The Kitchen Will Host 5th Annual Free Thanksgiving Fellowship Dinner

Four generations of the Lapp Family enjoy Thanksgiving Dinner at The Kitchen in 2019. The Lapps will share bake goods once again at this year’s event. Photo by Steve Meehan 

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.




    1. Donations are appreciated Kathy. With the current restaurant environment, it all helps. For those who expressed concern over a gather of 50 people, this is not that moment. Tables of less than 6, 6 foot spacing, limited people at a served buffet with social distancing, 50 people cycling through over 4 hours. No different than going to a well-run restaurant that is taking all safety precautions necessary to insure the health and wellbeing of its staff and guests.

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