Last night, Clif and I went to a pig roast at the grange in East Vassalboro. This grange is special to us. For years, my mother belonged to the Vassalboro grange, and our good friend Esther is still an active member. Also, our daughter Shannon had her wedding shower at the grange, and we like to think that my mother’s spirit was present at the celebration.

The Vassalboro Grange is over 100 years old and has an active core of members who have worked hard to maintain this lovely building and to make the grange a vital part of the town. All communities—small towns as well as cities—need a center, and along with the library and the Historical Society, the grange provides that center in East Vassalboro. Kudos to all the volunteers whose hard work has kept this grange going.

The pig roast was a fundraiser for the Vassalboro Grange, and a few weeks ago, Esther asked me if Clif and I would like to come. “It’s $15 apiece,” she said, “But the food is very good. We only have one seating at 6:00, and the tickets always sell out. Let me know soon so that I can reserve your tickets.”

When I confirmed that Clif and I were free that evening, I emailed Esther to let her know that we would like to come. Clif and I are happy to support the grange, and we considered the money well spent, regardless of how good the food might be. Of course, as a foodie, I couldn’t help but wonder how tasty this meal would be, and I can honestly report that this is the best public supper I have attended. Ever. All the food, from the corn muffins to the glazed carrots to the mashed potatoes, was fresh and good. Then there was the pork, which had been roasting for 15 hours. (Uncle Dave’s Barbecue Service of Vassalboro roasted the pork.) The meat was moist and tender, with some served plain and some brushed with a sweet barbecue sauce. There was also sausage, which had been cooked inside the pig. Going back for seconds, I ate far more than I should have.

And dessert? Why pie, of course, baked by grange volunteers. I had a piece of Lori London’s carrot pie, similar to squash or pumpkin but a little sweeter and very tasty. The crumble-nut topping was a good counterpoint to the smooth carrot filling.

The supper was served downstairs, in the main hall, and dessert was upstairs, where the stage is. Little tables were set all around, and various people from town played the guitar or sang. As Clif and I listened to music while we had dessert, Clif smiled and said, “This reminds me of my old coffee house days.”

A nice evening at the old grange. Good food, good music, and many familiar faces. As Esther predicted, this year’s supper was sold out. Next year, you can bet that Clif and I will reserve our tickets ahead of time.