Turkey, ham and all the  trimmings for Thanksgiving at Servicemen’s

Jon “JP” Panian and Vicky Olson are pictured in the Servicemen’s Club kitchen with some of the ingredients for the Thanksgiving dinner being prepared by volunteers.

VIRGINIA — Veteran Jon "JP" Panian, head of the Servicemen's Club kitchen crew, said they'll once again be roasting 10 turkeys and baking 50 pounds of bone-in ham for Thanksgiving. Reservations are being taken — around 130 so far — and they're going fast.

The crew has been doing the holiday dinners for some 23 years, Panian said. The club has two convection ovens and two conventional ovens — and "a good crew," he said. A frequent volunteer at the meals, Vicky Olson, said, "I like to stay busy."

She enjoys "seeing the customers' faces and how they appreciate us doing it for them."

The dinner will be served Thursday as follows: 11 a.m. to noon is takeouts; 12:30 to 2:30 p.m. is dine-in. Call 741-5332 to reserve.

The meal includes turkey and ham, stuffing, sweet potatoes and mashed potatoes and gravy, corn, cranberry sauce, coleslaw, dinner roll, pumpkin pie and coffee. The cost is $20. Everyone is welcome.

The crew is preparing 75 pounds of potatoes, about 50 pounds of canned sweet potatoes, a case of No. 10 cans of corn, dressing and cranberries. And if diners have room for it — the pie for dessert.

Chief cook Panian retired as a lieutenant in the Navy and as a captain in the Army National Guard after 20-plus years.

Before his military career, he worked aboard Navy ships as a civilian.

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