Former sailor turned chef prepares a Thanksgiving feast for his fellow veterans

From stories of MRE jalapeño cheese-packet mac & cheese to homecoming meals made by family members, the fond memories of food while serving can be vivid and sometimes terrifying. Watch how Navy veteran and pop-up chef August Dannehl cooks a four-course meal for his fellow vets with each course inspired by the veterans’ stories from service.

Amuse: Habanero Truffle Mac & Cheese with 3 Cheeses and Leek

David Burnell’s memory comes from the times serving in the Marines when he could take the time to enjoy a self-made concoction of mac and cheese using the jalapeño cheese packet and spaghetti noodle pack from the MRE.

Appetizer: Striped Bass Ceviche with Uni and Yucca Chip

Daphne Bye’s memory is from her father’s traditional Peruvian Ceviche, which he made for her every time she came home. Daphne was brought up on the flavors of South America and would always crave the Ceviche, homemade by her family, especially when away from home for extended periods of time.

1st Course: Short Rib Carne Asada with Platanos and Apricot Mojo

Max Tijerino’s memory comes from his childhood. While he was deployed in the Marines, he would crave his mother’s Nicaraguan version of Carne Asada with fried sweet plantains. It was a dish that would always take him back to being a child, growing up as the son of an immigrant mother in Miami.

Main Course: Beer-Can Roasted Chicken with French Pomme Puree

Jawana McFadden’s memory is from her time in Army training. Her mother, being a vegan, brought her up to eat meat very rarely which lead to Jawana being completely pork-free. During Army training the constant bacon, ham sandwiches, and pork chops forced Jawana to eat nothing but peanut butter and jelly sandwiches. So coming home, Jawana’s mother went out of her way to make her a beautiful roasted chicken.
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