Feeding the Rodeo Frenzy: A Culinary Feat Behind the Gerry Rodeo
The Gerry Rodeo, a beloved annual event, is not just about the thrilling rodeo action and lively midway. Behind the scenes, a dedicated team of culinary experts and volunteers work tirelessly to ensure that the thousands of attendees are well-fed throughout the four-day extravaganza. From sourcing the ingredients to meticulously preparing the meals, this unsung effort is the backbone that sustains the rodeo's success.
Orchestrating a Culinary Masterpiece for the Gerry Rodeo
Mastering the Massive Meal Order
Imagine the daunting task of planning a weekly grocery list for your household – now multiply that by a factor of thousands. That's the challenge faced by head chef Kyle Van Akin as he meticulously crafts the order for the more than 3,000 dinners that will be served during the Gerry Rodeo. With a list spanning over 100 different items, Van Akin must ensure that every ingredient, from the 4,500 pounds of beef to the 120 pounds of cottage cheese, is accounted for and ready to be transformed into the signature barbecue feast.Sourcing the vast array of supplies is a logistical feat in itself. Van Akin relies on a network of trusted suppliers, including Maplevale Farms, Pepsi, Upstate Milk, and Bimbo Bakeries, to ensure that the kitchen is stocked with everything needed to bring the rodeo's culinary vision to life. The sheer scale of the operation is mind-boggling, with Maplevale Farms even providing two refrigerated trailers to store the vast quantities of food and drinks.
The Culinary Crucible: Preparing the Rodeo Feast
As the sun rises on the first day of the rodeo, the kitchen springs into action. Van Akin, whose day job is with Heil and Andrews Construction, takes his vacation time to dedicate himself fully to his demanding rodeo role. His day begins at the crack of dawn, stoking the fires in the pits and loading the first 800-1,200 pounds of beef. For the next eight hours, he meticulously monitors and adjusts the cooking temperature, raking the coals to ensure the perfect sear and tenderness.Simultaneously, Van Akin is overseeing the production of approximately 80 quarts of the "secret recipe" barbecue sauce, a crucial component of the rodeo's signature dish. As the afternoon approaches, a team of dedicated volunteers arrives to lend a hand, slicing the beef and preparing the other elements of the dinner.
The Coordinated Effort: Britta Van Akin's Kitchen Crew
While Van Akin is focused on the main course, his wife, Britta Van Akin, takes on the role of kitchen supervisor, rallying a team of volunteers to tackle the supporting tasks. Early in the morning, Britta's crew arrives to prepare the tossed salads and meticulously cut and "eye" the potatoes, ensuring they are ready for the kettle-browning process.As the dinner service approaches, a second wave of volunteers joins the effort, finalizing the preparations and beginning the serving at 5 p.m. each day. This well-oiled machine ensures that the thousands of hungry rodeo attendees are efficiently fed, with the familiar face of Janice Rounds, the dining hall hostess, guiding them to their seats.
The Rodeo Dinner: A Culinary Bargain
Despite the rising costs of ingredients, the Gerry Rodeo is committed to keeping the dinner price the same as the previous year, making it a true bargain for attendees. For a single price, diners are treated to a veritable feast, including the signature barbecue beef with sauce, kettle-browned potatoes with gravy, corn, tossed salad, cottage cheese, a roll, ice cream, and a beverage – all without the added burden of tax or tip.This commitment to providing an exceptional dining experience at an affordable price is a testament to the dedication and ingenuity of the Gerry Rodeo's culinary team. As the final cleanup is completed each night, Van Akin, Britta, and their army of volunteers can take a well-deserved rest, knowing that they have played a vital role in sustaining the Gerry Rodeo's legacy and delighting the taste buds of thousands.
