Want to feed a few thousand for Thanksgiving? Here’s what you need

Highland Park Cafeteria serving line Thanksgiving


Start with 250 turkeys. But buy them in May, because the avian flu was briefly threatening the world’s turkey supply, with some predicting a shortage come Thanksgiving.

Throw in 1,800 pounds of potatoes and 2,200 pounds of yams that are peeled by machine but finished by hand by one woman with lightning quick speed. She does nothing but peel and slice for days on end to prep for America’s most gastronomically decadent day.

Highland Park Cafeteria Thanksgiving pies
Thousands of pies, muffins and cookies are baked in preparation for the Thanksgiving rush.

Then there’s the pie ­– close to 2,000 of them ranging from rhubarb and cherry to classic pumpkin and apple pie. They’re baked for three 18-hour days straight by a team of four bakers who also crank out thousands of muffins and rolls.

A crew of about 60 are needed to make Thanksgiving for several thousands.

It’s a tradition 90 years in the making at Highland Park Cafeteria (save for the few the Casa Linda landmark was closed). For some of the 1,700 who attend, waiting in line for up to an hour-and-a-half for a robust family feast is an annual tradition. Several hundred others order catered meals, which likely feed thousands of local residents each holiday.

“They’re like family when they come here,” said owner Jeff Snoyer.

Highland Park opened in 1925 and feeding dozens, then hundreds, then thousands, for Thanksgiving has been apart of the restaurant’s rich history for the 30 years Travis Moody has been apart of it.

“We’re very organized,” he smiles while a swirl of workers move rhythmically and deliberately behind him.

“They’re like fish at the aquarium that are always moving but never bump into each other,” jokes Snoyer as he snakes through the day-before-Thanksgiving rush.

Happy Thanksgiving, Advocate readers! We are grateful for all of you. And just think, as you tackle your ever-growing pile of holiday dishes, remember, at least there’s not 5,000 of them, along with more than 10,000 pieces of silverware and 200 pots and pans.

See more at: http://lakewood.advocatemag.com/2015/11/25/want-feed-thousand-thanksgiving-heres-need/#sthash.rJnm1NiV.dpuf

GuideLive: It’s Time to Talk Turkey

Highland Park Cafeteria

The menu includes Thanksgiving staples such as roasted turkey, mashed potatoes, gravy, cornbread dressing, candied yams, green bean casserole and more. Choose from several desserts, including pumpkin pie, coconut meringue pie, German chocolate cake and carrot cake. Nov. 26 from 10:30 a.m. to 3 p.m. $14.99 per person, which includes turkey or ham, two sides, a dinner roll and dessert. 1200 N. Buckner Blvd., Dallas. 214-324-5000.

Read about all 20 recommendations online here.

Eats Beat: Thankful for HPC

Highland Park Cafeteria

Photo: Highland Park Cafeteria in Dallas offers daily features such as baked chicken with squash casserole, and a Thanksgiving lunch special. By Jeffery Washington, Star-Telegram archives.

It’s a drive, but a lot of North Texas families will load up Thanksgiving morning and head to the timeless Highland Park Cafeteria in the Casa Linda neighborhood east of downtown Dallas.

The HPC, which opened in 1925, is a throwback to old-fashioned cafeterias and East Texas home cooking. It features some of Texas’ best fried chicken daily plus a special turkey-and-dressing feast for $14.99 on Thanksgiving.

The cafeteria will open at 10:30 a.m. Thanksgiving, and that’s when the line is shortest. Or consider going just before the 3 p.m. closing.

Regular hours are 11 a.m.-8 p.m.; 1200 N. Buckner Blvd. at Garland Road (Loop 12 at Texas 78), 214-324-5000, highlandparkcafeteria.com.

Read the full article at Fort Worth Star-Telegram’s site.