A cherished tradition: St. Boniface archives open during annual dinner

Lainck, for whom Anthony Hall is named, came up with the idea of an end-of-harvest dinner as a way for both his parishioners and members of the local communities to come together to get better acquainted.

In the early years the St. Boniface dinner was “pot luck.” Bowls and platters of a family’s favorite recipe were laid out on white tablecloths in the “Old School” building, which was converted into a community social center and kitchen when the new school was built in 1913.

Joe Spenner, now 89, was only 7 years old when he first helped split armloads of kindling for the wood-fired cookstoves, keeping enough water boiling to scald dozens of freshly killed chickens before they were plucked and prepared for cooking. In the 1930s, the annual parish dinner became known as a Dinner and Bazaar.

Instead of pot luck, The Rev. Joseph Scherbring asked the Altar Society women to plan and cook the dinners, while other parishioners took charge of quilt and craft raffles, a “fish pond” for children and games.

The wheel of chance drew the biggest crowd. Peter “Red Pete” Etzel spun the big numbered wheel and awarded a prize to whoever held a paddle with the corresponding number. In the 1940s, the parish dinner was moved to the basement of the newly built St. Boniface hall and gymnasium.

Over the years, roast turkey and fried chicken were served most often, although organizers sometimes varied the menu with roast beef, rolled turkey or homemade sausage and sauerkraut.

In the early 1970s, Hank and Evelyn Miotke settled on a winning recipe for marinated, deep-fried chicken, which remained the favorite for 20 years.

Three generations of Miotkes helped season and cook the chicken, starting at 5 in the morning the day of the dinner and working until 11:30 a.m. when the second crew came on. Herman and Darlene Hendricks headed up the second crew. There was always a friendly competition between the two families to see who could prepare the most tubs of the winning-recipe chicken. 

In the mid-90s, with barbecue becoming a popular choice at many other parish dinners, St. Boniface hit on a new favorite, thanks to pitmaster Tim Bielenberg, his brothers and crew.  With years of experience at the grill, the Bielenbergs serve up tender quarter-chickens, seasoned to perfection with their “secret recipe.”

Times have changed over the past 92 years, but much about the St. Boniface parish dinner remains deliciously the same.  The Van Handle sisters were well known for their homemade chicken and noodles, and the recipe they perfected has passed down through the generations.

The sisters taught Julie Balderston and others how to make this classic dish, ensuring that it continues to be a notable part of the event.

Situated in the heart of “green bean country,” St. Boniface has always included green beans as a traditional parish dinner staple, along with baked potatoes, fresh dinner rolls and generous portions of homemade cakes, pies and desserts.

As chairman of this year’s parish dinner, Raymond Heuberger is quick to give much of the credit to Paul and Mary Ann Denman, and to all of the volunteers, committees and donors who  step up to help.

Echoing Father Lainck’s sociable spirit, Heuberger said he hopes everyone in the surrounding communities, whether Catholic or not, will come enjoy a great meal and perhaps get a little better acquainted in the process.