Wednesday, January 30, 2008

Food for life

The food at dining facilities at the larger military bases in Iraq tastes pretty much the same from camp to camp, like restaurants from the same franchise.

But the quality at lesser outposts, where preparation is done by troops rather than the Halliburton offshoot KBR, can vary widely. Which explains why food preparation specialists like Marine Gunnery Sgt. Benny Fontenot at the Haditha Dam become minor celebrities among their customers.

Troops stationed at the dam disagree what which of his recent spreads was best: Christmas, Thanksgiving or the Marine Corps Birthday (Nov. 10). To a certain degree that's an unfair comparison because beer was served at the birthday bash, along with turkey, ham and prime rib.

Some votes might go for Fontenot's barbecued lamb, done in honor of the South African security guards, or his Iraqi recipes with goat and beef, or maybe his meal done to please the Azerbaijani soldiers stationed at the dam. They're big on beans, rice and potato salad.

Outside the spot on the 7th-story landing where troops line up cafeteria-style is a sign that proclaims it: "The Best Dam Chow Hall In Iraq."
Babylon & Beyond

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