PRESIDIO OF MONTEREY, Calif. - Military leaders dished it out to just over 800 people Nov. 25.

What was dished out was the Thanksgiving meal when, as part of military tradition, service leaders from the various military branches at the Presidio worked in shifts to serve some 800 patrons at the Combs and Belas dining facilities (DFAC) over the course of two hours. The patrons included service personnel, retirees, civilians and family members.

Meal preparation began early for the kitchen staff, as the meal preparation and slow cooking for the prime rib began at 6 a.m., said Ernest Meadows, the food program manager for the Directorate of Logistics.

Shortly after that, the staff prepped the turkey and began cooking it around 7 a.m., he explained. Then, all other products were prepped and cooked next, with shrimp and crab legs being prepared at 11 a.m. and progressively cooked and until 1:30 p.m.

Page last updated Fri July 22nd, 2011 at 12:16