After a pandemic-imposed one-year hiatus, The Mayflower Community’s Annual Shrimp Boil returned on Thursday, May 13th…with a splash! Unable to gather one year ago, residents and guests could carry out the shrimp boil dinner. This year, they were once again seated in the Buckley Courtyard with overflow seating in the Buckley Dining Room. A total of 112 residents enjoyed the meal outside, inside, or by way of carry-out.
Besides the stars of the show, the boiled shrimp, the meal included andouille sausage, corn on the cob, red potatoes, cole slaw, and garlic bread. Various drinks, including red and white wine, were available. For desert, homemade Mayflower beignets were served.
The meal was prepared by the Mayflower Foodservice staff and cooked by Pounch Rojohn, cook; Jacob Staroska, Supervisor; and Scott Gruhn, Director.
Pictured above: Enjoy the food and the company, from left to right, Tommy Haas, Esther Bethel, Betty Anne Francis, and M J Zimmerman.
— Bob Mann, Sales & Marketing Director
