Bavarian Inn Annual ‘Squash Roundup’ Brings Community Together Sept. 24
FOR IMMEDIATE RELEASE
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 Inn’s 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 it’s the famous chicken dinners, fresh baked goods or Michigan’s 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/