Second Saturday
Eureka Lodge's story would not be complete without including the now famous "Second Saturday" public fish chowder suppers. Held on the second Saturday of every month the year round, the records show that the 103rd consecutive supper was served in December, 1980, with but a single cancellation, due to a heavy snow storm several years ago.
Eureka's fish chowder, generally acknowledged to be the best anywhere around, brings diners from far and wide. The suppers are scheduled to run from "5PM to 7PM or until the chowder runs out", but it is a rare occasion when the first table isn't filled long before opening time. Featuring "all the chowder you can eat" (five bowl customers are not unknown), the suppers also include home made pies and beverage.
It all began nearly ten years ago when Eureka was facing what then seemed to be almost insurmountable problems. The roof of the Masonic Hall had developed leaks, which called for costly repairs inside and out. There were troubles with the furnace, and the treasury was nearly empty.
By paring expenses to the bone, levying an assessment on each member and with the help of several gifts and loans from the members, the repairs were made and the debt gradually paid off, but by that time, the Hall was badly in need of painting, with no funds available to do it.
It was at this point that Whitney L. Wheeler, then Junior Warden of the Lodge, suggested that public fish chowder suppers be held on a regular basis, to raise the sorely needed funds. The Lodge had held occasional public suppers in the past, with limited success, and there were many skeptics who predicted with good reason, that it wouldn't work out. Others persisted however, and the "Second Saturday" suppers were begun, which have provided the funds to keep the Masonic Hall in repair over the years. As a side effect, they have also done much to create interest and involve the members, helping to make Eureka Lodge the active organization it is today.
Records were meager in the beginning, but it is estimated that approximately 10,375 meals have been served, and over 3-1/2 tons of fish and 3100 pies used. Some $13,600 has been raised for the building maintenance fund.
Since 1976, in addition to the regular monthly suppers, a special supper has been held during the summer each year, with the profits given to the Shriners Hospitals for Crippled Children.
Attendance at the suppers varies with the season, with Summer naturally producing the greatest number. There have been several occasions when over 300 were served.
The suppers are sponsored by the Eureka Club, formed to carry out fund-raising projects for the Lodge. From a somewhat haphazzard beginning, an efficient, though quite informal organization has evolved. Brother Wheeler who was instrumental in getting the suppers underway, died in 1974, and from that time until September of 1980, David Oakes, the Lodge's Senior Steward acted as director, coordinator, purchasing agent and majordomo. Past Masters Kemp Hawkins and Harold Dowling have served ably as "Chowder Masters" and many of Eureka's members have worked long and well as potato peelers, dish washers, waiters and in all the unglamorous but necessary jobs that go to make up the team.
A typical "Second Saturday" begins weeks before the chowder is finally set before the patron. The chief ingredient, fish, must be bought in quantity, picked up and stored in freezers belonging to various Lodge members. There must be enough potatoes, milk, pork scraps, pickles, crackers, coffee, tea, blend (lemonade), napkins, place mats and all the other necessary ingredients and supplies. Records must be checked and an estimate made as to how many suppers will be served and how much chowder must be prepared. Phone calls must be made to make sure enough members will be on hand to prepare and serve the supper. Home made pies must be solicited from wives of members, ladies of the Eastern Star and other friends of the Lodge. (The pies run a close second to the fish chowder as an attraction).
On "C" (Chowder) Day, the crew begins to arrive at the Hall about 6AM. Beginning with potato and onion peeling and fish cutting, the work goes on throughout the day, until the waiters, arriving about 4PM, sample the chowder which is now ready.
Early arrivals begin to show up around 4:30, and for the next two hours or so, action is fast and furious. If all goes well, and estimates have been close, there will be a little chowder left over, to be taken to some of the community's shut-ins. By 8PM, the last of the kitchen crew will have finished their work of cleaning up, and lights will go out.
And so another "Second Saturday" is over, and the Building Maintenance Fund will (hopefully) be about $100.00 the richer.
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