Gaston’s Resort has once again been preparing for its famous and always sold out Thanksgiving buffet. Head chef Rick Gollinger, now in his tenth year at the helm, says preparations begin months in advance. Reservations often start the week after Thanksgiving, and by mid August this year more than 400 seats were already booked.
The scale of the meal is something to behold. This year the kitchen will have prepared 28 turkeys along with 300 pounds of ribeye roast, 200 pounds of catfish, 100 pounds of ham, and 80 gallons of dressing. Bread for the dressings has been cut and dried for weeks, vegetables sautéed ahead of time, and prep work continues right up to Thanksgiving Day.
Chef Rick says this approach ensures the freshest meal to the guests on Thanksgiving day.
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The buffet also features traditional showpieces, including fresh ice carvings and a carved pumpkin. Gollinger has carved ice since he was 19 and once taught it at the collegiate level. The resort expects to feed close to one thousand guests, including staff who eat free.
To keep the experience smooth, each reservation receives a set table and guests are seated in 20-minute intervals so no one faces long lines.
The whole day is organized chaos according to the chef with the goal to make sure each guest has a memorable experience. Gollinger says the day would not be possible without his dedicated team and the blessing of the Gaston family.
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Thanksgiving at Gaston’s is a long-standing tradition that has grown over the years, bringing families together for a true holiday spectacle. This year’s dining room is all booked but those wanting in on the experience will have to join the tradition in the weeks following Thanksgiving day to get a reservation for next year’s big meal.
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