Save Your Fork, There’s Pie.

Friends, the season is upon us… Fowl Supper season, that is!

I’m writing to tell you that I enjoyed my first fowl supper of the season this evening in beautiful Strasbourg, Saskatchewan. And, man, was it ever good: Turkey, stuffing, mashed potatoes, turnip, carrots, gravy, coleslaw… and then there was the pie! So much pie! There was apple, pumpkin, coconut, raisin – but I indulged in the rhubarb. So delicious. Such flaky pastry. It was sublime. And I got it all for a measly $10 (with proceeds going towards an elevator for the memorial hall).

Jealous? Well, don’t be. If you have wheels (or friends with wheels), you can take a scenic drive en route to one of the embarrassment of fowl supper offerings in Saskatchewan this fall – and there are plenty coming up, including next weekend in Sedley!

For a list of fowl suppers in and around Saskatchewan (including Regina), check out this website. Or stay tuned to this blog as I bring you supper-by-supper coverage of all the fowl supper gastronomical delights I can cram in.

Amen, indeed.

Author: Wanda Schmöckel

Wanda Schmockel is just trying to get by without shoving. You may follow her on twitter @vschmo

16 thoughts on “Save Your Fork, There’s Pie.”

  1. Truly, the local fowl supper is one of the great cultural events in the West. Your readers, me included, will be enjoying your travels almost as much as you will.
    This is a far cry from the condescending review of the fowl-supper-as-institution done by CBC Radio’s Morning Edition several years ago. I’m sure that Sheila Coles received more letters than mine.

    The secret to good mashed turnip? Brown sugar.

  2. Fascinating tradition! I’m sure this is beside the point, but is it possible to make actually delicious food for such large groups of people? Feel like it requires broad strokes, though pies, due to their size, are definitely manageable. Please note that I’ve never cooked for more than 10 people at a time!

  3. It’s entirely possible: the pies are done up in advance and brought to the hall,and the other stuff is cooked on the spot(it helps to have an almost industrial-style kitchen and a whole slew of volunteers).

  4. My hat off to the people of Strasbourg, that was a tip-top Fowl Supper, the best I’ve yet to encounter (and I’ve been to a few).

    Looking forward to Sedley’s next week, last year’s was excellent. A well known Liberal MP (and former Finance Minister) was at the next table. Ralph knows good eats.

  5. Wow, more white people than a Rider game! BTW, all mashed turnip needs is nutmeg. Never dreamed of brown sugar before.

  6. Wow, my following comment was posted under the first picture’s web address:

    Tho I will agree with Barb that there are few things I’d like to hear less on the radio than some smug white person pontificating about the goodness of coffee and pie in a church hall after a good fowl supper…

  7. But as I was saying, there’s just something about this type of event that makes me want to call everyone “COMMUNIST!” Or at the very least, I harbour some impression that these suppers are dominated by 60-something-odd men who never went particularly far in life but whom nonetheless have families and grandchildren, who sit at the end of the community fold-out table, over their coffee and pie, putting out the warning: “back off, this is MY MOMENT, dammit…”

  8. I love a good fall supper. Ask any caterer, you can cook good food for a big crowd.

    What I’ve seen done for some fall suppers is that individual members of the group each cook a turkey and bring it (or pot of potatoes, bake buns, etc.).

    I went to Edenwold’s last year and took a friend from B.C. and she loved the experience. The meal was also fantastic.

    As far as turnips, it has to be the neep variety (yellow turnip or rutabega). I use lots of butter, some brown sugar and nutmeg. Sometimes a cooked apple or applesauce. Sometimes my family also makes turnip puff, which is like a souffle.

  9. @6: Talbot, the radio piece I referred to was not as you describe, so you must not have heard it. It was not some older chap “pontificating”, but a couple of young urban men, producer wannabes, who attended a fowl supper near Regina and then went on to make fun of the rural folks who put it on. Not CBC Regina’s finest hour.
    @7: incomprehensible. What are you trying to say, exactly?

    @8: yes, turnip puff, oops, drool on my keyboard! Communities which haven’t got the good-sized kitchens I mentioned have to coordinate the cooking and baking in multiple locales and then coordinate the slicing and serving at the supper: lots of work, and timed precisely so that the food-handling issues are minimized.

  10. #9 Is it not minimalized?

    The food safety quality from home to home, would be my concern.
    A mis-directed cough or sneeze, keeping the food at proper temperatures,etc..

  11. #9, on #7: I think what Talbot’s trying to say is that he/she has never been to a Saskatchewan fowl supper. His/her loss.

  12. @10: nope; it’s “minimized”. I looked it up.
    You could have.
    @11: it sure is, but he could remedy the situation by referring to the linked list above.

  13. Well this smug urbanite is continually impressed by how perfectly these fowl suppers run. They’re like well-oiled machines. And, for the most part, they’re very consistent. Everything is hot, the consistency of the vegetables is pretty much perfect, and the turkey is moist and juicy. I can only imagine that it’s years of practice (and the practice of passing that knowledge down along the generations) that produces such results.

    Last autumn was the first time I took in a town fowl supper, and, having grown up in Toronto and never partaken of any fall suppers in Ontario (they call them “fall suppers” there), I was struck by how great a tradition it is – and totally new to me. At any rate, I fully intend to make it a fall tradition of my own from here on in.

    #9: That didn’t even occur to me. All I can say is that I’ve been to several fowl suppers, and have never experienced so much as a gurgle afterwards. I have felt a bit over-stuffed, though.

    #7: You’re doing yourself a serious disservice by not checking one of these dinners out (and by dismissing them out of hand!). Why not give yourself a night off from irony and indulge in some good eatin’?

    Barb, I’ve never cooked turnip with brown sugar (squash, yes), but I’ll give it a whirl. I almost never make turnip, but every time I have it I’m reminded how much I like it.

  14. Been to, ate at,took food to and helped organize many fowl suppers. Believe me the best of the best are bringing their specialty. Never heard of anyone getting sick(perhaps overstuffed) after a fowl supper. This is more than a meal and a fundraiser. It is a community event and a coming together socially. As to someone coughing on the food- do you supervise the preparation of your food in every restaurant you eat in?

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