Saint Mark’s Fall Supper

Saint Mark’s update 2019

Every year I try to get to a fall supper or two that I haven’t visited before. As a result I rarely revisit. However, earlier this evening, I went to Saint Mark’s for their annual Fall Supper that I wrote about 5 years ago. The meal hasn’t changed. It’s still the same menu that it was five years ago. The good news is that even though the menu is the same, the food is even better. Frank Janz who oversees the cooking of the meal keeps on honing the quality and this is a dinner where every component is really good.

Saint Marks dinner plate
My plate full of delicious ham and more.

One of the things that elevates the meal is the mustard sauce that they serve with the ham. There is also plenty of food and I went back for a second plateful. The dinner also features a dessert buffet. If you like pies there are several of them. However if you are not a pie fan, there are cakes, cupcakes, crumbles, and more. I went with a slice of Saskatoon Berry Pie.

Saint Marks Saskatoon PIe
A delicious slice of Saskatoon Pie.

Along with coffee, tea, punch, and water, you can also purchase a glass of red or white wine for $3.00

wine
There is a choice of red or white wine along with other beverages.

 As usual there is an auction of donated items after the supper. This year I ended up getting a real steal of a deal. Both volumes of Julia Child’s “The Art of French Cooking.” My price, $10.00. As you know, I’m not a huge cookbook fan, but this is a classic, as well as being an historical artifact of some importance in the world of cooking. 

I definitely want to make sure I don’t wait another five years before I get back to this dinner.

Late last month I wrote a post listing as many fall suppers in Winnipeg as I could find. Among them are two for parishes I’m connected with. The first of these was last Saturday at the parish of Saint Mark’s. Saint Mark’s is located on St. Mark’s place, just off of St.Mary’s Road south of where St. Anne’s splits off. I’ve been working there for what is approaching three years now.
This year marks the 100th anniversary of the parish. The celebration for Saint Mark’s anniversary took place earlier this year including a dinner at the Norwood Hotel.That was an enjoyable dinner, but there’s something about a dinner prepared by the members of the parish that makes it all a little bit tastier.

Saint Mark’s Dinner Menu

While turkey is a common theme at this time of year, Saint Mark’s goes with a ham dinner. The menu for this years dinner included ham, scalloped potatoes, turnip and carrots, coleslaw and a roll. The chef for the evening was Frank Janz who along with cooking the main ingredients also provided a wonderful sweet mustard sauce to go with the ham. Cooking for almost a hundred people is a major task and many thanks go to Frank, and his wife Andrea for taking on the bulk of this work.
When I hear people talking about fall suppers, one of the things that always comes up is the desserts. General rule, the more desserts the better the supper. In this regard Saint Mark’s was certainly a very good supper. There were so many pies,etc. out that I couldn’t count them all, but it was pretty close to a ratio of two pieces for every guest. You can’t go wrong with that. On top of that, almost all the desserts on offer had been prepared by members of the parish.
The only thing about the desserts which caught me by surprise was that there wasn’t a single piece of pumpkin pie. Now, I know a lot of people like pumpkin pie, but given my dislike of pumpkin this made the Saint Mark’s dinner that much better. I limited myself to only one piece of dessert. A gluten-free lemon-meringue angel food cake. It was terrific, especially the meringue.
Once the dessert was served people sat back and relaxed, while Rev. Steven Scribner and myself conducted the auction. There was a lot of laughter shared, and quite a bit of money was raised. When all was said and done, the fall supper at Saint Mark’s made for an enjoyable and joyful evening. Now, all I need to do is get rested up and get myself ready for the St. Philip’s Roast Beef Dinner on November 11.

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