thedrifter
07-06-07, 09:40 AM
Smells of secret sauces and spices filled the inside of the dining facility as employees from Outback Steakhouse prepared Bloomin’ Onions, calamari, and pasta. Outside, the scent of sizzling steaks rose from the grill and wafted throughout the base.
A task force of 22 employees from Outback Steakhouse and its sister company Carrabba’s Italian Grill fed the troops of Al Asad during Feeding Freedom Five, June 17.
To complete their mission they had to reach one goal: give the service members the best meal of their deployment.
“We came to show our support and it’s a way for us to say thank you from Carrabba’s and Outback,” said Josh Upton, a national food technician for Carrabba’s Italian Grill and the team leader for the operation. “One of our philosophies is to give for the sake of giving, not to get something back.”
Outback Steakhouse began arranging Feeding Freedom Five in November of 2006. The tours, which are semi-annual, are designed to feed deployed service members throughout the Middle East, feeding troops in Afghanistan, Kuwait, Salerno and Iraq.
According to Shanda Breedlove, a service technician at Outback Steakhouse in Atlanta, Ga., the point of the tour was to bring service members a taste of home and give them a good meal.
“It’s been very exciting, it’s nice to see their faces, they really appreciate this and it’s not enough thanks for what they do for us,” said Breedlove. “It’s very simple, but I’m glad it means a lot to them.”
To achieve the same freshness and food quality as a steakhouse from home, the company donated all of the food. The rib eye steaks, potatoes, onions, and calamari we’re flown over to provide the highest degree of freshness and satisfaction for the troops.
In order to produce a meal for approximately 13,000 service members and contractors on Al Asad, the Outback employees took a lesson from the troops; they learned to adapt and overcome.
The biggest challenge the Outback employees faced was making sure everything came together including preparation time and ingredients, added Matt Bregner, a food quality control technician for Outback restaurants in the Penn. region.
The team spent the night before the dinner preparing the Bloomin’ Onions, Bloomin’ Onion sauce and potatoes at all three base dining facilities. They cut the fresh onions with a special press and then made the Bloomin’ Onion sauce by mixing secret ingredients. Finally, they rinsed the potatoes in salt and butter before baking them.
“Preparation wise, it takes about eight hours for this many people,” said Upton. “We cook the steaks non-stop from 10:00 a.m. until 6:00 p.m. to get them all done. We have 14,000 steaks. The last feeding we had, we served fillets and every Marine came up for two steaks and a potato.”
The Outback employees had mixed predictions on what the troops would like the most, but they had it cornered to either the Bloomin’ Onion or the steak. The votes weren’t quite unanimous among the service members, but the two most popular menu items were the Bloomin’ Onion and the rib eye steak.
“The bloomin onion was the best part of the meal,” commented Lance Cpl. Jeff Harris, a data network specialist with Marine Medium Helicopter Squadron 163.
After reflecting on the meal with a full belly, service members found they appreciated more than just the steak.
“The steak is juicy, it’s tender and it’s not overcooked,” said Lance Cpl. Arthur Watson, a Marine Aviation Logistics Squadron 29 avionics technician. “It reminds me of back home and this shows us that there are actually people out there who care.”
A task force of 22 employees from Outback Steakhouse and its sister company Carrabba’s Italian Grill fed the troops of Al Asad during Feeding Freedom Five, June 17.
To complete their mission they had to reach one goal: give the service members the best meal of their deployment.
“We came to show our support and it’s a way for us to say thank you from Carrabba’s and Outback,” said Josh Upton, a national food technician for Carrabba’s Italian Grill and the team leader for the operation. “One of our philosophies is to give for the sake of giving, not to get something back.”
Outback Steakhouse began arranging Feeding Freedom Five in November of 2006. The tours, which are semi-annual, are designed to feed deployed service members throughout the Middle East, feeding troops in Afghanistan, Kuwait, Salerno and Iraq.
According to Shanda Breedlove, a service technician at Outback Steakhouse in Atlanta, Ga., the point of the tour was to bring service members a taste of home and give them a good meal.
“It’s been very exciting, it’s nice to see their faces, they really appreciate this and it’s not enough thanks for what they do for us,” said Breedlove. “It’s very simple, but I’m glad it means a lot to them.”
To achieve the same freshness and food quality as a steakhouse from home, the company donated all of the food. The rib eye steaks, potatoes, onions, and calamari we’re flown over to provide the highest degree of freshness and satisfaction for the troops.
In order to produce a meal for approximately 13,000 service members and contractors on Al Asad, the Outback employees took a lesson from the troops; they learned to adapt and overcome.
The biggest challenge the Outback employees faced was making sure everything came together including preparation time and ingredients, added Matt Bregner, a food quality control technician for Outback restaurants in the Penn. region.
The team spent the night before the dinner preparing the Bloomin’ Onions, Bloomin’ Onion sauce and potatoes at all three base dining facilities. They cut the fresh onions with a special press and then made the Bloomin’ Onion sauce by mixing secret ingredients. Finally, they rinsed the potatoes in salt and butter before baking them.
“Preparation wise, it takes about eight hours for this many people,” said Upton. “We cook the steaks non-stop from 10:00 a.m. until 6:00 p.m. to get them all done. We have 14,000 steaks. The last feeding we had, we served fillets and every Marine came up for two steaks and a potato.”
The Outback employees had mixed predictions on what the troops would like the most, but they had it cornered to either the Bloomin’ Onion or the steak. The votes weren’t quite unanimous among the service members, but the two most popular menu items were the Bloomin’ Onion and the rib eye steak.
“The bloomin onion was the best part of the meal,” commented Lance Cpl. Jeff Harris, a data network specialist with Marine Medium Helicopter Squadron 163.
After reflecting on the meal with a full belly, service members found they appreciated more than just the steak.
“The steak is juicy, it’s tender and it’s not overcooked,” said Lance Cpl. Arthur Watson, a Marine Aviation Logistics Squadron 29 avionics technician. “It reminds me of back home and this shows us that there are actually people out there who care.”