Wiscasset’s Feed Our Scholars Backpack Initiative is alerting all chowder lovers to save the March 12 date, when the group under the direction of Beth Cowing-Young, Holly Morgan, and veteran chowder chef, Gail Grundy, will be cooking up comforting chowders and soup to chase away the winter chill on Saturday, March 12, from 5 to 7 p.m. at St. Philip’s Church, 12 Hodge St., Wiscasset.  Suggested donation is $10 for an adult and $5 for a child 12 and under.  Reservations are suggested, though not necessary. Tel: 882-7184.  

The menu includes a steaming bowl of fresh haddock chowder or corn chowder, or for those who prefer, vegetarian vegetable soup. Sarah’s Cafe is generously donating a wonderful fresh green salad and dressings. The menu also includes homemade corn bread, baking powder biscuits, and French bread. Rounding out the bill of fare is a choice of beverage that includes wonderful coffee care of Treats, and finally, a cookie.

Hold the phone, though! There will be two dessert auctions, one at 5:45 and one at 6:45, when auctioneer, Suzanne Rankin, will see that many mouth-watering, gooey homemade cakes, shortcakes, pies, tarts, tortes, and such will be sold to the highest bidders. Winners can choose to tuck in right then and there, sharing or not, or take their booty home to be devoured in the privacy of their own homes—or both.  After all, there’s no rule saying one couldn’t bid on more than one dessert.

The funds generated from the event will go to support the Feed Our Scholars Backpack Initiative that supplies weekend packs of food to food insecure students attending Wiscasset Elementary School during the school year, as well as helping to support the School Pantry located at Wiscasset Middle High School and available to students and their families during the school year. 

So, chowder lovers can know they are helping support hungry area children while consuming a scrumptious meal of St. Philip’s ‘world famous’ chowder and fixin’s, and then bidding early and often for those special desserts provided by dessert chefs of St. Philip’s, First Congregational Church, and Freedom Fellowship.