Each Wednesday at 6:00 p.m. fall through spring, RRPC members and friends gather for a catered meal followed by programming for all ages. This is a long-standing RRPC tradition and a wonderful way to meet and get to know your church family. Main meals are $8, and chicken tender/macaroni & cheese/applesauce meals for children are $4. There are also options to order a meal of salad, rolls, and dessert only for $5 and a child portion of the main meal (up to age 10) for $5.

Please join us by making reservations by noon on Mondays in order for us to be able to serve you. You may make your reservations below. New for this year - you may also pay for your meal online. If you need to cancel for any reason, you must call the church office at 804-740-7083 by noon on Tuesday or you will still be responsible for the cost of the meal.

If you are interested in helping the Fellowship and Hospitality Ministry with Wednesday Night Supper, please sign up through this Signup Genius volunteer page. They will appreciate your willingness to help.

Upcoming menus in 2018 include:

September 12 - Fiesta Bar - Soft Tacos (ground beef or pulled chicken), Fajita Vegetables, Fiesta Rice, Refried Beans, Toppings, Homemade Pico de Gallo & Salsa Verde, Salad, Dessert

September 19 - Cajun Turkey, Mashed Potatoes, Green Beans, Salad, Dessert

September 26 - Pork BBQ, Macaroni & Cheese, Collard Greens, Salad, Dessert

The BBQ is smoked over hickory wood on an 84” smoker known as “Grillzilla”!

October 3 - Cuban Chicken & Chorizo Paella, Coconut Black Beans, Salad, Dessert

Our Paella recipe has been developed by Chef Gravely.

October 10 - Italian Sausage Lasagna Bake, Garlic Breadsticks, Salad Variety, Dessert

Our lasagna utilizes rotini pasta, twisted just right to soak up all the goodness!

October 17 - Beef Brisket, Potato Au Gratin, Roasted Brussels Sprouts, Salad, Dessert

The brisket is smoked over cherry wood on our Smoker known as “Grillzilla.”

October 24 - Chicken Pot Pie, Steamed Broccoli, Salad, Dessert

Chicken pot pie originated in Greece, but we use biscuits instead of the traditional pie crust for a Southern twist on this iconic dish.

November 7 - Fiesta Bar - Soft Tacos (ground beef or pulled chicken), Fajita Vegetables, Fiesta Rice, Refried Beans, Toppings, Homemade Pico de Gallo & Salsa Verde, Salad, Dessert

November 14 - Thanksgiving - Roast Turkey Breast & Stuffing, Mashed Potatoes & Gravy, Green Beans, Salad, Pumpkin Pie

November 28 - Spaghetti & Meatballs, Salad Variety, Garlic Bread, Dessert

December 5 - Pork BBQ, Potato Salad, Broccoli Salad, Salad, Dessert

Smoked on “Grillzilla.”

December 12 - Chicken & Broccoli Alfredo, Salad Variety, Garlic Knots, Dessert

December 19 - Baked Honey Ham, Sweet Potatoes, Green Beans, Cornbread, Salad, Pumpkin Pie

To see information on other fellowship events, click here.

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Wednesday Night Suppers will resume in the fall. Reservations must be made by noon on the preceding Monday.