Fathers and Sons Celebrate their Bond at Annual Mass & Dinner

Posted January 16, 2018 / Last updated January 22, 2018

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From left: George Martin and his father, Hamilton; Sully Parent and his father, Shawn; Connor Kulivan and his father, Michael; and Matthew Knight and his father, Vinson

From left: George Martin and his father, Hamilton; Sully Parent and his father, Shawn; Connor Kulivan and his father, Michael; and Matthew Knight and his father, Vinson

Jesuit’s 2017 Father-Son Mass & Dinner on Saturday, Jan. 14 brought fathers and sons to campus for a night of prayer, reflection, and socializing. The relationship between father and son is a treasured gift, and the event gave all in attendance the opportunity to celebrate that special bond. Throughout the year, Family Masses give students and their family members opportunities to celebrate Mass and enjoy fellowship among their friends, family, and members of the Jesuit community.

View the Father-Son Mass & Dinner Photo Gallery

The evening began at 6 p.m. with Mass in the Chapel of the North American Martyrs celebrated by Fr. Paul Shaughnessy, S.J. Concelebrating were Frs. Chris Fronk, John Brown, Donald Saunders, and Kevin Dyer, all members of the Society of Jesus.

The three speakers and their parents – Gavin Sheng and his mother Cynthia Lee-Sheng (standing in for Gavin's father), Robert Haik and his father, Rob, and Cutty Ashley and his father, Bruce

The three student speakers and their parents – Gavin Sheng and his mother Cynthia Lee-Sheng (standing in for Gavin’s father), Robert Haik and his father, Rob, and Cutty Ashley and his father, Bruce

Following Mass, three seniors paid tribute to their fathers. Gavin Sheng spoke movingly about his father, Stewart, who passed away in Gavin’s 8th grade year. Cutty Ashley then spoke about his father, Bruce, and Robert Haik concluded the presentations with remarks about his father, Rob.

Watch the Video of Gavin Sheng’s Address

Watch the Video of Cutty Ashley’s Address

Watch the Video of Robert Haik’s Address

Then attendees made their way to the Student Commons for a delicious dinner that included hearty servings of steak or chicken, green beans, garlic smashed potatoes, a roll, and mouth-watering bread pudding.

Dinner was prepared on-site by young alumnus Max Gruenig ’06 and his team of talented cooks. Members of the Class of 2013 were also in attendance, giving back to their alma mater by helping serve food to guests.