By Don Fowler
Chicken. Salad. Pasta. French fries. Rolls.
That’s the menu.
Has been for 50 years.
Don’t like chicken? For $11.25 more you can order a 14-oz choice sirloin steak.
You don’t see too many steaks at the 1,200-seat restaurant.
People go to Wright’s Farm in North Smithfield for the family style chicken dinner. The restaurant serves 10,000 to 12,000 pounds of chicken each week – that’s around 5,500 whole chickens baked in their kitchen in one of 75 ovens.
The two head chefs have been there for more than 30 years. Wright’s hires approximately 155 employees, some of whom have been there more than 48 years.
Their French fries come from a potato farm in Colorado. The Italian salad dressing was created by the original chef more than 50 years ago. The pasta sauce is cooked in 60-gallon kettles from a recipe handed down more than five decades ago.
After dinner, many customers head for the gift shop to buy the salad dressing, pasta sauce, frozen chicken pies and fudge.
50 year anniversary
Wright’s Farm is currently celebrating its 50th anniversary, offering several contests with special prizes. Nominate a special couple celebrating their 50th anniversary – the winner will receive a dinner for 10.
Frank and Joyce Galleshaw purchased Wright’s Farm Restaurant in 1972 and grew it to be the Rhode Island landmark it is today.
Birthdays, weddings, anniversaries and a variety of special events have been celebrated over the years in one of the six dining rooms and private banquet facilities.
The Greater Woonsocket Chamber of Commerce held their annual banquet there every year when I served as their Executive Director.