For the fifth year, The Kitchen at the Imperial will host its Thanksgiving dinner with all the trimmings at no charge. The event will be held Thursday, November 26, 1 p.m. to 4 p.m. Due to COVID-19 space restrictions, the event will cap at 50 diners. Please call and make reservations at 410-778-5000.
The Kitchen’s Chef/owner Steve Quigg takes Thanksgiving seriously. It’s always been his holiday for culinary control. His dinner will include roast turkey breast, herb roasted leg of lamb with mint jelly, and house cured and smoked ham. The menu will include glazed sweet potato, mashed potatoes with turkey gravy, roasted asparagus, and herbed stuffing.
“When I first contemplated this, I was thinking about people without a family to join, maybe shut-ins or people in need,” Quigg recalled.
“What I have found is that there is a broad need for a place to gather for many reasons, COVID-19 only adds to the need: we have people who live alone and are too far from family to travel; there are those who may not have the place to accommodate visitors or the funds to put on a family event; and then there are those who just wander in on Thanksgiving Day without any other place to go.”
The event is a family effort. The Quigg Family and Kitchen manager Sherri Troup’s family set the pace for volunteers who set up, cook, serve, and clean up.
Mervin and Sue Lapp of the Lapp Family Bakery in Worton will provide rolls, pies and other desserts for the event. Last year they enjoyed a four-generation Thanksgiving Dinner in the Atrium.
Want to support the event? Send support to The Kitchen, 208 High Street, Chestertown, MD, 21620, Attn: Thanksgiving Dinner Fund.