DFACs open to patrons for Thanksgiving 2010

| November 18, 2010 | 1 Comment

U.S. Army Garrison-Hawaii
News Release

Spc. William Whitlock, 45th Sustainment Brigade, 8th Theater Sustainment Command, adds toppings to pastries at the 45th’s DFAC, on Schofield Barracks, Monday. (Pfc. Marcus Fichtl | 8th Military Police Brigade Public Affairs, 8th TSC)SCHOFIELD BARRACKS — Three dining facilities, here, are welcoming service members, families, retirees and authorized guests to Thanksgiving feasts.

The meals include traditional holiday favorites, such as roasted turkey, glazed baked ham and creamy mashed potatoes, as well as all the usual trimmings like candied sweet potatoes, cornbread dressing and pumpkin pie.

Just prior to the meals, judges from the 8th Theater Sustainment Command and the Directorate of Logistics, U.S. Army Garrison-Hawaii, will determine which DFAC wins the coveted “U.S. Army-Hawaii Best Decorated Dining Facility – Thanksgiving Day 2010” and “USARHAW Best Centerpiece Display – Thanksgiving Day 2010” awards.

Scoring categories include facility theme, culinary arts display, use of décor packages, originality, degree of difficulty, command emphasis and overall appearance.

The annual competition is conducted to recognize the extraordinary efforts and culinary skills of all food service personnel who prepare and serve the Thanksgiving meal, according to James Mann, food program manager, DOL, USAG-HI. 

The contest also helps raise morale and promotes professionalism for all food service Soldiers, thus enhancing unit readiness and performance.

A dress code applies for holiday meals at the DFAC. For civilians, dress is aloha crisp, which means a collared shirt and no open-toe shoes, shorts or T-shirts are allowed. Military members can either dress aloha crisp or wear their Army Service Uniforms.

DFAC managers said they anticipate serving at least 500 people on Thanksgiving. Although that number may send chills up the average cook’s spines, Kevin Marcello, C Quad, 3rd Brigade Combat Team, 25th Infantry Division DFAC manager, said he isn’t worried.

“We have some highly trained chefs preparing food that day, so we are prepared,” Marcello said.

Thanksgiving Menu


  • Cranberry juice cocktail
  • Potato chowder
  • Shrimp cocktail
  • Oyster crackers
  • Roast turkey with gravy
  • Carved ham with raisin sauce
  • Baked salmon with lemon butter
  • Steamed king crab legs
  • Prime rib au jus with horseradish sauce
  • Baked macaroni and cheese
  • Creamy mashed potatoes
  • Baked sweet potatoes
  • Cornbread dressing
  • Savory bread dressing
  • Parsley carrots
  • Lyonnais green beans
  • Steamed broccoli spears
  • Seasoned collard greens
  • Assorted salads
  • Assorted desserts, treats and drinks


Meal Costs


  • Meal card holders: No charge
  • Specialist/corporal (E-4) and below, family and guests: $5.95
  • Sergeant (E-5) and above, family and guests: $7
  • Officers and enlisted on basic allowance for subsistence: $7
  • Retirees and authorized civilians: $7


Dining Facility Meal Hours

45th Sustainment Brigade, 8th Theater Sustainment Command DFAC



  • K Quad, Building 780, Schofield Barracks
  • Breakfast: 7-8 a.m.
  • Lunch: 11 a.m.-2 p.m.
  • Dinner: Closed
  • Call 655-6316


3rd Brigade Combat Team, 25th Infantry Division DFAC


  • C Quad, Building 357, Schofield Barracks
  • Breakfast: 7-8 a.m.
  • Lunch: 11:30 a.m.-2 p.m.
  • Dinner: 5:30-6:30 p.m.
  • Call 655-4833


25th Combat Aviation Bde., 25th ID DFAC


  • Building 102, Wheeler Army Airfield  
  • Breakfast: 7-8 a.m.
  • Lunch: 12-3 p.m.
  • Dinner: Closed 
  • Call 656-2504 


(Editor’s Note: Vanessa Lynch, news editor, and Maj. Shea Asis, 8th Military Police Brigade Public Affairs, 8th TSC, contributed to the content in this article.)


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