Willow Oak to Host Gumbo Supper and Show Fundraiser

Gumbo slider

Willow Oak to Host Gumbo Supper and Show Fundraiser
Springfield Baptist Church at 400 North Main Street in Springfield
Saturday, February 23 5:00-7:00 pm.

Tickets for dinner and concert are $15. Children 10 & Under $8.

Following the meal will be a concert at 7:00-8:00 pm by the White Oak Boys and singers from the Willow Oak choruses. The Willow Oak soloists will be performing music from Broadway and other popular favorites. There will also be a silent auction where people can bid on some nice items.

Founder and Willow Oak Executive Director Muzetta Swann said, “Three years ago we wanted to come up with a unique winter fundraising project, and decided to host “Laissez les bons temps rouler” Gumbo Supper prepared by three local businessmen who are outstanding cooks. This event will not only be tasty, but offers a great evening of entertainment, too.”

The local cooks are Coy Miller a native of Louisiana who has been serving his own Cajun recipe of gumbo to family and friends for years. The second cook is Shane Shoemaker with a seafood gumbo recipe which is also authentic to Louisiana. The third cook, Danny Atchley, will be serving up his own version of gumbo which is Creole inspired but with a Tennessee twist.

White Oak Boys 2012 Gumbo Supper PictureDanny Atchley said, “Gumbo is recognized as the state cuisine of Louisiana and is served at nearly all of their local social gatherings. It is often the center of cooking competitions and festivals. Basically there are two main types of gumbo, your Cajun inspired roux (flour and oil) gumbo which features sausage, chicken or seafood as the meat. The Cajuns are primarily from south western Louisiana and descendants of the French- speaking settlers who were expelled from Acadia in the mid-18th century. The second is the Creole version which has tomatoes, chicken, sausage and or seafood. The Creoles were descendants from Spain and France and settled mostly in New Orleans and Southeastern Louisiana. Both gumbo versions include the vegetable “holy trinity” which is celery, bell peppers and onions. The key is adding the right amount of spice to the gumbo which is considered an art form in Louisiana. Like Coy, whom I consider the master when it comes to cooking gumbo, I’ve been making it for years for friends and they usually beg for more. I can guarantee whichever version you eat on February 23, you are going to like it.”

Shane Shoemaker said, “This is a great cause which I hope the whole community will turn out and support. We are blessed to have Willow Oak in our midst. They are truly a unique Learning Center that offers a wide variety of classes that all ages can and will enjoy. Not only will you support Willow Oak, but you’ll get a delicious meal out of it as well.” Coy Miller offered this, “There is a saying when we cook gumbo in Louisiana, Laissez les bons temps rouler! Let the good times roll!”

For more info:

Willow Oak Center for Arts & Learning
Contact: Muzetta Swann, Executive Director