Ypsilanti

Aubree's to serve free Thanksgiving meals at Depot Town location

Aubree's Pizzeria and Grill is bringing free Thanksgiving meals to its Ypsilanti location and hoping to continue doing so for years to come.

 

Anyone is welcome to enjoy a free meal at Aubree's Depot Town location, 39 E. Cross St., from 12 to 4 p.m. on Nov. 23, Thanksgiving Day. Volunteers will serve traditional Thanksgiving fare like turkey, dressing, green bean casserole, sweet potatoes, and pumpkin pie.

 

Aubree's offered free Thanksgiving meals at its Marquette location for the first time last year. Members of the French family, who own the Aubree's brand and several restaurant locations across Michigan, wanted to expand the offering to Ypsi and Adrian this year. They decided to make it happen after identifying enough family members, friends, staff, and residents who were interested in volunteering at each location.

 

The three Aubree's locations will serve 350 pounds of turkey, plus a variety of side dishes. Hope Clinic is allowing the Depot Town location to use its commercial kitchen to cook the turkeys because the restaurant doesn't have enough ovens to handle the turkeys that will be served up in Ypsi. The restaurants will have backup pizzas ready to serve in case they run out of Thanksgiving fare.

 

Aubree's president Andy French anticipates the free Thanksgiving dinner will become an annual event. He says he and his family are excited about the idea of the offering becoming part of their tradition every Thanksgiving.

 

"Our intention is to just give back, especially in Ypsilanti. That’s where we started and the town has supported us for 46 years," French says. "We’ve been very grateful and we have a history of giving back to the community. This is just another way we can continue to do it and we’re excited for it."

 

Brianna Kelly is the project manager for On the Ground Ypsi and an Ypsilanti resident. She has worked for The Associated Press and has freelanced for The Detroit News and Crain's Detroit Business.


Photo by Doug Coombe.
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