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On the Town: Elks herd to Glendale for centennial bash

January 02, 2013|By Ruth Sowby
  • Glendale Elks 100th birthday party is celebrated by, from left, Event Chairman Hugh Scanlon, Elks National President Thomas Brazier and Elks State President Art Echternacht.
Glendale Elks 100th birthday party is celebrated by,… (Courtesy photo )

Glendale Elks Lodge #1289 members sure know how to throw a party — especially if it's their centennial year anniversary. On Friday (Dec. 28), Lodge members and guests pulled out all the stops for their themed “Celebrating 100 Years of Service” bash at the local lodge on Colorado.

Close to 250 partygoers in their best finery filled the lodge hall. They were welcomed by Exalted Ruler Richard Adams and offered greeting from the City by Mayor Frank Quintero. “This organization continues just as strong as ever!” said Hizzoner. He continued, “The lodge participates in nonprofit work through the City of Glendale including opening this lodge to other nonprofits.” Mayor Frank presented a commendation to Adams. (Later in the evening, Field Rep Suzanne Dunwell presented a resolution to lodge members on behalf of Assemblyman Mike Gatto.) But the Mayor couldn't stay long. He was off to his next engagement — “a cold tent at Rose Bowl in Pasadena” for the Rose Bowl Assn.

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But this evening was all Elks all the time. Event Chairman Hugh Scanlon was past Exalted Ruler of the Glendale Elks. He has just retired from his office as president of the California-Hawaii Elks Assn. Wife Dale Scanlon and daughter Shannon accompanied Hugh as he escorted VIPs into the lodge. They were Elks National President Thomas S. Brazier and the current California-Hawaii Elks Assn. President Art Echternacht. Locally, he's a member of Santa Ana Elks Lodge #794.

The party's pièce de résistance, however, was the banquet cooked up by Executive Chef and Glendale Elks member Jerry Salthouse. The chef is known for serving President Ronald Reagan and Princess Grace and Prince Rainier of Monaco. For tonight, Chef Jerry served bacon-wrapped filet mignon and lobster medallions and ended with a flourish. Dessert was flaming Baked Alaska — one cake for every table. Chief lighter of the flame was Salthouse assistant Vince Sultanian. That was a dinner fit for a king, or in Elks-speak, a Grand Exalted Ruler. Chef Salthouse is a member of the Glendale Lodge.

After dinner, Exalted Ruler Adams offered a champagne toast to the crowd and introduced a special couple. This evening marked the 55th wedding anniversary of La Crescenta residents Katharina and Karl Berger. They toasted each other and their fellow Elks. For 34 years Karl has been a Glendale Lodge member.

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