Bavarian Inn Annual Squash Roundup Brings Community Together Sept. 24
Date
9/22/2016 11:15:30 AM
(MENAFNEditorial) Bavarian Inn Annual Squash Roundup Brings Community Together Sept. 24
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A tradition for 51 years, the annual Squash Roundup for the Bavarian Inn Restaurant happens Saturday, Sept. 24.
With the help of volunteers, farm hands and community members, tons of Blue Hubbard squash will be harvested from the fields and delivered to the Bavarian Inn Restaurant.
The Blue Hubbard squash grown by the Fred Weiss Family Farm in Frankenmuth weigh anywhere from 25 to 35 pounds each. Members of the St. Lorenz Lutheran Church Youth Group help unload the truckloads of squash at the restaurant. Last year, the Bavarian Inn processed 70 tons of squash.
A favorite of Bavarian Inn Restaurant guests for a half-century, Blue Hubbard squash is a popular seasonal feature on the menu from October through December. Bavarian Inn co-founder Dorothy Zehnder works her culinary magic with the squash, using it as a side dish, as well as in soups and the Inns pumpkin pie.
About Bavarian Inn
Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Generations of diners, lodgers and tourists from around the globe have discovered true Bavarian hospitality thanks to Dorothy and her late husband William Tiny Zehnder. Guests experience the old-world European charm of the Bavarian Inn whether its the famous chicken dinners, fresh baked goods or Michigans greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. Nestled within a backdrop of authentic German architecture, a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn. Learn more at www.bavarianinn.com.
Bavarian Inn online press room: http://www.logos-communications.com/bavarianinn/
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