“Bringing a little bit of home” to our Thanksgiving meal

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(Katherine C. Cohen/Boston Children’s Hospital)

Colin Targett

Executive Chef

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I have been here for four-and-a-half years and this year, our food service team will be preparing a home cooked Thanksgiving meal for about 800 patients, families and staff. My goal is to always bring a homemade approach to the meal and share something special with our guests for the holiday.

We are roasting fresh turkeys, making a fresh stock and making gravy from scratch. It’s not just opening boxes or taking an already seasoned turkey out of a bag and putting it in the oven. It’s preparing the meal and being able to give it that homemade flavor.

What does it take to prepare a home cooked Thanksgiving meal for 800 guests?

We will be preparing 56 turkeys, 15 hams, 150 pounds of butternut squash, 150 pounds of potatoes, 120 pounds of root vegetables, 80 pounds of vegetables for pasta primavera, 80 pies and 100 loaves of bread.

My father, who is also a chef, makes caramelized root vegetables for Thanksgiving every year. It’s a blend of parsnips, carrots, butternut squash and sweet potatoes. He always gets it just sweet enough but still a bit salty. I am preparing the dish as part of our buffet and bringing a little bit of home here.

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