For directions go to the Home Page and click on the google map to get directions.
Thank you to those who attended in March 4th Saturday, April 27, 2019
3rd Saturday, October 19, 2019 3rd Saturday, November 16, 2019
Ham Fresh Butter/Parsley
Seasoned Sauerkraut Department
Green beans Recipe Coleslaw
Fresh Baked Applesauce Pickles
Sweet Ice Tea Unsweet Ice Tea Water/Coffee
Majority of Home made Desserts are made
by Fort Valley Residents.
There are also a great supply great store bought items.
Ham & Oyster Suppers
Co-Chairs: Rhonda Melton & Wendy Bulatko
Thank you to everyone who has supported us in 2018
and continues to support us through this fundraiser!
Fort Valley Volunteer Fire Department, Inc.
Copyright 2013. Fort Valley Fire Department. All Rights Reserved.
2019 HAM & OYSTER SUPPER DATES
Come take a lovely drive through beautiful Fort Valley
and stop for a great dinner at the
Fort Valley Volunteer Fire Department.
We begin at 3:30 pm and stop serving at 7:00 pm.
Cost is $17.00 for adults and $7.00 for children 10 and younger.
Before being seated, you'll choose between
Ham (not country ham) or Oysters or you're welcome to both.
Then we hope you're able make a final decision on any
one of the yummy homemade or store bought desserts.
You will then be seated to delicious choices of "sit down family style" bowls
of seasoned green beans w/ham, sauerkraut, butter & parsley potatoes,
homemade dept. recipe coleslaw, applesauce, pickles &
fresh baked rolls served with unlimited iced tea, coffee or water.
So come on out, enjoy the beautiful scenery, meet some new friends
or catch up with old friends and let us serve you!!
**Seating is provided in the entrance room for those
wishing to stay longer to catch up with friends/family.
Don't have time to come and sit with us but don't want to pass up a great meal?
We also do take out orders!
The great folks assisting with the take out orders
will prepare your order(s) as quickly as possible.
If you're dining in with us but also want a take out order(s),
please feel free to purchase your take out ticket(s)
at the same time you purchase your regular meal ticket(s).
Then when you're done eating you can proceed to the take out line.
The majority of all desserts are homemade by Fort Valley residents.
Oysters are very fresh being picked up from Bevans Seafood in Kinsale Virginia
(located in the Eastern part of VA)
on Friday, the day before each supper.
On occasion the oysters are still being shucked when we arrive to pick up our order.
How's that for fresh?!
The supper is put on by the many volunteers
of the department and the community.
We start a month ahead of time making our lists and placing our orders to the
companies we have purchased from for over 30 years.
If you ever would like to volunteer and help out we can always use help!!!!!
Below is a list of tasks and the days they are done. You can call the department to see if we need help or just stop by if you have time.
Monday's - Groceries arrive and are put away
Tuesday's - 12 full sized boneless hams are baked, cooled, wrapped and
placed in the cooler,tables and chairs are set up,table items are put out, steams
tables are set in place
Wednesday's - 2 cases of Crackers are grinded, 6 cases of cabbage are leafed and quartered,
1440 Rolls are baked, cooled and wrapped
Thursday's - (if rolls did not get baked on Wed. they will get baked today), the 12 hams are
unwrapped, skinned, sliced, and weighed. Then they are wrapped and
packaged for Saturday.
Friday's - Starting at 8:00 am, approximately 10 bushel of potatoes are peeled, washed then
cut to size and placed in pans and covered in water.
- The 6 cases of cabbage that were quartered are shred for coleslaw
- 130 - 170 gallons of tea and tea syrup are made (gallons depend on the weather)
- The kitchens are set up for Saturday morning & the potatoes are checked to see if
they need more water on them.
Saturday's - Starting at 5:30 am we show up to start the cooking process. All the veggies
are placed in pots, seasoned and turned on.
- Once all the veggies are on, the coleslaw dressing is made and coleslaw is
made.The dressing is a fire department recipe that only a select few know.
- 7:00 am oysters are set out to start the rolling process. We use our own special
recipe of various types of crackers and an egg mixture. Only a select few know
the recipe for this and the other foods. - Once the oysters are all finished, it's
time to clean up and have lunch. All volunteers who help,get to have some of
our homemade country sausage pot pie, coleslaw, and a hand picked dessert.
- Once lunch is over, there are many other tasks to take care of before we start
serving at 3:30.
- We like for food and drink servers to arrive around 2:15 so we know we'll have
enough help and where to assign them. Also if there's any information that
needs to be given, this gives the co-chair time to go over that as well.
- Starting around 8:00, we need dishwashers for the duration of the day. You
can come and work a few hours, an hour, or all day, just whatever time you
- Starting at 7:00 pm we start cleaning up. A crew is needed to help clean up and
and stay until the last dish is washed, dried, put away, and the last spot on the
floor is moped.