800 FOR THANKSGIVING A PROBLEM FOR YOU? NOT FOR EXECUTIVE CHEF AT CLUB AT BOCA POINTE

Thanksgiving dinner for the family…that’s a big deal, right? You bet it is!

cornucopia

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.

One thought on “800 FOR THANKSGIVING A PROBLEM FOR YOU? NOT FOR EXECUTIVE CHEF AT CLUB AT BOCA POINTE

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