The Operation Iraqi Freedom Dining Facility's traditional Thanksgiving theme provided Soldiers with a colorful dining experience Nov. 26 at Fort Hood, Texas. The dining facility staff made a pumpkin shaped cake, Indian shaped bread arrangement, and v...

Tables were filled with pastries, cakes and breads for Soldiers eating their Thanksgiving meal at the Operation Iraqi Freedom Dining Facility Nov. 26 at Fort Hood, Texas. "This is a chance for all of us to come together as a military Family to enjoy ...

In this U.S. Army file photo, food service specialists at the Operation Iraqi Freedom Dining Facility filled tables with colorful cornucopias, cakes, pastries and breads for the Thanksgiving meal service in the Operation Iraqi Freedom Dining Facility...

Spc. Alexander Ratay, food service specialist with Headquarters and Headquarters Company, 215th Brigade Support Battalion, 3rd Brigade Combat Team, 1st Cavalry Division, and a Dayton, Ohio, native, dresses as a pilgrim during the Thanksgiving meal se...

Capt. Eric O'Connor, commander of Headquarters and Headquarters Company, 8th Brigade Engineer Battalion, 2nd Brigade Combat Team, 1st Cavalry Division, carves a turkey during the Thanksgiving meal at the Black Jack Dining Facility Nov. 26 (U.S. Army ...

Command Sgt. Maj. Michael Crosby, senior enlisted advisor of the 2nd Brigade Combat Team "Black Jack," 1st Cavalry Division, greets Soldiers as they enter the Black Jack Dining Facility for a Thanksgiving meal Nov. 26. (U.S. Army photo by Staff Sgt. ...

Col. Matthew Van Wagenen and Command Sgt. Maj. Scott Peare, command team for the 3rd Brigade Combat Team, 1st Cavalry Division, serves food to Soldiers at the Operation Iraqi Freedom Dining Facility Nov. 26 at Fort Hood, Texas. The dining facility pr...

Capt. Eric Dixon, commander of the Regimental Headquarters and Headquarters Troop, 3rd Cavalry Regiment, serves Pfc. Andre Miranda, an infantryman assigned to 1st Squadron "Tiger," 3rd Cav. Regt., a Thanksgiving-style meal Nov. 26 at the Theodore Roo...

An Air Cav. logo is displayed on a cornucopia of food during the Thanksgiving meal at the Theodore Roosevelt Dining Facility at Fort Hood, Texas, Nov. 26. Food service specialists at the DFAC worked throughout the night for more than eight hours to e...

Maj. Gen. Michael Bills (left), commanding general of the 1st Cavalry Division, speaks with Sgt. 1st Class Craig Cobb, a food service specialist with Headquarters and Headquarters Company, 1st Air Cavalry Brigade, 1st Cav. Div., during the Thanksgivi...

FORT HOOD, Texas - Dining facilities across post served up Thanksgiving meals a day early for Troopers of the 1st Cavalry Division.

The red carpet was literally rolled out to Soldiers and Family members at the 2nd Brigade Combat Team Black Jack Dining Facility here Nov. 26.

The facility, staffed by food service specialists assigned to the 1st Brigade Combat Team and 2nd BCT, 1st Cav. Div., provided a casino theme for this year's Thanksgiving meal.

The theme was complete with an official red carpet, an archway made of balloons, oversized playing dice, and oversized playing cards hung from the walls, not to be outdone by an ice sculpture of dice weighing over 200 pounds.

"The theme really catches the eye as soon as you walk in the door, and you receive the red carpet treatment," said

Command Sgt. Maj. Michael Crosby, senior enlisted adviser for the 2nd BCT. "That's the treatment we want to give to every Soldier and Family member who comes to dine with us here."

Crosby said the theme was innovative and something different from the traditional Thanksgiving, and many hours of effort were put into making it happen.

"The food service specialists have worked tirelessly from last night until now in preparation to feed approximately 1,400 Soldiers and families," said Crosby. "My hat is off to them. They were dedicated to the job of providing a relaxed atmosphere that Soldiers and family members could enjoy."

The Operation Iraqi Freedom Dining Facility, operated by the 3rd Brigade Combat Team, offered "Greywolf" Soldiers its take on a traditional Thanksgiving meal as well.

Col. Matthew Van Wagenen and Command Sgt. Maj. Scott Peare, the 3rd BCT command team, along with other senior leaders in the brigade, filled Soldiers' plates with food during the service.

"The Thanksgiving meal is our way to take care of the Soldiers by providing a traditional holiday meal," said Sgt. 1st Class Deunte String fellow, the OIF DFAC manager with the 3rd BCT. "We have about 90 Soldiers total working on this meal to make it happen for the Soldiers. It is our way of showing off our culinary skills."

The DFAC prepared 25 turkeys, each weighing between 15 and18 pounds, and provided more than 20 food items including ham, mashed potatoes, stuffing, and much more.

To add to the holiday atmosphere, some DFAC members dressed as pilgrims and Native Americans and greeted dining Soldiers.

"I'm a food service specialist; I generally help with the line foods. But today, I'm a pilgrim," said Spc. Alexander Ratay, a Dayton, Ohio, native and food service specialist with Headquarters and Headquarters Company, 215th Brigade Support Battalion, 3rd BCT. "Today is a great day. This is a chance for all of us to come together as a military Family to enjoy a big feast."

At the Theodore Roosevelt Dining Facility, more than 800 Soldiers and family members with the 1st Air Cavalry Brigade, 3rd Cavalry Regiment, 41st Fires Brigade, 36th Engineer Brigade, 89th Military Police Brigade, and 69th Air Defense Artillery Brigade were treated to a Thanksgiving Day Parade themed meal, complete with miniature floats on a fabricated road.

"It showcased the significant contributions and collective efforts made daily by our Soldiers, families, and adjoined Fort Hood civilian contractors," said Chief Warrant Officer 2 Mario Cochran, a Bronx, New York, native and command food service technician with Headquarters and Headquarters Company, 1st Air Cav. Bde., 1st Cav. Div.

Since many Soldiers were unable to spend Thanksgiving with their families, Sgt. 1st Class Maceia Roscoe said members of Soldiers' Army Families stepped up to bring a little slice of home to Troopers.

"We wanted the Soldiers to have a home away from home," said Roscoe, a Chicago native and food service specialist with HHC, 1st Air Cav. Bde., 1st Cav. Div. "We had a lot of people saying they enjoyed the meal and being served by their leadership."

"When they couldn't go home, they still had someone here who cares," added Roscoe. "We're here for them, and we tried our best to let them know we appreciate their day-to-day work."