Baltimore Rotary Club oyster roast

MARYLAND SCENE

January 14, 2001|By Sloane Brown

A half-hour before the 5th Regiment Armory doors opened, the vestibule was packed with folks, noses pressed against inner door windows. Inside the huge hall, rows of meat slicers and mountains of bread loaves stood at the ready. Getting a head start, a flank of oyster shuckers pried open the gnarled shells revealing a treasure trove of glistening gastronomic jewels ripe for plunder.

At noon, the Rotary Club of Baltimore's annual oyster roast officially opened and the charge began. Some 2,750 folks poured into the armory -- arming themselves with shellfish, pit-beef sandwiches and buckets of beer.

Among this army of eaters: Charlie Libby, event chair; Howard Weisberg, event co-chair; Michael Daney, Bryan Koerber, Lovey St. Pellicer and Theron Russell, event committee members; Jake Slagle, Rotary Club president; Delbert L. Adams, Art Tate, Joseph Pokempner, John Rausch, Roger Kauffman and Jeff Penza, club officers; Jim Beese, club past president; H. Mebane Turner, University of Baltimore president; George Hastings, international oyster opening champion; Francis Hogle, Base Management Co. president; Holly Snyder, Spherion recruiter; Lou Koerber, Budeke's Paints chairman; Dick Holland, Holland Manufacturing retired president; Amy Salotto, Sonitrol Inc. controller; Steve Naron, IBM consultant; David Watts, Marshall Craft Associates architect; Marvin Anderson, Grinnell Fire Protection sprinkler fitter; Lisa Bands, My Cleaning Service president; Dennis Baker, Marketplace by Marriott executive vice president; and Sue Watson, retired Verizon operator.

The feast netted about $60,000 for organizations and programs serving disadvantaged and disabled children in the greater Baltimore area.

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