SCHOFIELD BARRACKS, Hawaii - Three dining facilities, here, are welcoming service members, families, retirees and authorized guests to Thanksgiving feasts.
The meals include traditional holiday favorites, such as roasted turkey, glazed baked ham and creamy mashed potatoes, as well as all the usual trimmings like candied sweet potatoes, cornbread dressing and pumpkin pie.
Just prior to the meals, judges from the 8th Theater Sustainment Command and the Directorate of Logistics, U.S. Army Garrison-Hawaii, will determine which DFAC wins the coveted "U.S. Army-Hawaii Best Decorated Dining Facility - Thanksgiving Day 2010" and "USARHAW Best Centerpiece Display - Thanksgiving Day 2010" awards.
Scoring categories include facility theme, culinary arts display, use of dAfAcor packages, originality, degree of difficulty, command emphasis and overall appearance.
The annual competition is conducted to recognize the extraordinary efforts and culinary skills of all food service personnel who prepare and serve the Thanksgiving meal, according to James Mann, food program manager, DOL, USAG-HI.
The contest also helps raise morale and promotes professionalism for all food service Soldiers, thus enhancing unit readiness and performance.
A dress code applies for holiday meals at the DFAC. For civilians, dress is aloha crisp, which means a collared shirt and no open-toe shoes, shorts or T-shirts are allowed. Military members can either dress aloha crisp or wear their Army Service Uniforms.
DFAC managers said they anticipate serving at least 500 people on Thanksgiving. Although that number may send chills up the average cook's spines, Kevin Marcello, C Quad, 3rd Brigade Combat Team, 25th Infantry Division DFAC manager, said he isn't worried.
"We have some highly trained chefs preparing food that day, so we are prepared," Marcello said.
Thanksgiving Menu
Aca,!AcCranberry juice cocktail
Aca,!AcPotato chowder
Aca,!AcShrimp cocktail
Aca,!AcOyster crackers
Aca,!AcRoast turkey with gravy
Aca,!AcCarved ham with raisin sauce
Aca,!AcBaked salmon with lemon butter
Aca,!AcSteamed king crab legs
Aca,!AcPrime rib au jus with horseradish sauce
Aca,!AcBaked macaroni and cheese
Aca,!AcCreamy mashed potatoes
Aca,!AcBaked sweet potatoes
Aca,!AcCornbread dressing
Aca,!AcSavory bread dressing
Aca,!AcParsley carrots
Aca,!AcLyonnais green beans
Aca,!AcSteamed broccoli spears
Aca,!AcSeasoned collard greens
Aca,!AcAssorted salads
Aca,!AcAssorted desserts, treats and drinks
Meal Costs
Aca,!AcMeal card holders: No charge
Aca,!AcSpecialist/corporal (E-4) and below, family and guests: $5.95
Aca,!AcSergeant (E-5) and above, family and guests: $7
Aca,!AcOfficers and enlisted on basic allowance for subsistence: $7
Aca,!AcRetirees and authorized civilians: $7
Dining Facility Meal Hours
<u>45th Sustainment Brigade, 8th Theater Sustainment Command DFAC</u>
K Quad, Building 780, Schofield Barracks
Breakfast: 7-8 a.m.
Lunch: 11 a.m.-2 p.m.
Dinner: Closed
Call 808-655-6316
<u>3rd Brigade Combat Team, 25th Infantry Division DFAC</u>
C Quad, Building 357, Schofield Barracks
Breakfast: 7-8 a.m.
Lunch: 11:30 a.m.-2 p.m.
Dinner: 5:30-6:30 p.m.
Call 808-655-4833
<u>25th Combat Aviation Bde., 25th ID DFAC</u>
Building 102, Wheeler Army Airfield
Breakfast: 7-8 a.m.
Lunch: 12-3 p.m.
Dinner: Closed
Call 808-656-2504
(Editor's Note: Vanessa Lynch, news editor, Hawaii Army Weekly, and Maj. Shea Asis, 8th Military Police Brigade Public Affairs, 8th Theater Sustainment Command, contributed to the content in this article.)
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