Four Seasons Hotel Washington, DC Celebrates Sixteen Years of Giving Back to Washington's Public Servants During "Thanksgiving on the Mayflower"

Four Seasons Hotel Washington, DC will once again host its annual holiday tradition, Thanksgiving on the Mayflower, to give thanks and give back to those who serve our community. Police officers, fire fighters, emergency medical responders, hospital workers, park police and all other public servants working on Thanksgiving Day, November 26, 2015 are invited from 11:00 am to 2:00 pm to enjoy a traditional Thanksgiving feast.

This year, newly appointed Hotel General Manager David Bernand and Hotel Manager Kelley Moreton will welcome the city’s public servants dressed in traditional pilgrim garments along with two staff members dressed as Pocahontas and a turkey. More than 30 hotel employees and their families will generously donate their time to hand out more than 350 Thanksgiving dinners and approximately 150 to-go meals to our beloved public servants working on Thanksgiving Day.

“Being able to personally thank those who tirelessly dedicate their lives to the Washington community is why our Thanksgiving on the Mayflower celebration is one of my favourite Hotel-hosted events,” says Bernand. “This being my sixth year partaking in this event, I am proud to have my children join me as we continue this longstanding tradition of serving Thanksgiving meals to the brave service men and women who selflessly work to keep our city safe.”

Aboard a 53-foot (16 metre) Mayflower Truck, donated by Suddath Relocations of Maryland, Four Seasons staff will host a traditional Thanksgiving buffet in front of the Hotel on Pennsylvania Avenue. Executive Chef Douglas Anderson and his skilled culinary team will prepare special dishes such as butternut squash soup, country stuffing, and green bean casserole. Charles Froke, Executive Pastry Chef, will be in charge of creating 100 assorted pies. In addition, Anderson and his team will also prepare:

• 300 pounds (136 kilograms) of turkey
• 200 pounds (90 kilograms) of potatoes
• 100 pounds (45 kilograms) of ham
  
• 100 pounds (45 kilograms) of sweet potatoes
• 100 pounds (45 kilograms) of stuffing
• 80 pounds (36 kilograms) of roast beef
  
• 40 gallons (182 litres) of cranberry sauce
• 16 gallons (73 litres) of gravy

Chief Fred D. Morris from the Risk Management Division of Washington, DC Fire & EMS shared his gratitude by saying, “I certainly want to thank you all for your acts of kindness to me, and all of us here at DC Fire & EMS. Your hospitality is first class. The type of kindness that you show us at Four Seasons Hotel Washington is deeply appreciated by us emergency responders every year during this holiday season.”