Dozens Reel In Tasty Dinner At American Legion Hall

The line of diners stretched all the way back to the entrance off of Second Street at the American Legion Post on Saturday evening, with Al Bellinger, back to the camera, the first of the servers, loading up the grilled and fried fish on to plates.

SERVING — The line of diners stretched all the way back to the entrance off of Second Street at the American Legion Post on Saturday evening, with Al Bellinger, back to the camera, the first of the servers, loading up the grilled and fried fish on to plates.

TIMES PHOTOS BY MARG JACKSON

With black bass and rock cod headlining the menu, several dozen attendees enjoyed the third Saturday dinner, hosted by the Escalon American Legion Post 263 on Aug. 19.

Several of the dinners are put on each year, with a different theme teach time. For August, it was fried black bass and grilled cod, with a number of side dishes ranging from coleslaw to mixed fruit, corn on the cob to cornbread muffins and spaghetti salad to stewed tomatoes. There were also desserts and beverages. There is no cost to attend but donations are accepted; the Legion members put on the meals as a way to thank community members for their support.

About 85 were in attendance at the Aug. 19 dinner. Serving as the master fryer, George ‘Pineapple’ Tavares also noted that his granddaughters, 13-year-old Natasha and seven-year-old Nadia, helped him fish this season and catch the bass, while Bob Richway did his fair share of fishing as well.

Preferring to keep the location quiet, Richway indicated that he caught the fish “in the water” without divulging where they went to find the bass.

Tavares also credited fellow Post member John Blowers with organizing the fish fry.

“If it wasn’t for John, this wouldn’t go,” he said.

The final third Saturday night dinner is set for October; it will be the traditional chili cook-off and is on the schedule for Oct. 21.