Volunteers & Staff Prepping for Annual ‘Michelina’s Spaghetti Dinner’

DULUTH, Minn.– The volunteers and staff for this weekend’s big race is running a marathon of their own.

They’re working around the clock to make the city’s largest batch of spaghetti.

Chef Jerry, and his brigade of volunteers and staff are working around the clock to chop up the oregano, basil and rosemary.

By the time they’re finished, they will have cut up over 250 pounds of fresh herbs.

“This is my crew. These guys do it week in and week out. And it’s a good crew. We couldn’t do that, do it without them,” said Executive Chef Jerry Carpenter.

The annual ‘Michelina’s All You Can Eat Spaghetti Dinner’ has been feeding hungry marathon runners since 1977.

They will be cooking up over a ton of pasta… 5,000 pounds of sauce… and topping it all off with 32,000 meatballs.

And to accomplish this, it takes a village. Which Chef Jerry says, truly makes a difference.

“Anytime you go anywhere, and somebody takes the extra two or three steps, it always shows up. You know, every time you cut something, you gotta go the other way. It’s very, very important. No way can you put on a six or 7000 plate meal without volunteers. So, it’s great,” beamed Chef Jerry.