Harraseeket Inn Prepares a Totally Organic Thanksgiving
10 Months of Planning for 1,000 guests
Happy Thanksgiving!
We've Spent Ten Months Preparing for One Spectacular Thanksgiving Dinner That's Completely Organic or Naturally Raised With Ingredients Supplied Almost Entirely By Maine Farmers
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Over 1000 Guests and Three Seatings
Freeport, ME - If you think preparing Thanksgiving Diner for ten people is tough at your house, can you imagine preparing it for 1,000! The Harraseeket Inn in Freeport, Maine begins preparation for their Thanksgiving dinner ten months in advance and welcomes over 1,000 guests each year. Preparation for the three Thanksgiving seatings begins 10 months in advance, with meetings and discussions beginning in January. Working together, the inn's chef and the local farmers discuss what worked in the previous years and what didn't. For example, last year red beets that were served made too much of a stain on the plates. In 2003, guests can still expect to see beets on the menu, only this year they will be golden beets! |
1,800 pounds of turkey, 1,500 pounds of vegetables and 625 pounds of Maine lobster
The family run business is committed to supporting Maine farmers and producers, offering meals that are completely organic and made with ingredients supplied almost entirely by Maine farmers. On Thanksgiving Day alone, the Inn serves over 1,800 pounds of locally raised turkey, over 1,500 pounds of local vegetables, 625 pounds of Maine lobster, 20 pounds of Maine shrimp and 60 dozen farm fresh eggs, in addition to many other locally raised products.
Opened in 1984, the 84-room Harraseeket Inn was built by a Maine family with a history of inn-keeping that dates back to 1895. Harraseeket Inn owner Nancy Gray was named Maine's "Restaurateur of the Year" by the Maine Restaurant Association in 2003. The Inn has won Wine Spectator's Award of Excellence for the past twelve years and the award winning restaurant offers exceptional service, elegant New England cuisine, and features only Organic and naturally raised products from more than 35 Maine organic farms. |
A Time Line From Behind the Scenes at the Harraseeket Inn
January - 10 Months And Counting Meet with local farmers and discuss upcoming needs for November.
May - 6 Months And Counting Place Turkey Order on average, the Harraseeket Inn serves 1,800 pounds of turkey on Thanksgiving.
August - 3 Months And Counting Chef meets with the farmers and producers to check on product and growing season. Menu planning begins in order to offer guests enough variety and traditional favorites.
November - With Weeks To Go 1,000 diners require 2,000 linen napkins and countless glasses and dishes, not to mention serving pieces! And it takes over a month to polish the silver!
Thanksgiving Week The food arrives on Monday of Thanksgiving Week - along with extra refrigerator trucks!
On Tuesday, the potatoes and vegetables get peeled. That would be:
450 pounds of potato; 384 avocados; 200 pounds of carrots; 170 pounds of butternut squash; 120 pounds of green beans; 100 pounds of red onions; 75 pounds of golden beets; 70 pounds of vine ripe tomatoes; 70 pounds of sweet potato; 60 pounds of rutabaga; 50 pounds of parsnips; 50 pounds of celery; 50 pounds of cucumbers; 50 pounds of red peppers; 50 pounds of broccoli; 50 pounds of turnips; and 36 pounds of assorted mushrooms
On Tuesday night and Wednesday, platters are made up and the tables are set. Cooking the turkeys starts in the early hours of Thanksgiving and continues all day. And for those who don't care for turkey -the Harraseeket Inn also prepares and serves:
625 pounds of Maine lobster; 600 pounds of beef tenderloin; 270 pounds of Atlantic Halibut; 200 pounds of lamb racks; 120 pounds of Pacific King Salmon; 85 pounds of smoked seafood; 50 pounds of crabmeat; 20 pounds of Maine shrimp;and 60 dozen local eggs |
