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There will be a Thanksgiving dinner with all of the traditional fixin’s for members of the Boston College community who will be on campus for next week’s holiday.
The BC Dining Services catering division will serve a sumptuous holiday feast at the Player’s Club dining facility in Walsh Hall between 11 a.m. and 2:30 p.m. next Thursday for the small number of students who choose to remain on campus, student athletes who have scheduled games over the weekend and University employees required to work the holiday shift.
Between 60 and 80 people are expected to enjoy BC’s special Thanksgiving meal, according to Associate Director of Food and Beverage Michael Kann.
“We are especially grateful to the staff that volunteers to run the dinner,” says Kann, “because, they obviously are not at home to enjoy the holiday with their own families.”
Kann singled out catering chef Frank Cadle, a 36-year BCDS employee, who will prepare the holiday dinner and Amy Huang, a catering staff leader who will oversee the buffet-style serving of the food at the Thanksgiving feast. Other BCDS employees are also expected to volunteer to help with the meal preparation and clean-up, Kann says.
Feeding a group of this size is no small task, Kann notes. The menu next Thursday will include 60 pounds of roast turkey with stuffing and gravy (about 10 birds); 40 pounds of roast beef; 25 pounds of baked stuffed cod; 30 pounds of garlic mashed potatoes; 10 pounds of rice pilaf; 12 pounds of mashed sweet potatoes; 15 pounds of roasted green beans; and a gallon of cranberry sauce.
For dessert, Kann’s catering team will serve up a dozen pumpkin, apple and pecan pies.
“There are always a lot of pies,” says Kahn. “That gives it a real touch of home.”