#Lakeounty moundra highc shcoll free#
They have held free Christmas dinners for the past 26 years, provided dictionaries for school children, installed bus stop shelters, and financially provided for the Safe House for Homeless Teens. Since it began in 1973, the Clearlake Rotary has created a long list of projects it has implemented, not least the donation of over $270,000 in scholarships for local high school seniors and $25,000 for the expansion of the emergency room at the Adventist Health hospital in Clearlake. It’s all part of the Clearlake Rotary’s 17 th Annual Seafood Boil, a fundraiser designed to not just have one of the best seafood dinners in the county, but also to raise money for the betterment of Lake County. Picking meat from crab legs, and pulling clam shells apart to get to the Everyone donned their bibs and dug in, placing food to their plates, “There’s no way I can eat all of that.” But it all needed to be eaten, so we allĬommitted. “It’s so much food,” someone commented, staring at the mound In the center of the table, creating a mountain of high-quality seafood. Mussels, steamer clams, crayfish, shrimp, potatoes, sausage, and corn all piled After moving the uneaten tri-tip and lobsterĪround to make room, two students, struggling with the weight of theįive-gallon bucket, each grabbed a corner and poured it in a heap on the table.
#Lakeounty moundra highc shcoll full#
That’s why everyone was full when the seafood came. Autumn (left) and Olivia pour the mound o’ seafood It was impossible not to eat the rich, well-prepared food. Students from Carle and Lower Lake High School, who worked as the servers, wandered back and forth through the room, taking empty plates to the kitchen only to return with arms full of new entries. Those dishes alone would have constituted a quality meal, but before knives had cut through the last of the tri-tip, the lobster showed up, small bowls of melted butter and slices of lemon sitting next to them. The meal had started simply with a salad topped with candied walnuts and a raspberry vinaigrette, then quickly escalated to tri-tip cooked medium rare, topped with a garlicy pesto. By the time that the five-gallon bucket of seafood dumped on the table, everyone was full.
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