Join Amherst Lodge #981 for a night of Fellowship including our lecture "The Masonic Apron" with a specific focus on history of this symbolic Masonic garment. There will be a short business meeting prior to the lecture event.
Dinner will be served at Amherst Lodge in the Craftsman Social Area. Gather at 6:00pm, Dinner 6:15pm - 7:15pm.
WM William J Owens Jr (SW is in the EAST) - Hungarian Goulash served with garden fresh side salad and fresh bread and butter
Past Masters of all Lodges and Grand Line Officers eat FREE of donation.
SW Kevin Hudson Bio
Kevin Hudson began his culinary journey at the age of 16, working as a dishwasher at a local restaurant, pizzeria, and bar. The vibrant smells and sounds of the kitchen made him feel at home. His exceptional performance in menial tasks, from dicing vegetables to stretching dough, quickly caught the attention of the chefs and F&B managers.
Throughout college, Kevin honed his skills as a short-order cook, developing speed, consistency, and passion. His first significant role was with Delaware North as a junior sous chef, where he gained invaluable experience in dish costing and kitchen structure.
Kevin's career continued to flourish as he moved on to Fox Valley Country Club as the Sous/Banquet Chef. Here, he thrived, working with talented chefs and top-quality ingredients flown in from around the world, allowing him to create innovative dishes and flavor profiles. His next role was as Executive Sous Chef at the Hyatt, where he spent six years refining his skills and earning accolades such as the 2011 Manager of the Year and a Beacon Award for Outstanding Lodging Manager in Erie and Niagara County. Kevin also played a pivotal role in opening the Curtiss Hotel and the Draft Room.
Currently, Kevin serves as the Executive Chef and Food and Beverage Director at the Niagara Riverside Resort. With a culinary career spanning 30 years, he has traveled the country with Hyatt, mastering VADD Kosher, Halal, ethnic cuisines, and managing large-scale events. His passion for exploring exotic ingredients and vegan cuisine continues to drive his culinary creativity.
