A NONCOM THANKSGIVING: What Institutional Operators Are Cooking for the Holiday

From hospitals to colleges, noncommercial chefs prepare holiday menus that serve a crowd while honoring culinary traditions.

-- Restaurants and Institutions, 11/20/2008 12:07:00 PM

As much as they would like to, many consumers won't be able to make it to their favorite restaurant (or home, if they insist) for Thanksgiving. For those away from friends and family, noncommercial foodservice directors and chefs do their best to prepare bulk meals that remind guests of a holiday feast at Grandma's—such as Halibut with Basil Cream at Admiral Baker Clubhouse at Naval Base San Diego and Vegan Savory Nut Loaf at Lake Tahoe Community College. RELATED STORY: Turkey 10 Ways

Navy Region, Southwest, San Diego Admiral Kidd Catering & Conference Center at Naval Base Point Loma Salad Station—Mixed Green Salad and Assorted Dressing; Assorted Fresh Fruit Display; Poached Salmon with Trimmings Carving Station—Top Round of Beef; Honey-Glazed Ham; Herb Roasted Turkey Buffet Line—Scrambled Eggs; Bacon & Sausage; Country Biscuits & Sausage Gravy; Mahi Mahi in Lemon Butter Sauce; Sweet Yams; Rice Pilaf; Fresh Vegetable Medley; Green Bean Casserole; Yellow Corn with Peppers; Traditional Mashed Potatoes; Assorted Rolls & Butter; Assorted Desserts, Pastries and Pies; Champagne (glass); Coffee, Tea & Assorted Juices Admiral Baker Clubhouse at Naval Base San Diego Salad Station—Field Greens with Dressing; Fruit & Cheese Display; Iced Shrimp Bowl; Poached Salmon with Trimmings; Caesar Salad Carving Station—Roasted Prime Rib of Beef; Herb-Roasted Turkey Buffet Line—Chicken Béarnaise; Maple-Glazed Ham; Halibut with Basil Cream; Spinach Casserole; Three Bean Casserole; Marshmallow Candied Yams; Butternut Spaghetti Squash; Traditional Mashed Potatoes; Southern Pan Gravy; Fresh Corn Bread; Wild Rice with Almonds; Yellow Corn with Peppers; Sage-Cranberry Stuffing; Assorted Desserts, Pastries & Pies
The Ohio State University, Columbus Free event, centered around OIA (office of international affairs) and Hale Black Cultural Center. Began as a small gathering of graduate students at the Hale Center and now serves 1200-1400 people. Buffet. All food donated; run by volunteers. roasted turkey, dressing and gravy cornbread sweet potatoes greens corn cranberry sauce pies—pumpkin, apple soda
Purdue University, West Lafayette, Ind. Roast Turkey Glazed Baked Ham Chef's Choice Vegetarian Whipped Potatoes Gravy Stuffing Cranberry Sauce Salad Bar Pumpkin Pie Dutch Apple Pie Pecan Pie Fall Festival Fruit
Gifford Medical Center, Randolph, Vt. Roast Turkey with Giblet Gravy Cornbread and Sausage Stuffing Buttermilk Mashed Potatoes Puree of Local Butternut Squash Sautéed Green Beans with Caramelized Shallots and Walnuts Orange-Scented Cranberry Sauce Pumpkin, Apple and Mincemeat pies
DeAnza College, Cupertino, Calif. The Pilgrim’s Thanksgiving Feast Tossed Salad Action Station—Divine Date, Gorgonzola, Spinach, Jewel Beets & Soy Candied Walnuts, Dry Cherry Vinaigrette Comfort Station—Slow Roast Turkey, Classic Stuffing, Sherry Porcini Gravy and Cranberry Orange Relish, Yam Soufflé and Autumn Roasted Vegetables Dessert Station—Pumpkin Cheesecake with Persimmon Glaze
Lake Tahoe Community College, South Lake Tahoe, Calif. Turkeys-giving-thanks Vegan Buffet Harvest Salad Mandala: Spinach, wild greens, julienne of apple,dried cranberries and toasted almonds;served with a cranberry vinaigrette Whole Wheat Molasses Rolls Savory Nut Loaf with pecans, cashews, sage and thyme, served with Mashed potatoes and garbanzo gravy; Vanilla maple-glazed yams; Garlic-infused green beans; Quinoa with roasted corn and pumpkin seeds; Fresh cranberry relish orange marmalade Vegan Pumpkin Pie with Ginger crust and cashew whipped crème
Tufts University, Medford, Mass. Hot Apple Cider Butternut Apple Bisque Crabcakes with Herb Remoulade Baked Brie in Puff Pastry Roast Turkey with Gravy Roast Rib Eye of Beef with Horseradish Sauce Parmesan Crusted Tilapia Vegan Harvest Stuffed Acorn Squash Harvest Ravioli with Sage Cream Sauce Vegetarian Shepherds Pie & Lentil Rice Loaf Cheddar Chive Mashed Potatoes Roasted Root Vegetables w/Maple Syrup Apple Walnut Stuffing Brussels Sprouts with Bacon Creamed Spinach Cornbread Pumpkin Pie Bar Warm Apple-Cranberry Crisp Pecan, Apple and Custard Pies
Hesston College, Hesston, Kan. Italian pasta salad/Cottage cheese Cranberry gelatin/7-layer salad Green beans with mushroom sauce Roast turkey Corn/Stuffing Baked sweet potatoes/Mashed potatoes Dinner rolls Pumpkin & Pecan pie
Penn State University, University Park, Pa. Fall Harvest Theme Dinner Hot Spiced Cider and Cold Cider Souper Bar—Sweet Potato; Pumpkin Stew; Chicken Corn Salad Bar with Seasonal Vegetable Salads Demo: Southwest Flank Steak w/ Red Pepper Coulis Entrees—Roast Turkey w/ Pan Gravy; Grilled Chicken Breast; Baked Fish w/Pesto; Stuffed Squash (barley stuffed w/ marinara sauce) Sides—Potato Medley (white & sweet potatoes); Brown Rice with Roasted Veggies; Quinoa Pilaf; Baby Carrots w/Dill; Green Beans w/ Sunflower & Pumpkin seeds; Broccoli & Cauliflower; Grilled Eggplant Breads & Spreads—Olive Tapenade; Spinach-Artichoke Dip; Mediterranean Dip w/ Pita Triangles Fruit Bar Desserts—Pumpkin Crunch; Mini Cheesecake w/Fruit Garnish; Pumpkin Smoothie; Sugar Cookies (with orange & brown sprinkles); Chocolate-Chip cookies