Along with his students at the Centennial Job Corps in Nampa, Chef Jack D'Orazio cooks hundreds of turkeys, 5,000 beef tamales, a few tons of green beans, 40 industrial-sized pans of dressing and another 40 pans of homemade mashed potatoes.
By George Prentice
Topping it all off are eighty gallons of gravy. Dessert? Countless apple, blueberry, cherry and pumpkin pies plus a few dozen cakes.
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