Naval Medical Center Portsmouth’s (NMCP) leadership and members of the Command Executive Board devoted time to the NMCP’s galley serving lines for a Thanksgiving meal, Nov. 20.
The menu included turkey, ham, mashed potatoes, green bean casserole among other holiday classics like egg nog and baked macaroni & cheese with a dessert selection of pies and cakes.
Nearly 650 members of NMCP’s staff and patients enjoyed 520 pounds of fresh Tom turkey, 560 pounds of honey-glazed ham, 160 pounds of chilled shrimp cocktail and 300 pounds of mashed potatoes, all prepared and served by NMCP’s Foodservice Operations.