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Published on : Saturday, November 19, 2016
For the 17th consecutive year, Four Seasons Hotel Washington, DC will once again host its annual holiday tradition, Thanksgiving on the Mayflower. The event gives thanks and gives back to those that loyally serve the local community, including on major holidays. Police officers, fire fighters, emergency medical responders, hospital workers, park police and other public servants working on Thanksgiving Day, November 24, 2016, are invited from 11:00 am to 2:00 pm to enjoy a traditional Thanksgiving feast.
Hotel staff volunteers including General Manager David Bernand and Hotel Manager Kelley Moreton 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 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 Bernand. “This is my seventh 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 and Piper Relocation, where 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. Executive Pastry Chef Charles Froke 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.”