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Auxiliary and Community Members Make Thanksgiving for Coasties Who Cannot Go Home
Article and Photos by COMO Joseph Giannattasio
For the fourth year in a row , on November 13th ., District 5NR Auxiliarists and members of the community showed their appreciation to the families of USCG Station Cape May and homeported cutters for their sacrifices while giving them a thoughtful Thanksgiving meal — complete with all the trimmings . John Burns , the Auxiliary Unit Coordinator for the station and his wife Chris , Chef Robert Ohlsen , a Culinary Arts Instructor at the Cumberland County Technical Education Center with student Ismael Torres , and Nick DiRenzo , owner of Westside Meats in Rio Grande worked with LT Dan Nelson , the station ’ s Commanding Officer to make a special family style dinner for over 40 people .
More than 650 active duty , reserve , and civilian members work at USCG Training Center Cape May and the 15 tenant commands . Coast Guard active duty members and families in Cape May face the same hardships as service members stationed anywhere . Some are unable to go home and be with their families during the holiday . And some families are missing an essential element to their holiday celebrations – a deployed loved one .
A bountiful Thanksgiving serving line awaits Coast Guard members and families .
Because Coast Guard personnel of the Duty Section need to be underway for an emergency in less than six minutes the dinner was held in the station ’ s boathouse . Nick DiRenzo donated the food . Under the supervision of Chef Rob , John Burns and his wife Chris , and COMO Joe Giannattasio helped with food preparation and serving . Chef Rob ’ s student , Ismael Torres also helped in preparing and serving the dinner . Auxiliarist and Soft pretzel business owner Leon DeFulgentis provided platters of buttery soft pretzel nuggets with multiple dipping sauces as a delicious snack .
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Culinary student Ismael Torres serving Coast Guard members and families .