Raccoon, tradition, and community: Danville celebrates 83 years of a one-of-a-kind dinner

The unmistakable rich, savory aroma drifting from St. Luke’s Community Center Monday evening signaled that the Danville Lions Club Raccoon Dinner had returned. Always held on the first Monday in February, the event marked its 83rd year, continuing a tradition of serving raccoon that dates back to 1944. Between 500 and 600 people attended this year’s dinner, drawn by the combination of a unique culinary experience and a long-standing community celebration. The line stretched out the door, and many diners opted for the take-out option, underscoring just how popular this annual fundraiser has become.

Behind the scenes, weeks of preparation go into the event. Patrick Crow, who has chaired the dinner for more than 40 years alongside his wife Sandy, explained the process in detail. Approximately 600 pounds of raccoon meat were prepared for this year’s dinner, equating to about 200 raccoons. A group of local men trap or hunt the raccoons during the legal season, which runs each year from Nov. 10 through Jan. 31. The animals are skinned, dressed, and frozen until the Saturday before the event. Once thawed, the meat is trimmed of excess fat, weighed, and soaked overnight in salt water. On the morning of the dinner, the raccoon is breaded, fried, and placed into roasters, with roughly 25 pounds of meat cooked in each roaster at a time.

Many guests said the raccoon was delicious.

Connie Durbin, who served coffee at the event for 15 years, attended as a guest this year and described the raccoon as tasting like a cross between beef and rabbit. Michelle Crider, traveling from Glenmont, noted the raccoon carried a “stewish smell.” Jeff Groza attended for the first time with his wife and, while cautious at first, quickly settled in and embraced the evening as good troopers.

Tim and Shelly Smith drove in from Mansfield for their first raccoon dinner. Tim, a history and language arts teacher, said the evening was “exciting” and felt like discovering a new part of Ohio culture, even after living in the state his entire life.

Lewis Hendrickson, who has attended the dinner for the past 30 years, summed up his experience simply: “It’s Danville.” He attended the event with Cecile Hendrickson, who also enjoys the tradition.

Mary Francis Bartels drove in from Centerburg and stood out wearing a raccoon skull necklace. Living in the country, she said raccoons often destroy her animals, so she “takes care of them.” She has attended the event for the last 15 years and said she has tried, unsuccessfully, to recreate the raccoon recipe at home. Bartels also noted that she has asked the chefs and volunteers for the recipe over the years, but it remains a closely guarded secret.

Later in the evening, attention turned to the many guests who traveled to experience the tradition. Attendees came from across Ohio and beyond, including the furthest visitors from the state of Georgia. The oldest attendee this year was 86 years old. In recognition of their dedication, the two individuals who traveled the furthest and the oldest attendee each received a traditional raccoon pin, a keepsake symbolizing membership in a very exclusive Ohio experience.

The Lions Club uses the event as a fundraiser, and this year it will provide three $1,000 college scholarships for students pursuing careers in the medical field, counseling, or human services. Patrick Crow noted the incredible level of community support the dinner receives year after year. “Everywhere I go, when I mention I’m from Danville, people ask if that’s the town that serves that raccoon dinner,” he said, recalling even meeting someone in Nairobi, Kenya, who had heard of the event. “It’s like a homecoming.”

Ohio Lieutenant Governor Jim Tressel served as the evening’s guest speaker, jokingly saying that it took 73 years for him to be invited to the raccoon dinner. His presence was described by organizers as a meaningful moment for the Lions Club and the village of Danville.

Behind the scenes, approximately 100 volunteers contribute to the success of the event each year. Volunteers take on roles as hunters, cooks, bussers, servers, and ticket sellers. Duane Mickley serves as the master chef, ensuring consistency and quality year after year.

As the evening came to a close, it was clear that the Danville Lions Club Raccoon Dinner remains a proud symbol of local heritage. Sustained by volunteers, fueled by tradition, and celebrated by generations, the event continues to bring people together around a shared table and a unique Ohio experience. More information about the event can be found on the Danville Lions Club Raccoon Dinner Facebook page: https://www.facebook.com/RaccoonDinner.