Yale Hospitality shifts into high gear for Thanksgiving

Yale Hospitality workers assemble Thanksgiving meals for students on campus and members of the New Haven community.
Yale Hospitality workers assemble Thanksgiving meals for students on campus and members of the New Haven community.

Yale Hospitality has Thanksgiving plans: With more than 150 students remaining on campus during the holiday break, the unit that runs the university’s dining halls will provide pre-packaged traditional Thanksgiving dinners.

Yale Hospitality also will help prepare hundreds of meals for members of the New Haven community and, with help from the Yale Police Department, deliver hundreds of turkeys to local residents.

Students will be able to pick up their Thanksgiving day meals — including breakfast, lunch, and dinner — at Hopper dining hall on Nov. 25 (dining halls are closed on Nov. 26). On the menu for dinner is roasted turkey with herbed stuffing, roasted brussels sprouts, autumn harvest root vegetables, buttermilk mashed potatoes, gravy, cranberry sauce, and Yale Bakery apple crumble pie. Vegan and gluten-free options are also available.

Being able to provide meals for this holiday means being able to give students a sense of normalcy, while making them feel celebrated and loved,” said Katie Tosov, guest experience manager of Hopper Dining.

Many students are staying on campus to avoid travel due to concerns related to the COVID-19 pandemic.

Thanksgiving break demonstrates Hospitality at its best,” said Sammy Feliciano, managing director of operations for residential dining. “One of my greatest joys is coming to campus and seeing the smiles on our students’ faces after a great meal and experience in our dining halls.”

Yale Hospitality will also continue its tradition of providing Thanksgiving meals for the New Haven community through a partnership with the Downtown Evening Soup Kitchen (DESK). The culinary team at Yale uses food donated to DESK to prepare 600 meals that will include oven roasted turkey, homemade stuffing, mashed potatoes and gravy, roasted brussels sprouts, harvest vegetable puree, and cranberry sauce. 

Scooping sides into a container.

Our long-lasting relationship with community support organizations, such as soup kitchens, food access and distribution organizations for the food-insecure has not diminished during these challenging times,” said Bob Sullivan, senior director of catering, auxiliary and the Culinary Support Center. “Instead, it has reached a higher level of intensity due to increased and ongoing needs.”

In addition, for the third year Yale Hospitality will work with the Yale Police Department to deliver another 600 turkeys to local residents. “This initiative has grown significantly,” said Christina Wethington, managing director of operations for the Culinary Support Center. “It touches so many people in need in the New Haven community.”

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Media Contact

Fred Mamoun: fred.mamoun@yale.edu, 203-436-2643