MARINE CORPS BASE CAMP LEJEUNE, N.C. - Marines and sailors now have the opportunity to eat at the new French Creek mess hall, building FC-65, which officially opened aboard Marine Corps Base Camp Lejeune, May 20.
Keith Rhodes, chef and owner of "Catch" restaurant in Wilmington, N.C., and featured on Bravo’s "Top Chef," helped commemorate the opening of the mess hall with a special lunch.
Rhodes collaborated with Dau Chapman, executive chef with Sodexo, and the N.C. Department of Agriculture to put together the menu.
The chefs collaborated and created a menu paying tribute to local and seasonal ingredients. The spread consisted of panko-crusted catfish, sweet potato puree, strawberry barbecue sauce for chicken, strawberry salad, strawberry vinaigrette and more.
“I love cooking and serving the Marines,” said Chapman. “Some Marines know me on a first-name basis, and I give them my phone number to call me. They call my phone in the mornings asking me to make their favorite omelets, and I enjoy making them.”
Rhodes also shares a passion for serving others through his cuisine.
“It’s an honor to work alongside someone with a deeply rooted passion,” said Rhodes. “I enjoy cooking for the customer satisfaction and giving back to the community of the state of North Carolina.”
Sgt. Maj. Ricky Stroud, sergeant major of Combat Logistics Regiment 25, and Col. Terrence O’Connell, CLR-25 commanding officer, helped cut and serve a cake celebrating the opening of the mess hall.
“It’s a clean, beautiful building and it’s roomy,” said O’Connell. “The service and quality of the food is outstanding.”
Marines and sailors of French Creek have more options for breakfast, lunch and dinner with the addition of FC-65.
“The new mess hall benefits the Marines because it’s convenient,” said Stroud. “It’s right outside the barracks, so Marines can grab breakfast on their way to work.”
For information about mess hall hours, call 451-9026.