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Holidays behind the counter | Information

200 kilos of taters. Sixty turkeys. Zero recipes. And little time for errors. It is 5:30 am Thursday and LaVonne Jarrow is hurriedly making ready for dinner.

In eight hours, Jarrow and her crew—4 cooks and a motley bunch of volunteers—are to have ready a meal for 500 individuals. The primary course: over a thousand kilos of turkey, brined and stripped over the previous week, sorted into 14 foil-topped pans and slid into the 4 low-boy ovens at a simmer.

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