Tavistock Royals annual pork barbecue another resounding success Feb. 1

This year’s Tavistock Royals are pictured in the memorial hall getting ready to serve over 400 hungry supporters in drive-through fashion. Pictured from left are coach Tyson Zehr, executive Duane Kropf, Tyler Sutter, president Kyle Wynette, Lucas Bast, Zach Shomphe, Mitch Facey, Jeremy Munro, Zach Brick, executive Ron Saunders, Trevor Sauder, Devon Kropf and team captain Tristan Hohl. Three players who were outside delivering meals at the time this photos was taken were Lucas Fanjoy, Sean Kienapple and John McDonald. Photo by Heidi Danen

By Gary West

Organizers of the fourth annual Drive-Thru Pork BBQ for the Tavistock Royals Senior hockey team said the event was another tremendous success and was sold out ahead of time with over 400 meals on order. For many years, the Royals hosted their pork barbeque as a sit-down event but, during COVID years, they made the switch to drive-through.It has proved to be a very successful event and a chance to bring the team together with the community and their fans.According to team management, “This year’s team is an exceptional group of young men who have come together so well this season and they continue to be supported by a hardworking, passionate group of volunteers.“These volunteers sacrifice many dedicated hours to ensure the success of this team and to provide the opportunity to keep the club going for many more years in the future.”The Royals finished fourth overall this year, which is their 42^nd  season, and, heading into the first weekend of the playoffs, they face Saugeen Shores with their first home game Saturday, Feb. 8 at 7:30 p.m.“The Royals players and executives would like to thank all their fans and followers for their continued support, and we hope to see you out cheering on the team to bring home another championship to Tavistock this year, a team spokesperson said.”The Royals thank Quehl’s Restaurant for again allowing them to use their space and the massive ovens to cook the beans and the potatoes. Those who cooked the meal include Kevin Zehr, Scott Habel, Brad Stere, Ted Schurink and Heidi Danen.