On Saturday June 25, 2011 I had the honor of representing our Most Worshipful Grand Master at this event in Wells River, Vermont as he had his own affairs to attend to in Portsmouth, N.H.

It was really quite by accident that he had selected me, because I had asked him if he was going or not and received a negative reply. I must say that I had a most enjoyable experience and I would like to share some of that with you.

I reasonable gathering of Masons were in attendance, the house was not packed but comfortable for everyone present. This was going to be my first experience of a Table Lodge without consuming wine because of medication I was required to take, and I wondered how that might influence my opinion of the event.

As I was invited to sit in the East with W.M. Brother William Sylvester of Grafton-Kane Lodge No. 46 of North Haverhill, I received a good view of all the participants and how much fun they were all having. When called upon to bring the Greetings of our Most Worshipful Grand Master Brother Paul M. Leary, I took the liberty of saying a few brief comments and introducing three of our NH Grand Lodge Officers also in attendance. Most Worshipful Brother Wendell L. Woodward had joined us and had in his company was Right Worshipful Grand Chaplain Brother Charles Pierce and Worshipful Grand Organist Brother Raymond Burton. They all seemed very pleased to be there and I was honored to be the one to introduce them for our M.W. Grand Master.

I have been to a few Table Lodges in my time but was quite surprised at the quality of the meal prepared for us that evening. Pulaski Lodge’s Worshipful Master Brother Lee Dion informed us that the Chef in the kitchen was none other than their newest Entered Apprentice who did an outstanding job for us all.

The first 2 courses of juice and cheeses and crackers and a delicious fruit cup was a very nice start to this banquet, and when the third course of salad came out, I was surprised to see a delicious bowl of soup accompanying it. By the time we were this far along, I felt the slight pangs of fullness and was wondering where I would be able to digest the main course following. I was very enlightened to see a find piece of filet mignon coming for our consumption which you easily cut with the table “sword” or butter knife and melted in your mouth causing a delightful sensation to the taste buds. Topping this off with a smooth desert of berries whip cream grape filling and cookies was just too much to believe.

I was delighted to be able to offer my opinion on this fine recourse and offer congratulations to the Entered Apprentice Chef and inquired if that was how they broke in all of the new Masons. Several inquiries of when their Lodge would meet and would he be serving every meal came forth from the brethren.

I must admit my diet I had been working on for 5 weeks went kaput that evening. The fellowship offered was of the highest caliber and I was most honored to have been chosen to be there representing your Grand Master and the Grand Lodge of N.H. for this event.

Submitted by:

Dennis A. Sheridan, RW PDDGM District Five of NH

Worshipful Master of North Star Lodge No. 8, F & AM of Lancaster, NH