But nothing could be further from the truth, as the concession stand committee and ther faithful group of volunteers make everything extra special, including a menu that some restaurants would love to have.

While the concession stand staples like popcorn, candy, pop, pretzels and hotdogs are available, this concession stand offers a variety of more non-traditional delights, like giant-sized doughnuts, cream chicken sandwiches made from a homemade recipe, hot Trail and Swiss sandwiches, chicken and noodles, homemade fry pies, biscuits and gravy, jumbo homemade cookies and more, all from the ovens and stoves of area volunteers.

The concession stand committee is co-chaired by Holly Troyer, Deb DeSeyn and Naomi Troyer, and along with about five dozen volunteers, they make sure that everyone visiting the games are content food-wise, including some youngsters peddling water and popcorn in the stands throughout each game.

All told, 440 jumbo cookies, 240 pounds of chicken and noodles, nearly 100 rings of Troyer's Trail Bologna and untold quantities of popcorn were sold during the Classic weekend.

"That popcorn popper hasn't stopped popping since the first tip-off," said Holly Troyer.  "It's been really crazy around here, and it does get tiring after a whole day, but it's worth it, and the volunteers make it a whole lot easier.

"Trying to keep up at times is a chore, but we love it.  we love to hear the stories people share where they're from and what they enjoy about the weekend."

The two Troyers, DeSeyn and the rest of the staff who work 'round the clock wind things down after each finale at 1 o'clock in the morning, and are back at it at 8 AM the next day.  It's a tiring schedule, with a lot of hours packed into three days.

The concesson stand is manned by eight volunteers at a time, who work in three-hour shifts.

The concession stand is often one of the more overlooked portions of an event this size, because it's always there in any gym in any game, but Troyer said that it takes a lot of coordination and effort to make sure things roll along smoothly.

"Many people won't ever realize how much goes into this in order to keep thing running properly," said Troyer.  "A lot of the background work was done from last year's Classic.  We sat down and took inventory on what we wanted to do again this year -- and what we definitely didn't want to do again.  Beth Beechy got all of the volunteers and made all the calls, so we could focus on the menu and what we wanted to line up for food.  That was nice because it freed us up to do what needed to get done."

Most of the days and nights, the three committee leaders could be found in what they charmingly dubbed their "summer kitchen" -- the breezeway located to the south of the concession stand, which was closed off to the public.

From there they kept things moving briskly, and offered visitors a welcome taste of Holmes County that you'd never get in any other concession stand.

"So many people would say, 'What's a fry pie,' or 'What is this Trail and Swiss?'" said Troyer.

"These are foods that are kind of tied to Holmes County.  We would show them and they'd always want to try one.  It's like a little taste of Holmes County they've never experienced before."

New to the concession area this year was a grouping of pub-style tables, where people could stand, relax and enjoy their food.  It only added to the ambiance of the set-up, and Troyer was glad they decided to bring the tables in.

"People had a place to socialize and put their food," she said.  "It made for a nicer atmosphere, and I think people lingered around and enjoyed themselves more because of that."

Like it has been for all of the volunteers, contributing to the progress and success of the Classic is the only pay any of these people will receive for their weekend of work.  But that's OK with them.

"It makes you feel good to be able to contribute something to the weekend," said Troyer.  "It helps to create an experience that people will remember and want to come back again.  That's important, and we couldn't do it right without a whole lot of good people."