Thursday, November 26, 2009
Busy Thanksgiving Kitchen at the Hawthorne Hotel
Ken O'Keefe, our Executive Sous Chef, above, and Steve Nelson, our Executive Chef, below, preparing for our huge Thanksgiving Day Feast here at the Hawthorne Hotel. Hundreds of pounds of turkeys, potatoes, and other traditional foods are in the process of getting ready to feed the approximately 750 people that will dine at our hotel on Thanksgiving.
We make our turkey gravy from turkey stock, seen simmering here. The rich flavor comes from the bones and trimmings, and vegetables that create the depth of flavor that everyone craves on this special day.
Scones and pies are ready to go.
I hope we get to see you here on this most American of all holidays. Happy Thanksgiving!