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Kendall Lions served nearly 1,100 chicken dinners in benefit on Saturday

Posted 3 February 2020 at 8:40 am

Photos courtesy of Helen Unterborn: Kendall Lions Club members Cary Wright, Doug Urquhart and Kyle Sayler cook the chicken halves on Saturday during the Lions Club’s annual Chicken BBQ.

Press Release, Kendall Lions Club

KENDALL – It was a bustle of activity and high energy at the Kendall United Methodist Church on Saturday as the Kendall Lions Club demonstrated the club’s motto, “We Serve.” The Lions held their annual Winter Chicken BBQ to aid a community member in need.

This year’s recipient is Phil Haight, who suffered a severe head injury from a fall in October. Phil is very active in the community serving in the Kendall Fire Department and several years as a Lion. This year Phil’s contributions to our annual auction to benefit the food cupboard netted over $500.

Lions Club member Phil D’Agostino gives Leos Club members from Kendall Central School some instruction on how to serve at the drive-through.

The Chicken BBQ is led by Lion Phil D’Agostino along with the active support of the Lions, Leos and community members who sell advance tickets and prepare the meal. Thursday, Lions met at the school to prep the cabbage for the salad and beginning at 8 a.m. Saturday the Lions were out in full force at the BBQ pit cooking over 1,100 chicken halves.

Inside the church hall Lions and Leos worked to package the dinners and distribute almost 1,100 dinners in two hours. Community members were able to drive through and receive the meals, often adding an extra donation to the cause. Any remaining dinners were donated to several families in the community.

The Kendall Lions is truly appreciative of the community for their outstanding support and the service provided by our Lion and Leo members as we again offered support to a community member in need.

Lions Club members Bob Furness, Dan Peckham and Randy Unterborn along with Greg Speer prepare the dinners.

Julie Bunn and Barb Bartkowiak, both Lions Club members, bag over 1,000 dinner rolls.

Community member Blaine Young and Lions Bob Gaylord and Rob Fagan turn the chickens.

Lions Candy Minigiello, Craig Herman and Randy Unterborn prep the cabbage. Craig also has been in charge of cooking the salt potatoes for most BBQs.

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