Thanksgiving dinner for the family…that’s a big deal, right? You bet it is!
Among your dinner challenges, of course, is the bird…what size do I need? Well, that is a relatively simple question if your family size is traditional, like 20 or less. But, how would you prepare Thanksgiving Dinner if your family runs between 800 and 1,000?!
800 to 1,000 guests for Thanksgiving Dinner is what Terry Daniels, the executive chef at The Club at Boca Pointe faces every year. Can you imagine?!
“I start preparing for Thanksgiving months in advance even though we know what to expect. I review last year’s dinner with my team…assessing the successes and what could be improved upon. I begin checking prices with our vendors and make sure we get the best quality for the best price. If we have to purchase early to get the best quality at the best price, we do that. Early planning enables us to give our members the best pricing possible…pricing that makes it better to celebrate Thanksgiving at the club than at our members own homes or even other restaurants.” Chef Terry explains.
“The toughest part of the evening is that our staff is so dedicated to their extended family, our members, that they miss out on their own family dinners. Most of our wait staff, however, have been at our club for years and consider the members part of their family and vice versa.” Chef Terry shares this insight with great respect for his team.
The Thanksgiving Dinner starts with early rolling reservations at 2 p.m. and continues through the last seating at 7 p.m. To be able to constantly replenish and serve hot food, Chef Terry starts his preparations at 3 a.m.!
“The birds start going into the oven at 6 a.m., and we continue until the last guest is fed,” he adds. For this year’s dinner, Chef Terry and his team are preparing:
45 turkeys averaging 28 pounds
240 pounds of Stuffing
72 pounds of Cranberry Sauce
1,250 pounds of Whole Turkeys
375 pounds of New York Strip
8 gallons of Butternut Squash Soup
150 pounds of Mashed Potatoes
200 pounds of Sweet Mashed Potatoes
22 pans of Stuffing
18 pans of Candied Yams
15 Pans of Creamed Spinach
14 Pans of Corn Pudding
250 pounds of Salmon
100 pounds of Green Beans
5 gallons of Turkey Gravy
400 pounds of Prepared Salad
500 pounds of Fresh Fruit
6,000 pieces of Dessert
And, when it is all over, Chef Terry takes a deep breath and starts working the annual New Year’s Eve gala! Not only does Chef Terry labor in love, but he has a reputation for serving amazing delicious food! This is one of the many reasons why Boca Pointe members are so happy and thrilled with their club! We encourage you to call membership today at 561-864-8539 to learn how you can become a member, too.