FORT LEE, Va. – Fort Lee will serve Thanksgiving dinner to nearly 10,000 Soldiers and other personnel at its dining facilities Thursday. This will be the first Thanksgiving away from home for many of America’s military members here for training.
Media outlets desiring to cover the dinner service must contact Stephen Baker by 1 p.m. Wednesday for coordination instructions at (804)-691-1856 or firstname.lastname@example.org. Please be prepared to meet at the designated location here no later than 11:10 a.m. Thursday.
For some perspective on the size of the dinner, this is the amount of food planned for service across post dining facilities:
- Roast Turkey – 3,725 lbs.
- Smoked Turkey Drumstick – 2,500 lbs.
- Prime Rib of Beef – 4,750 lbs.
- Baked Ham – 4,250 lbs.
- Barbecued Spare Ribs – 2,500 lbs.
- Boiled King Crab Legs – 3,425 lbs.
- Glazed Cornish Hens – 2,750 lbs.
- Shrimp Cocktail – 3,720 lbs.
- Baked Macaroni and Cheese – 6,500 servings
- Sweet Potato Casserole – 4,000 servings
- Candied Sweet Potatoes – 3,500 servings
- Green Beans – 6,500 servings
- Black-Eyed Peas – 3,500 servings
- Corn on the Cob – 3,500 servings
- Collard Greens – 6,500 servings
- Dinner Rolls – 4,500 servings
- Corn Bread – 7,500 servings
- Assorted Cakes – 7,500 serving
- Assorted Pies – 7,500 servings
- Assorted Fresh Fruits – More than 10,000 lbs.
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Fort Lee is the Army’s Home of Sustainment and supports the training, education and development of adaptive Army logistics professionals. Major organizations on the installation include the Defense Commissary Agency, Defense Contract Management Agency, Combined Arms Support Command, the Army Logistics University, U.S. Army Ordnance School, U.S. Army Quartermaster School and U.S. Army Transportation School. Fort Lee supports nearly 86,000 Soldiers, retirees, veterans, family members and civilian employees and boasts an economic impact of about $2.4 billion per year.