First Saturday Breakfast for the 2018-2019 Masonic Year began with the September and October Breakfast being merged and conducted on the same day as the Semi-Annual BBQ (Fall) which was September 29, 2018. Breakfasts will resume on the regular First Saturday in November and December 2018, then continuing from February through May 2019. There is NO First Saturday Breakfast in January. The First Saturday Breakfasts are conducted 7:00AM till 11:00AM. The price is $7.00 per plate. Bulk orders of 10 or more are $6.00 per plate and we will deliver bulk orders within a 10-mile radius of the Lodge. Menus will change each month. Servings are healthy and filling. Eat in or Take Out.
The September 29 breakfast will consist of eggs, sausage, biscuits and gravy, bacon, and for eat in orders orange juice and coffee. For more information contact the Chairman of the breakfasts, Archi Domaschk, (361) 215-7952. or email him at [email protected] .
We ask that you pass the word on to family, friends and coworkers. This is a nice way to meet and enjoy good fellowship while having a wholesome meal among Masons. Tours of the Lodge are available during Open House which is 7:00AM until 2:00PM, and their will be plenty of Masons and their Ladies available to answer questions about Freemasonry and the Lodge.
The September 29 breakfast will consist of eggs, sausage, biscuits and gravy, bacon, and for eat in orders orange juice and coffee. For more information contact the Chairman of the breakfasts, Archi Domaschk, (361) 215-7952. or email him at [email protected] .
We ask that you pass the word on to family, friends and coworkers. This is a nice way to meet and enjoy good fellowship while having a wholesome meal among Masons. Tours of the Lodge are available during Open House which is 7:00AM until 2:00PM, and their will be plenty of Masons and their Ladies available to answer questions about Freemasonry and the Lodge.
September 29, 2018 Breakfast
This was the BIGGEST Success we have ever had for a First Saturday Breakfast. Conducting in conjunction with our BBQ Fall Fundraiser was a plus. However, the biggest reason for the large sales was due to the bulk sale done by the Lodge's Bulk Sales Coordinator, Dottie Checklick, lady of our Junior Warden, Chuck Checklick. A BIG Shoutout goes to Eli Booth, SW and Archie Domaschk, PM & SD who were the lead cooks. We also had lots of help from our ladies and members who kept filling the clamshell containers and bagging the orders.
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