News // Dec 4, 2020

2020 Holiday Recipes from the Coast Guard

  • Jennifer Crowley Fyke

Once again, we’re featuring stellar recipes, courtesy of Coast Guard culinary specialists. This time, we are partnering with chefs from Coast Guard Headquarters who answered the call amidst the global pandemic.

When the Coast Guard Headquarters campus dining facilities were temporarily closed earlier this year, on-site food services were no longer an option for hundreds of mission-critical personnel who continued to report to the site. Partnering with the Washington, D.C. Chapter of the Chief Petty Officers Association (CPOA), members of the Coast Guard culinary program and several area commands planned and staffed a makeshift field kitchen that featured skillfully prepared meals.

2020 Coast Guard Holiday Recipe Collection
Asian Ribs - Black Bean Burgers - Grilled Mojo Chicken Tacos - Fish Tacos - Chicken and Sausage Gumbo - Korean Fried Chicken - Braised Short Ribs over Corn Souffle - Shrimp and Mascarpone Grits - Plant-Based Stuffed Arepas

Download the complete 2020 recipe collection
Fish tacos by vanderhaden 50681232507 o

Ultimately the team prepared and served more than 3,200 meals to Coast Guard members and civilian workforce members and Department of Homeland Security employees and guests.

The effort had the intended effect of providing needed food for those working at Headquarters; it also proved to be a big morale-booster and team-building activity across campus. The program raised funds for the CPOA’s work in the DC area and the Coast Guard Competition Culinary Team, the 2020 Team of the Year at the 45th Joint Culinary Training Exercise.

Featured Coast Guard Chefs + Field Kitchen Team
Mr. Chad Adams - CS1 Noah Holberton - CS1 Danielle Hughes - CSC Scott Jeffries - CSCS Derek Johnson -CS1 Laron Jones - CS1 Stephanie Majure - CSC Justin Pearl - CSCS James Swenson - RADM Dana Thomas -CS2 Henry Toquero- MCPOCG Jason Vanderhaden

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