You can cook, "help serve, or just move pots around for us and learn to cook in the Dutch oven," said Ron Clanton on the Rogue Dutch Oven Cookers blog. "We have tons of fun, and a little hard work, all worth it."
The Cookers will start cooking around 9 a.m.and serve dinner around 12:30 to 1 p.m. Turkey, dressing, cranberries and dessert are on the menu. Dinner rolls and a "few other things" may be added . The cooking is being done by the members of Rogue Dutch Oven Cookers for the third year. The Cookers are a chapter of International Dutch Oven Society.
The event is free to the public.Thanksgiving meal will be served until the food runs out. Mill owners Bob and Debbie Russell are sponsoring the dinner.
Email Ron if you can cook or assist. The Butte Creek Mill is located at 402 Royal Ave. N., Eagle Point, OR, 97524.
Meanwhile, enjoy these pictures from the 2010 event at the mill.
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| Lora Lee of the Rogue Dutch Oven Cooker surveys the serving table. The Cookers prepared a 50-pound Turdocken, two (20-pound) turkeys, fresh cranberry sauce, cornbread dressing (Ron's grandmother's recipe) and all the timings. "They ate it all," said Ron on the Cooker's blog. "About 200 people came out to see us cook, or just to eat (I don't know)." |
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| Charles Lee begins work at the 2010 feast. The Cookers used all of the Dutch ovens in the picture "and then some." "I was beat from all the cast iron I pumped that day," said Ron. "But it's always worth it." |
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| Dave Herzog, Medford, Oregon, "pumps iron" at the 2010 Gobble 'Till You Wobble Harvest Feast. Dave roasted the 50-pound Turducken in his 22-inch MACA Dutch oven (pictured at his feet). |
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