Town’s Historical Society to recreate Queen Mary at ‘Bon Voyage Dinner’

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The Queen Mary, which sailed the Atlantic Ocean from 1937 to 1967 and is now used as an attraction, hotel, and event venue in San Diego, has ties to the Johnston Historical Society.

As history further has it, the Queen Mary made a number of trips carrying “war brides” and their babies from England to the United States after the end of World War II. Louis McGowan, president of the historical society, was aboard one of those voyages in 1946.

Additionally, Cpl. William Lanpher, father of society member Warren Lanpher, traveled the Atlantic aboard the Queen Mary while serving in the U.S. Army. Another society member, Evelyn Beaumier, sailed on the ship in later years.

“Even the Robbins Funeral Home in Centerdale has ties to the Queen Mary,” McGowan said. “Elliott and Elsie Robbins, former owners of the funeral home and parents of current co-owner and [historical society] member Lynne Greener Lynne, sailed across the Atlantic a number of times on the Queen Mary.”

So when the historical society’s Board of Directors was looking for a theme to hold a fundraising event, Bel McGowan suggested that the group transform its Museum Barn in honor of the Queen Mary’s cruising days.

“We’re going to transform the barn into the Queen Mary dining room,” Bel McGowan said. “Everyone is excited about our May 7 fundraiser, which will feature a menu that glorious ship once served.”

Tickets for the event, which will begin at 4 p.m. inside the society’s Museum Barn at 101 Putnam Pike in Johnston, are $25. Bel McGowan noted that dress for the event is either semi-formal or 1946 fashion.

As for the menu, Bel McGowan noted that appetizers will be shrimp cocktail, assorted cheese and crackers, and celery and olive tapas. The salad and vegetable listed includes spring veggie salad with balsamic dressing, roasted root vegetables, and roasted red bliss potatoes.

“We’re confident people will enjoy the day’s entrées,” she added. “We’ll have grilled pork loin with caramelized onions and mushrooms, roasted chicken breast with lemon and butter sauce, and French meat pie with gravy.”

Anthony Ursillo, a society board member, offered: “It should be a great night aboard the Queen Mary. It is said that no expense was spared in building the ship that weighed 80,000 tons and was the preferred way of travel for royalty, celebrities, and movie stars. Now, we’re taking another voyage – one that is certain to add to our history and promises to be a first class event for all who attend.”

Anyone who’d like to join the society for the “Bon Voyage Dinner” should call Bel McGowan at 401-529-0873.

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