Four dining facilities served roasted turkey, glazed ham, smoked brisket, salmon, honey-glazed Cornish hen and more. The sides included mashed potatoes, candied yams, baked mac-and-cheese, collard ...
Spc. Kevon Fordham has served as a culinary specialist for almost six years, and he said the key to preparing a Thanksgiving meal that serves hundreds is time management. With a lot of moving pieces, ...