This year’s patrons of the annual salad luncheon fundraiser for the Greenbrier County Public Library will enjoy an additional treat – a salad made by Bryan Skelding, executive chef of The Greenbrier.
He has served as the resort’s executive chef since 2013. His wife, Sarah Skelding, supports the Greenbrier County Public Library by serving as a board member. The Skelding family members are library visitors, too.
“It is important for our children to understand how a book can influence their views, their lives, their imaginations,” Chef Skelding said, “so they will strive to reach their full potential and achieving their dreams. The easiest path to this success is through reading and researching books.”
The luncheon is scheduled 11 a.m. to 1 p.m. Thursday, Nov. 1, at the Lewisburg United Methodist Church.
In addition to Skelding’s salad, the annual event will include such favorite dishes as hot chicken salad, apple cabbage salad, hot German potato salad and an autumn risotto. Friends of the Greenbrier County Public Library also will serve ham, turkey, rolls, desserts, coffee and tea.
Advance tickets for the Annual Salad Luncheon are $10 and are available at the library at 152 Robert W. McCormick Drive in downtown Lewisburg, or from Friends members. The cost is $12 per plate at the door. (The Lewisburg United Methodist Church is at the intersection of Washington and Lee streets.) Children eat for $5.
This is the 37th anniversary of the Salad Luncheon, a fundraising event that dates back nearly to the beginning of the Friends group. The Friends of the Greenbrier County Public Library started in 1979 as an organization dedicated to promoting awareness of services provided by public libraries.
Fundraiser proceeds support library activities, services and programs, including downloadable books, notary services and a paperback book exchange, as well as computer, Internet access and a free weekly story hour for children.
“Our library provides children with activities introducing them to the vast knowledge that lies within a book inside the library,” Chef Skelding said.
Skelding graduated with a degree in Culinary Arts from Madison Area Technical College in Madison, WI. He has worked in a variety of culinary venues, including the Royal Hawaiian Hotel in Honolulu and L’Orangerie in Los Angeles. He earned his Certified Executive Chef Certification through the American Culinary Federation in 2011.
More information about library services or the 37th Annual Salad Luncheon is available by calling the library at 304-647-7568.