The Volcano community’s next Mongolian Barbecue will be its 50th.
The Volcano community’s next Mongolian Barbecue will be its 50th.
For decades, the twice-a-year all-volunteer enterprise has raised funds for all sorts of improvements at the Cooper Center complex on Wright Road.
As a way of thanking a great community for its support of the fundraiser and Cooper Center through the years, coordinators will reduce the per-ounce price for dinner from 75 cents to 50 cents for the 5-7:30 p.m. dinner Saturday, Oct. 11.
“For those of you who are new in town, our Mongolian Barbecue is a wonderful event,” said Linda Ugalde, president of the Cooper Center Council. “Many choices of vegetables are available, with beef, pork, chicken and tofu as protein selections.
“You go through the line, make all your choices, and head to the weighing station, then pay your bill by cash, check or plastic. Then, get in line for any of our 14 wonderful volunteer wok-a-teers, and have your meal cooked your way,” she said. “While it’s cooking, head over and get white or brown rice. Then, pick up your cooked meal, stop by the dessert table and head inside and enjoy.”
Coffee, tea or punch are included with the meal. Entertainment will be provided by Penny Madamba.
“As usual, we need our Volcano volunteers to help out. Chop-chop day is Friday, Oct. 10, beginning at 9 a.m.,” Ugalde said. “We always have fun, and we will serve a light lunch. Bring your own knife and chopping board, and join us.
“On Saturday, we do all the set up for the eating tables inside, the serving area and checkout and dessert on the lanai and the wok-a-teer area on the lower level. There is decorating to do, as well. Later on Saturday, we need kitchen help, server help, dessert table help and people-traffic directors, as a number of our regulars are away.
“And last, but certainly not least, is the clean up,” she said. “Please contact me at 936-9705 for any volunteer area, or Alex at 256-6990 for chop-chop or any of the other stations, or Donna at 985-7140 for anything kitchen-related.
“Attention to all our great bakers: We, as usual, will need your talented hands to create your wonderful desserts to present to our customers,” she said.
“The line will open at 5 p.m., and we should be finished around 7:30 p.m. Then, we need to assemble a clean-up crew, getting everything cleaned, put away and ready for Sunday’s Farmer’s Market,” said Ugalde. “See you all there.”