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Three popular Asbury Park eateries served over 1370 free Thanksgiving meals on Wednesday and Thursday.

At At The Table on Bond Street, the six year tradition included collaboration with the Monmouth County Culinary Education Center on Drury Lane in Asbury Park and the 8-year-old soul food venue’s patrons.

Owner Janice Murphy said one of her regular patrons, a couple that lives in Asbury Park and Jersey City, donated 18 turkeys to the cause. And while she prepared her legendary cornbread, the turkey, stuffing, mashed potatoes and string beans were all prepared by the Culinary Education Center students, with the latter two items donated by the school.

Also on the menu were sauteed collard greens and rice, once the string beans and mash potatoes ran out. In total over 250 meals were served at the venue and delivered to residents of the City’s senior residences.

Neptune High School English teacher Kia Lyons brought along her 15 member African American Student Union Club, who along with Special Education teacher Catie McNulty and Holy Innocents student TC Taylor, 13, served the meals.

Over at Barrio Costero on Bangs Avenue, the staff not only served but also cooked the traditional holiday fare, complete with dessert offerings.

This was the coastal Spanish fare venue’s second year offering the free holiday meal.

With an attention to providing a healthier take on the traditional meal, the offerings included sliced turkey breast and gravy, mashed potatoes and stuffing, whole berry cranberry sauce and string beans.

And, as they have for 11 years now, guests circled the Langosta Lounge building on the Asbury Park Boardwalk hours before the doors opened at 11 a.m.

The holiday meal, held in conjunction with Pat Sherman of F.E.E.D.ing Frenz [Fostering Empathy, Easing Despair], provides those in need with a free home-cooked meal, company, and a chance to select warm, lightly worn clothing and coats. Meals are also delivered to homebound residents.

This year the menu included not only turkey and ham but candied yams, mashed potatoes and stuffing, pastas, chili, and a vegetable medley. There was an assortment of pies and cookies, and live music was playing in the background.

Behind the scenes, owner Marilyn Schlossbach gives the staff the day off, resting on the laurels of volunteers who return each year to serve as wait and kitchen staff for the day as well as to help run the makeshift boutique shop. 

“The difficult part is having to turn volunteers away,” Schlossbach said, noting the importance of annual event is in the giving and receiving.

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