Hundreds attend Chimacum, Brinnon Thanksgiving feasts

Published 12:01 am Friday, November 23, 2012

CHIMACUM — The Tri-Area Community Center was swamped about a half-hour after doors were opened for a free public feast Thanksgiving Day.

“We had every seat taken for a while,” said JJ Jenkins, director of the community center at 10 West Valley Road in Chimacum.

A total of 330 people were fed this year, with most sitting in the dining room, while 80 meals were delivered to homes, Jenkins said.

That’s an increase over last year’s 300 diners.

“It was a very excellent crowd,” Jenkins said Thursday.

“There were a lot of good feelings in the room. People were very grateful.”

Diners were entertained by Nan Toby Tyrrell of Port Townsend, who played the piano, as well as by Jenkins, who also sang and played.

Some 60 volunteers in all contributed this year to the making of the meal, said volunteer organizer Joyce Zodiaco.

The menu for the annual dinner — which is sponsored by the St. Vincent de Paul Society of St. Mary Star of the Sea Catholic Church and Olympic Community Action Programs — featured both the traditional turkey and ham, which were accompanied by all the fixin’s — including pumpkin pie.

“The food was really outstanding,” Jenkins said.

“This is the best job they’ve done yet,” he said, referring to the volunteers who put on the big feed each year.

A core of about nine volunteers begin preparations about a month in advance, Zodiaco said.

Others assisted with serving and waiting on tables or — as in the case of a dozen members of the Chimacum High School Interactive Club the day before Thanksgiving — helping to set up the center for the feast.

In Brinnon, 35 people had arrived for Thanksgiving dinner within 15 minutes of the doors opening at 3 p.m., said chef Rob Brown, and he expected more to attend the free community feast at the community center at 306144 U.S. Highway 101.

“We’re expecting more than 50,” he said before doors opened.

“That’s what we’ve cooked for.”

Diners listened to music by Dave and Rosalie Secord, he said.

Turkey, dressing, gravy and mashed potatoes were provided. Participants were asked to bring side dishes such as salads, desserts and beverages.