By LISA GRAYBEAL
Staff Writer
After preparing 50 turkeys, 50 hams, mounds of mashed potatoes, tubs of stuffing and succotash, and buckets of gravy, Nick Giannaris didn't think he'd have to worry whether there would be enough food.
But then he didn't expect the turnout for the 12th annual Christmas with Nick, a free Christmas dinner served at his Four Points Hotel at 1910 Dual Highway, would far exceed last year's total of about 1,200 people.
It was the first year he had to put a stop to people taking a meal home if they'd already eaten at the afternoon dinner.