Oliver Wolcott Holds 25th Annual Thanksgiving Community Dinner

Started in 1982, it was originally the brainchild of Ray Mencio, construction trades consultant at Central Office.  The dinner has been kept alive the past 14 years by Student Council advisor Mark Eucalitto, Graphics Department head, who was on the original committee back in the early 80’s.

“Back in 1982, there was a need in Torrington for a place for people to go for a hot meal. Ray came up with the idea and our staff responded. I remember about 10 of us prepping the meal the day before. Kaynor Tech would cook up the turkeys for us since we didn’t have the facility to do so at the time”.

Times have changed. When the Culinary Arts Department opened at OWTS 11 years ago, Eucalitto approached Chef Reggie Wright with the idea of having the students prepare the feast. “He was estatic. He thought it was a great opportunity for the kids to give something back to the community”.

Because Chef Wright decided to retire this year (and we wish him well!), Eucalitto consulted with newly transferred Head Chef Brian Malota and instructor Gary Zahacewski. They both gave a “thumbs up” to the project. In total, Culinary students prepared 17 20 pound turkeys this year.

Originally, they would prepare 100 meals. Today, with take-out and deliveries available, the prep count has gone up to 275.

Ms. Christine Dickinson of St. Paul’s Lutheran Church of Torrington coordinates the delivery of the meals. The parishioners of the Church also bake between 75-100 pies to complete the feast.

The faculty and staff of OWTS donates all of the food and paper goods used for the meal. Students from the Student Council and other school organizations waiter and waitress the tables. Retired staff and school Alumni return every year to resurrect old friendships.