed booth at the Ethnic Fair: “Trinity should be proud that after all these years, we still embrace our Norwegian heritage. People enjoy the ethnic flavors and can (for one or two days a year) enjoy being an honorary Scandinavian!” †
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