Potawatomi Wildlife Park banquet raises over $9K

 Potawatomi Wildlife Park held its 6th annual fundraising dinner Saturday at the Back Forty Banquet Hall in Bourbon. Executive Director Mike Stephan shared, “Free of charge is a great community concept, but a bad business plan.” Stephan asked for more volunteers to join the board to continue fundraising efforts to sustain the park. PWP draws visitors from not only other counties in Indiana, but other states.Jordan and Cindy Fuller of Bourbon showed their support for Potawatomi Wildlife Park and were the winning bid on a subscription to the Heartland News, the Pilot News Group’s weekly newspaper featuring Nappanee, Bourbon and Bremen. Potawatomi Wildlife Park is located in Tippecanoe which borders Bourbon. The banquet raised $9,500 for PWP after expenses.
By: 
Jamie Fleury
Staff Writer

Potawatomi Wildlife Park (PWP) held its 6th annual fundraiser this Saturday at the Back Forty in Bourbon.

The banquet hall was full of supporters from not only Marshall County, but beyond.

The evening included refreshments, an open bar included in the ticket price, a live and silent auction, a historical presentation, live musical entertainment and Indiana’s State Pie for dessert.

After expenses, $9,500 was raised for PWP.

PWP Board Member Larry Beeson served as Master of Ceremonies, keynote speakers Mark Schurr and Madeleine McLeester of Notre Dame presented ‘Before the French: New Insights into Late History’, Jeff Unterbrink provided live music, Larry Wattenbarger and Brian Kitch provided their witty and comical auctioneer services, Sharon Stephan and Amber Barnes directed check-in and facilitated the cashiers, and additional volunteers included H&R Block of Plymouth and Bremen, Wyatt Stephan and Ryan Snyder.

Cheese, olives, snack mix and sandwich rolls were served as appetizers.

A buffet style meal was served that included chicken breast, pork, cheese-potato casserole, green beans, salad and bread.

Indiana’s official State Pie, ‘Indiana Hoosier Sugar Cream Pie’ was served as dessert, along with cake and other pie options.

Read more about this in the latest edition of Heartland News. It is on sale now. Call 574-936-3101 to subscribe.

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