thedrifter
06-19-08, 07:49 AM
Renovated mess hall offers different food, atmosphere
June 19, 2008 - 1:02AM
JENNIFER HLAD
THE DAILY NEWS
This isn't your drill instructor's chow hall.
From the flat-screen televisions to the rotisserie chicken, Mess Hall 420 has a whole different feel than most other dining facilities at Camp Lejeune - and that's the point.
The idea behind the television, the music system, the art on the walls and the environment in general is to give the Marines a place to get away from work, to "refresh and renew," said Suzanne Snyder, director of marketing, culinary and quality assurance for Sodexho, the company that operates all Marine Corps mess halls in the U.S.
The facility looks different, but also tastes different. While the food at most other chow halls on base are made using military recipes, Mess Hall 420 offers a range of options that are made using ever-changing Sodexho recipes.
For example, while a Marine could pick up a normal cheeseburger at any mess hall on base, at MH 420 they may be able to pick up a "trattoria burger:" Angus beef with mozzarella cheese, roasted red peppers, shredded romaine lettuce and rosemary pesto mayonnaise. Or they can get something made to order.
"It's actually more on-trend for what a 21-year-old would want to eat," Snyder said. "Would they like a rotisserie chicken with some interesting side items versus chili mac?"
The newly renovated and revamped chow hall will have its "grand opening" next week, but the facility has been feeding thousands of Marines and sailors a day for the past few months.
Lance Cpl. Brett Hoskinson and Pfc. Jordan Heebner, both with 2nd Maintenance Battalion, said they usually eat in MH 420. Heebner said the food is better, there is more variety and the overall feel is more comfortable.
"It's the atmosphere," he said.
Hoskinson said they also like the extended hours. While other facilities close between meals and close for the night at 6 p.m., MH 420 is open from 5:30 a.m. to 8 p.m. every day - so even when the staff is transitioning between meals, Marines can get something to eat.
Hoskinson said he likes being able to look at the art on the walls, getting to pick what he wants in the "fusion" line and being able to eat desserts that are fresh and "actually taste good."
While other mess halls are on a 21-day menu cycle with three distinct meals, MH 420 has specialty bars - such as the fusion station and the freshly made pizza, available by the slice - and different meal options, said manager Christa Franklin.
"They've asked for it," she said. "They want more healthy choices."
The extended hours also are extremely popular, said Amy Newman, area operations officer.
The busiest time may be from 6 to 8 p.m., when all the other facilities are closed, she said.
So far, Sodexho has gotten "phenomenal feedback" about the new mess hall, Snyder said, and is in the middle of planning a similar facility at Camp Pendleton.
And while the food is important, Snyder said the Marines also have responded well to the idea of "having a place to decompress and get away from the daily grind."
"The response has been overwhelming," she said.
Ellie
June 19, 2008 - 1:02AM
JENNIFER HLAD
THE DAILY NEWS
This isn't your drill instructor's chow hall.
From the flat-screen televisions to the rotisserie chicken, Mess Hall 420 has a whole different feel than most other dining facilities at Camp Lejeune - and that's the point.
The idea behind the television, the music system, the art on the walls and the environment in general is to give the Marines a place to get away from work, to "refresh and renew," said Suzanne Snyder, director of marketing, culinary and quality assurance for Sodexho, the company that operates all Marine Corps mess halls in the U.S.
The facility looks different, but also tastes different. While the food at most other chow halls on base are made using military recipes, Mess Hall 420 offers a range of options that are made using ever-changing Sodexho recipes.
For example, while a Marine could pick up a normal cheeseburger at any mess hall on base, at MH 420 they may be able to pick up a "trattoria burger:" Angus beef with mozzarella cheese, roasted red peppers, shredded romaine lettuce and rosemary pesto mayonnaise. Or they can get something made to order.
"It's actually more on-trend for what a 21-year-old would want to eat," Snyder said. "Would they like a rotisserie chicken with some interesting side items versus chili mac?"
The newly renovated and revamped chow hall will have its "grand opening" next week, but the facility has been feeding thousands of Marines and sailors a day for the past few months.
Lance Cpl. Brett Hoskinson and Pfc. Jordan Heebner, both with 2nd Maintenance Battalion, said they usually eat in MH 420. Heebner said the food is better, there is more variety and the overall feel is more comfortable.
"It's the atmosphere," he said.
Hoskinson said they also like the extended hours. While other facilities close between meals and close for the night at 6 p.m., MH 420 is open from 5:30 a.m. to 8 p.m. every day - so even when the staff is transitioning between meals, Marines can get something to eat.
Hoskinson said he likes being able to look at the art on the walls, getting to pick what he wants in the "fusion" line and being able to eat desserts that are fresh and "actually taste good."
While other mess halls are on a 21-day menu cycle with three distinct meals, MH 420 has specialty bars - such as the fusion station and the freshly made pizza, available by the slice - and different meal options, said manager Christa Franklin.
"They've asked for it," she said. "They want more healthy choices."
The extended hours also are extremely popular, said Amy Newman, area operations officer.
The busiest time may be from 6 to 8 p.m., when all the other facilities are closed, she said.
So far, Sodexho has gotten "phenomenal feedback" about the new mess hall, Snyder said, and is in the middle of planning a similar facility at Camp Pendleton.
And while the food is important, Snyder said the Marines also have responded well to the idea of "having a place to decompress and get away from the daily grind."
"The response has been overwhelming," she said.
Ellie