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Keeping the Tradition Alive

Keeping the Tradition Alive

13 February 2020 | Published in News. Read 670 times.

On Thursday, December 19, 2019, OSCA staff and volunteers celebrated their traditional Christmas dinner with children from their After Four Program.

Thanks to your generous donations to the Giving Tuesday charitable fund, this year’s turkey dinner was cooked on a brand new kitchen stove.

According to Aicha Ben-Nasser who for the last several years has assisted Katherine Boisvert with cooking OSCA’s traditional Christmas turkey, the experience was like night and day, a breeze by comparison to years before when the kitchen stove was unreliable.

OSCA’s Katherine Boisvert (head chef), Darcy Middaugh, and Sarah Cybulski celebrate Christmas dinner at the Firehall with volunteer sous-chef Aicha Ben-Nasser whose grandchild is enrolled in the After Four Program. Photo by Winnie Pietrykowski.

As you might imagine, the smell of Christmas turkey baking in the oven has a way of increasing the anticipation and excitement of Christmas holidays and the arrival of Santa. Well, it was no different at the Firehall on December 19th. The aroma of a 22lb turkey with gravy, potatoes and vegetables simmering on the stovetop permeated the Michael Jenkin Hall where all the tables were set and the children seated (for some of the time anyway).

The Master of Ceremonies was Darcy Middaugh who skillfully managed the volume and thrill of it all. There were some 75 children who attended the event and needless to say sitting and waiting was a hard thing to do. Each table sang a Christmas carol before they were called to the long buffet where dinner was served by staff and volunteers.

Again, thank you to the many parents and individuals who donated money, volunteered their time, and joined in the seasonal merriment of the occasion.