Chinook Lions Club hosts annual Old Timers' Dinner
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Vernelia and Dick Tilleman, seated, receive a 'balloon mouse' from Cory Pierson, standing. The Tillemans celebrated their 57th wedding anniversary on the same day as the recent Chinook Lions annual Old-Timers' Dinner.
Organizers said there were 90+ guests who attended the recent Chinook Lions Club's annual Old-Timers' dinner. Sometime in the early 1980's club members invited a few local seniors to a club meeting and dinner to share memories about the area from the 'old days.' Soon the event became an honoring of all local seniors and, in addition to the dinner, guests are treated to entertainment.
This year's entertainment was brought by Cory Pierson from the Havre area. Rather than a standup program, Pierson strolled among the diners visiting and making balloon sculptures for guests. He made animals, flowers and all sorts of objects, then gave the finished products to guests.
Pierson, who is the nephew of Ben and Patty Hall from Chinook, said he got started making the balloon objects in 2002. At age 42 he suffered a heart attack and said, "I needed some diversion to entertain myself because I was driving my wife crazy being around the house while I recuperated. I was walking by a bookstore, saw a book about making balloon sculptures and taught myself how to do the art." Acquaintances say he seldom leaves home without his bag of balloons and a small hand pump. Kids love the weird animals and hats he makes and, from the looks of the folks at the Chinook Senior Center, old-timers enjoy the art as well.
Chef Doug Mitchell, assisted by Blanche Kellam, prepared a turkey dinner with dressing, mashed potatoes and gravy, green beans, a jello-type salad and fresh rolls with pumpkin bars for dessert. Dinner followed a welcome by Lions President Richard Cronk, the pledge of allegiance, a prayer and a rousing rendition of "Montana" sung by Lions and guests. Lions club members helped the cooks dish up the plates and other Lions served the guests at their tables. Table conversation was brisk as guests wondered about "when spring might arrive" and other local topics related to this time of the year.
President Cronk said, "This was one of our larger turnouts for the Old-Timers' Dinner. Chef Doug prepared four turkeys and that seemed to be just enough." The "Journal" thanks the Lions Club for hosting this annual event, especially geared to honor our local seniors and their many contributions over the years.
