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A couple dozen community residents volunteered to help with the dinner. Here, Toot Sward helps with the prep by peeling carrots and yams.

Diane and Vic Kautzman weighed and shaped dinner rolls. Diane, President of a local bank proved to be a natural. As Vic noted, "Dough is dough."

We partially baked the 200 dinner rolls the day before so we could bake and serve them quickly on Thanksgiving day.

Vilma Chemers found she was up to her waist in potatoes, peeling and quartering them for mashed potatoes the next day.

Chef Steve Stultz began Thanksgiving in the wee hours, preparing not only the Thanksgiving dinner, but oveseeing the normal breakfast as well.

As guests began to arrive shortly before 11:00, Pocketstone regular Benj Scout, a private investigator and bounty hunter by profession, assisted by finding seats for the new arrivals.

Arlene Pine and Kati Sullivan carved turkey as fast as the diners could eat it.

Karie Stidham and Glen Vogt served potatoes and vegetables.

Jackson Boese, Bill McGuffy, and Ted Weaver also took a turn at potatoes, vegetables, and gravy.

Wilson Vogt helped by serving up the candied yams.

Kathy Trautman, Vilma Chemers, and JoAnn Reed hurried plated of food to hungry guests while Katie Pearson ensured every plate had homemade cranbury sauce.

Diana Vogt, handling plates like a pro, clearly came to the job with some serving experience.

Dining was made more festive by the hand-colored Thanksgiving placemats made by the kids of the Bigfork LEAP program.

Guests were accomodated in three seatings at 11:00, 12:00 and 1:00. The atmosphere in the cafe was cordial and festive all day.

Regulars Don Diggins and Del Ivey joined us for the meal, assuming their usual positions at the bar.

Bailey Vogt staffed the espresso bar, repurposed for this event to serve soup and desserts.

Quinci Payne worked side by side with Bailey ensuring that every diner had a bowl of soup and some kind of sweet to finish off the meal.

Courtney Boese also helped out in the dessert bar. Although the turkey and dressing were wonderful, no meal was really complete without a piece of pie, a cupcake, or a pumpkin bar.

Priscilla Armstrong and Mikki Radabah took a break from dinner to survey the desserts.

Candy Faith provided turkey cupcakes that looked almost too good to eat. Most diners took them home as souvenirs after eating a piece of undecorated pie or a pumpkin bar.

Brett and TJ Sward kept the food flowing by bussing tables as the guests finished their courses.

Dish crew Chloe Vale, Melissa Oates, and Marcile ** ensured that the operation had plenty of clean plates and silverware.

Servers Amy Boese and Tanya Dopps congratulate Chef Steve Stultz and each other on a job well done.

Arlene and Steve Pine, having come all the way from Minnesota to help with the dinner, found time for a short visit to Glacier Park.

The event raised over $2,300 in donations. Pocketstone owners David Vale, Carolyn Vale, and Karie Stidham presented the money to ** (second from right)of the Bigfork Food Pantry.