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Harker Heights Evening Star
Harker Heights Evening Star

Club Hood Hosts Annual Thanksgiving Buffet

Sara Escobar

Evening Star

Club Hood hosted its annual Thanksgiving buffet this Thursday, November 23. Its purpose is to allow soldiers and their families to relax on the holiday without the stress of preparing a large meal—and with multiple dining facilities on Fort Hood participating, their goal is easy to achieve. In the past, the dining halls served a combined 2,500 people.

“It’s been a tradition forever,” said Cloise Graves, installation food adviser, in a previous interview. “Where it started, I do not know, but it is a tradition and we maintain it.” But there’s another aspect to preparing an extravagant Thanksgiving feast that fuels cooks during those long, overnight hours — a post-wide competition. Fort Hood’s dining facilities take part in the third annual III Corps Commander’s Best competition, which compares each facility in terms of appearance, food service operations and food service personnel. The winner is awarded a trophy from the III Corps commanding general, who then has lunch in that facility. The facilities have competed with elaborate ice sculptures, table displays, and bread sculpting.

The holiday meal is sponsored by USAA, or United Services Automobile Association. The day’s menu consisted of roast turkey, Virginia baked ham, top round of beef with glazed au jus at the carving station, sliced roast turkey, red skin mashed potatoes, orange marmalade glazed Cornish hen, flounder, candied yams, cornbread dressing, macaroni and cheese, green bean casserole, buttered corn, mushroom rigatoni, cranberry sauce, giblet gravy, shrimp A’ peel, cheese board, and Horn of Plenty at the buffet line, spring mix salad, potato salad, pasta salad, crab salad, fresh fruit, ambrosia, shredded cheese, diced ham, bacon bits, broccoli, carrots, and various assorted dressing at the salad station, and pecan pie, pumpkin pie, apple pie, chocolate cake, Jell-O and pudding, and assorted cookies for dessert.

The event was open to all, as it is every year, with a $21.95 fee for adults, $7.95 fee for children aged five through 12, while children four and under got in free. The exact amount of people served has not yet been tallied, but according to Sgt. 1st Class Curtis Carson, an assistant manager to one of the dining facilities on Fort Hood, the day holds significance for other reasons. “We welcome everyone here on this special day to enjoy a hot cooked meal. We strive to make it feel like home,” Carson said.


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