Thanksgiving 2009 – The Preparations Begin!
By Preeti Narang, E-Commerce Manager
November 24, 2009
The food is being chopped, diced and sliced in preparation for Thanksgiving 2009 aboard the Queen Mary. Chef Larry just sent me the list of ingredients that will be used in mass quantities this week. The culinary team is preparing meals for three restaurants (Sir Winston’s, Chelsea, Promenade Cafe) and for a full Champagne Brunch. Here’s the list:
2,300 pounds – Turkey
600 pounds – Potatoes
330 pounds – Yams
60 gallons - Autumn Squash Soup
90 gallons – Turkey Gravy
120 pounds – Fresh Cranberries
130 each – Pumpkin Pies
2,100 each – Dinner Rolls
Yes, that’s a lot of food and imagine the amount of work that goes into the preparation, peeling and chopping each yam, basting and cooking each turkey perfectly. Kudos to all the cooks aboard the Queen Mary and across the country for preparing such large feasts and making it look effortless.
It’s a good thing the ship is large enough to store all this food. Back in her sailing days, it took 24 to 48 hours just to load up provisions for a one-way voyage on the Queen Mary. The perishable items included 40,000 pounds of vegetables and 24,250 pints of milk.
