Groves festival cuisine holds smorgasbord
Published 2:06 pm Saturday, September 18, 2010
Standing over an electric wok, Jimmy Veazey stirred a pile of onions and bell peppers, sautéing the vegetables to perfection.
The aromatic concoction was soon ready to be dished up alongside a freshly cooked Italian sausage, courtesy of the Groves Knights of Columbus Council 3491.
“We sauté the onions and bell peppers and serve them with Italian sausage,” Veazey said from his booth at the Texas Pecan Festival in Groves on Friday. “And we have the best hamburgers. Everybody comes for the hamburgers.”
Michael Campise stood nearby eating a sausage while watching the KC’s do some cooking.
Wyndal and Judy Stelly of Forked Island, La. were making a tour of the festival grounds while sharing “the best pork on a stick.”
The Louisiana couple are currently living in Beaumont while Wyndal works in the area. Wife Judy said she learned of the Groves event while scouring through newspapers recently. Their next stop? A pork-a-bob booth, she said.
The Texas Pecan Festival Celebrates Groves: Livin’ … Workin’ … Shoppin’ is the theme for this year’s festival. For more information about the event, call the Groves Chamber of Commerce and Tourist Center at 962-3631.