Four Seasons Hotel Washington, DC Salutes Washington's Public Service Heroes for the 18th Year with "Thanksgiving on the Mayflower"
Members of the Hotel’s staff will volunteer their time to recognise Washington’s public servants and serve 500 meals on Thanksgiving Day
For the 18th consecutive year,
Hotel staff volunteers including Hotel Manager Kelley Moreton and Rooms Director Jason DeVries will welcome diners dressed in traditional pilgrim garments and assorted costumes, including a Pocahontas and a turkey. More than 30 Hotel employees and their family members will graciously donate their time to serve more than 350 Thanksgiving meals and approximately 150 to-go meals to the beloved public servants working on Thanksgiving Day.
“Thanksgiving on the Mayflower is one of my favourite Hotel-hosted events because it is easy to overlook the fact that our public servants are always on call, sacrificing priceless time with their families and loved ones to ensure that our local community is thriving and safe. Being able to personally thank those who tirelessly dedicate their lives to the Washington community is why our Thanksgiving on the Mayflower is so special,” says David Bernand, General Manager. “This is my eighth year participating in the event, and I am proud to have my children join me again this year as we continue this longstanding tradition of serving Thanksgiving meals to our brave and selfless service men and women.”
Diners will board a 53-foot (16 metre) Mayflower truck, donated by Suddath Relocations, where Four Seasons staff will host a traditional Thanksgiving buffet in front of the Hotel on Pennsylvania Avenue. Executive Chef Andrew Court and his "crew" of skilled culinary colleagues will prepare special dishes such as Vermont maple roasted butternut squash soup, cornbread sage stuffing, and green bean casserole.
“Being my first Thanksgiving on the Mayflower, I’m excited to be able to continue this long standing tradition to cook for and personally thank all of the brave public servants who give so much to Washington and its residents,” says Court.
Executive Pastry Chef James Drye will be in charge of creating more than 100 assorted pies.
In addition, Court and his team will also be preparing:
- 300 pounds (140 kilograms) of turkey
- 350 pounds (200 kilograms) of potatoes
- 150 pounds (75 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
- 30 gallons (110 litres) of gravy
- 160 pounds (70 kilograms) of apples
Chief Fred D. Morris from the Risk Management Division of Washington, DC Fire and 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 and EMS. Your hospitality is first class. The type of kindness that you show us at