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Lincoln restaurant continues turkey tradition

Contributed | BDN
Contributed | BDN
Line cook Justin Bard, 23, of Lincoln, preps prime rib for dinner at Gillmor's Restaurant in Lincoln on Tuesday, Nov. 9, 2010. He said he was unsure whether he would volunteer to help at the restaurant's free Thanksgiving Day dinner. Fellow line cook Josh Savage, 22, of Medway, is behind him. BANGOR DAILY NEWS PHOTO BY NICK SAMBIDES JR.
By Nick Sambides Jr., BDN Staff

LINCOLN, Maine — Jamie Breen doesn’t want to hear any excuses.

Whether you’re working and don’t have time to cook a Thanksgiving Day dinner, prefer to eat out, have no family or friends to visit in the Lincoln Lakes region, can’t afford a dinner yourself or are in transit and want a good, wholesome meal for free, you’re invited to attend the fifth annual Gillmor’s Restaurant Thanksgiving Day dinner.

“It’s for everybody,” the restaurant’s managing partner, said Tuesday. “We are opening that day [Thanksgiving] only for the Thanksgiving Day dinner.”

Smoked turkey, stuffing, cranberry sauce, mashed potatoes, squash, peas, carrots, rolls and other fixings will be offered. The food is provided for free by the restaurant’s wholesale providers such as Pepsi Bottling Co., community contributions, local businesses and Lincoln’s food cupboard, Breen said.

The dinner will be held from 11 a.m. to 2 p.m. Residents are invited to attend. Those who are unable to travel to the restaurant because of age, illness or a lack of transportation should call the restaurant at 794-6565 to reserve a free delivered meal.

Such reservations must be made by Nov. 23, two days before the holiday, Breen said. Others who want to make donations or to volunteer their services for the dinner can call or visit the restaurant.

Past dinners have drawn as many as 200 diners and 75 patrons getting deliveries, said Breen, who recently came to Lincoln to run the restaurant.

The restaurant will be closed once the dinner is finished, Breen said.

Many of the restaurant’s full- and part-time workers will work as volunteers preparing and serving the meal. Line cook Justin Bard, 23, of Lincoln isn’t sure whether he will volunteer.

“It depends on what my family has going,” Bard said Tuesday. “Being the cook of the family, I get a lot of duties on Thanksgiving, and I have a big family.”

Line cook Josh Savage, 22, of Medway said he probably would work that day as a volunteer.

“We usually get a pretty big crowd,” Savage said.

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